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DiFara Pizza

I live in NJ. My wife is in Brooklyn and is only 10 minutes away from this fine establishemnt and thought it would be a treat to bring home Difara. She called to place an order to pick up at 718-258-1367. It goes to a voice mail box. Are they still around or do they not accept orders over the phone. Any help is appreciated.

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  1. The last thing I have heard about them is that they have been shut down by the health department for a number of violations

    4 Replies
    1. re: er1c

      For real? Wow! When did this happen?

      1. re: angelo04

        DiFara is closed on Mondays during the month of August. Was this the issue? The health department thing was resolved, I believe.

        1. re: Luther


          I looked into it and you are absolutely right. It seems that DiFara is open again. They passed an inspection on 7/25.

          Sorry about the misinformation Angelo

      2. tell her not to bother ordering by phone. He won't make it until she's there anyway.

        1. Problem solved. She managed to get through. I anxiously await my dinner tonight. Next problem. Beer or a nice bottle of Chianti. LOL.

          1. "Fine establishment?"... That's a joke, right??? ...Of course it is. Do yourself a favor: FInd a Pizza place a lot close to your home. It may take a while and you may have to eat some mediocre pizza, but in the long run it will be worthwhile. DiFara's is good, but certainly not better than getting a fresh, hot pie from a local eatery and definitely not worth the hassle. If you post a request for great local pizza recc,close to your home, I'm sure your fellow Chow Hounds will be happy to help

            12 Replies
            1. re: Tay

              Based on the reactions of my family members, I'd have to disagree. I bought a round pie from DiFara's on a Friday night and took it to my elderly mother, who lives in northern Jersey. Even though she's not a pizza lover, she took 2 bites, said "this is the best pizza I've ever had," and promptly helped herself to 2 slices. We then took the remaining few slices down to Maryland the next day, visiting some relatives. Even though the slices had lost their wonderful crispness of crust, my relatives are hooked on DiFara's.

              Jersey has some fine pizza, and this is not to say that a DiFara's pizza is worth any hassle, but Dom is nonpareil.

              1. re: Clinton Hiller

                I think that's a great compliment to DiFara's, that you would actually take leftover pizza to out of town relatives ( A little strange maybe, but a compliment nevertheless lol!) but I'd still say to you what I said to Josh L. (see posting below) It's just not realistic to think in terms of one pizza place being able to satisfy the needs/cravings of everyone. I like DiFara's pizza too, but when I moved I immediately started sampling my new neighborhood's eateries.

                1. re: Tay

                  Believe me, this will NOT be a regular occurrence! My mom was so impressed by DiFara's, howvere, that she MADE me take 3 slices to our relatives. They're coming up to visit in a few weeks, so they'll be able to experience fresh DiFara's.

                  I totally agree that CHers should explore their neighborhoods for good (if not great) food -- that's the only way we expand this board. I love DiFara's, but in my neighborhood of Ft. Greene I'm also quite happy with Graziella's. I don't know where the OP lives, but Cassie's in Englewood (Dean and Palisades Ave) is pretty good.

                  1. re: Tay

                    Then again, perhaps any New York pizza would be a treat to the out-of-town relatives. It was 30+ years ago, but I still recall one of my Bronx neighbors' wrapping the individual slices of a pie purchased on University Avenue in aluminum foil so she could bring them to her hosts in Arizona.

                2. re: Tay

                  the point of being a chowhound is going the extra mile for something good. three day old reheated difara's is superior to just about any other slice and its worth the hassle.

                  1. re: josh L

                    Everyone - Dinner was excellent last night. Great treat in the midst of a lousy week at work after a 2 week vacation but I digress.

                    josh you beat me to the point. Reheated it on a a hot pizza stone and it was almost as good as eating it there.

                    Tay - i meant every word of my post. I have posted on my local board and have found some OK pizza. But I always go back to the old stomping grounds, brooklyn or staten island for good pizza amoung other things. "Do yourself a favor: FInd a Pizza place a lot close to your home." I guess I could do that but I never choose medicority in any area of my life. A liitle extra effort goes a long way. And this wasn't much effort given that the wife was 5 minutes away from DiFara and onher way home.

                    1. re: angelo04

                      Hey, if that works for you, that's great... I agree with you: I wouldn't dream of promoting mediocrate pizza, or anything else for that matter. I was thinking more in terms of taking the time to find a local place for those times when making the trip to B'klyn is not feasible. Perhaps for you it's always an option. You know what works best for you. :-}

                    2. re: josh L

                      Hmmm.. Perhaps I just have a more expanded view of being a Chow Hound. For me, some of the points/pleasures of being a Chow Hound are to share old/new favorites, and to increase that data base by exploring new restaurants/foods.and to do so in different locations. I'm merely suggesting that the OP do some exploring now, so in the dead of winter, or simply if a craving pops up at 9pm, he will have some viable alternatives. Realistically, 3 day old reheated pizza is not going to be superior to just about any slice , including Di Fara's and depending on the OP's location, whipping into Brooklyn is definitely not always possible nor worth the hassle. While I admire your "pizza loyalty" we cannot all rely on one pizza place for our pizza.
                      There are great pizzaria's out there... For me the fun/adventure is in finding and sharing them so others don't have to go that"extra mile" :-}

                      1. re: Tay

                        Though I hear your point in general re: reheated pizza, it's simply not the case with DiFara's pizza. I think the difference is the more than generous amount of olive oil on each slice. They reheat up beautifully, and still surpass just about anything else, even when far removed from their original sublime state.

