It’s the first blog post and introductions are in order. My name is Sabina, and I’m an upcoming sophomore at NYU. I’ll be writing this summer about some of the restaurants New York has to offer, as well as some of the interesting events students can afford to attend in the city. I hope to cover a little of everything—from museums to taco stands, baklava to free concerts, community gardens to pierogis. I am always open to suggestions, so feel free to send some in via email or respond to anything I post. I’m starting off with one of the best-known culinary spots in New York—the famous Di Fara Pizza of Brooklyn.
This past Sunday I finally gathered the right group of people and enough motivation to head out to the famous pizzeria, claimed by many to be the home of the best slices the East Coast has to offer. It’s a 40-minute schlep on the Q to Avenue J from my nearby 14th Street Union Square stop, but after such hype I decided to brave the unusually cold Sunday weather and make the trek. Luckily I went with some friends who had been before, and therefore insisted we leave by 11. We arrived at 11:45 and were the third party in line.
Without the people waiting outside, the small pizzeria would fail to stand out against the low-key corner of Midwood, a neighborhood spotted with Jewish bakeries and a few bagel stops. Once inside, however, the characteristics that distinguish the small restaurant became apparent. For one, lines can start forming 1-2 hours before opening. The counter-space was crowded with no semblance of a line, and there were not nearly enough chairs or tables to accommodate the eager customers. Although the lack of comfort can infuriate some restaurant enthusiasts, I’ve always been drawn to a small establishment willing to retain its old atmosphere. As a friend noted, the cheap napkins indicated where priorities lied.
Only one man, Domenico DeMarco, handles the pizzas, which are made of ingredients shipped exclusively from Italy and Israel. While his son was on hand to take orders, Domenico was the only one drizzling on the olive oil or pulling the bubbling dough from the oven to check if it was done. Other special touches included the three types of cheeses hand-grated directly onto the hot crust, and the basil leaves clipped straight off the stems. We bought two pies (it is far more expensive to order by the slice) and waited about 20 minutes for them after ordering.
I’m not a huge pizza enthusiast, but Di Fara’s slices were certainly the best I’ve had in New York. After we brought the hot pies to the table, no one spoke as they made their way through their three slices. The biggest pizza connoisseur of us all had four.
Part of the fun of making your way down to Di Fara’s is to watch Domenico handle his ingredients. If you’re not down for waiting, or want to be sure you’ll get a table, the ride on the Q might not be worth it. Many worry the small restaurant has turned into a tourist-trap (there were a couple of overbearing camera wielders), but if you can’t stand the customers, take a pizza to go and find a nice spot outside. The fresh ingredients alone are worth it.
-Sabina A
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