                        1. re: Tay

                          I've taken DiFara pizza home with me to Manhattan several times. Tastes great cold and reheats just fine. The only issue I encountered was the olive oil seeping through whatever container you happen to be carrying it in...

                    3. Does anyone have a definitive answer as far as placing phone orders at Difaras goes? I am having a party next week and need 5 or 6 pies (Tuesday night), would it be possible to advance order? If not, any recommendations in Brooklyn?

                      8 Replies
                      1. re: maffiem

                        He won't make it until you get there though if you schmooze and explain you predictament, he might bend a bit.

                        1. re: maffiem

                          1) I agree with Budino (above) they won't make them until you are actually there and it will probably take forever b/c the crowds will be clamoring for their single order slices/pies.
                          2) In what neighborhood do you reside?

                          1. re: Tay

                            Funny you should say that. She did call ahead and wait on line, not surprised but she nearly caused a riot when someone walked in and went striaght to the front of the line.

                            I live in Old Bridge, NJ. So far I've found Krispy, a brooklyn orginal with a store stil there. Highly reccomend the Grandma's Pie. Fedrici's in Frehold. Ultra Thin Crust. We have family in S.I. and Brooklyn, so my wife constantly brings home some of the missed good eats. We do have a good nose and manage to sniff out good food. Sometimes there's just nothing like the old stomping ground.

                            1. re: angelo04

                              I am in Park Slope/Windsor Terrace. If anyone has any recommendations, aside from Anthony's, I'd love to hear them.

                              1. re: maffiem

                                Lucali's on Henry and Carrol is (dare I say it) just as good as Difara's. A quick ride on the F to Bergen and a ten minute walk and you'll be in heaven. Unlike DiFara's you can eat inside their charming restaurant or take it to go. Mark, the proprieter, is a huge fan of Dom's style and it really shows.

                                When you go to DiFara's and you walk right in and get your hot slices right away--there's nothing better in the world. But, invariably, there are times when it seems nothing goes right and you end up waiting and getting more hungry and frustrated waiting for a slice. It's especially bad when you order a whole pie and you're looking at the pie coming out of the oven all bubbly and delicious thinking 'Ok this one has to be mine' and Dom slices into it and hands it out to the guy standing next to you who just walked in. Sometimes, when it goes down like that I think 'never again' but I always come back.

                                But, Lucali's, man that is some amazing pizza too. In talking to Mark he said he's experimenting trying to make a square pie like Dom's. If its anything like his round it will be a huge success.

                                I live in the Slope too and Anthony's is as good as it gets around there. It's a good pie but, well, it can't really compare to Dom's or Lucali's.

                                1. re: pastoralia

                                  I don't want to detract from this glowing review of Lucali's -- I love it too -- but recently they've doing take-out; it's now eat-in only.

                                  1. re: brooklynr

                                    Oh. Did not know that. Thanks for the update.

                                    I never did do take out. It's great just to sit in there and eat that nice hot, bubbly pie fresh from the oven. Damn, I'm hungry.

                                2. re: maffiem

                                  I'm very hesitant to offer this opinion necause my experience with pizza threads has been very frustrating. Pizza may be the single most subjective and ceaslessly argued food on this board. With the exception of Dom's, of course, which IS the best pie, simple as that. Quirky, inconvenient, unfair, maddening, inconsistent, nonsensical though it may sometimes/often be. Dom's pizza, at this point in time, is the best in NYC and probably America. The best things in life don't usually just fall in you lap. You have to work for em. There's plenty of good or great pizza around. Dom's is a different eschelon. True dat.
                                  As for your PS/WT query: I really love Luigi's on 5th Ave and 20th Street. Now I've offered that opinion several times before here, and I can practically hear the startup "ding" of the computer of the guy who's responded with a terse "mediocre" as I type that. (When's the last time you actually tasted a slice, my friend?) But I don't care. Luigi's fresh mozz pie is better than any other slice in the neighborhood. And unlike the oft praised Anthony's, Luigi's is actually an old school slice joint. And that means something to me (and even more to my wallet.) I hope you give it a try. Hanky T out.

                          2. 1. Closed on Mondays 2. Dom let's the phone ring off the hook very very very often. In my opinion, di Fara is the orgasmic end all of pizza in the world. I compare every pie I have to di Fara. I've been going to di Fara since Middle School and Dom sneaks my pies ahead of others (w00t. Fifteen minute wait!!!) The pizza is amazing. You can taste the different cheeses. His sauce is excellent. The wait is REALLY not that bad if you know how to order a pie there. 1. There's no line 2. STAY AT THE COUNTER or you will wait days 3. Remind Dom of your pie if it seems to be getting long 4. Don't order toppings.

                            To Angelo - I live like a block from Krispy and the quality of the pizza has been dropping there. It was a lot better like 3-4 years ago. I hike out to di Fara anytime I want pizza. It keeps me from eating too much of it, I usually walk there and then I usually walk it off. Win win for me.

                            22 Replies
                            1. re: JFores

                              I think your advice is totally dead on.... And includes so many of the reasons I rarely frequent DiFara's, And yes I realize and am happy that means more for you:-}
                              Lines are meant to promote fairness and since there is no effective line, the atmosphere becomes agressive in that "Survival of the Pushiest "way which is neither nice, nor fair. I really appreciate that you acknowledge that there are 'Regulars ' who think nothing of cutting the line, or whose orders are made before others and though I recognize the owner's appreciation of his long time customers, let him reward you guys with "Frequent Eater Pies'" not keep others waiting in order to give preferential treatment to one order at the expense of another. As for staying at the counter, you are absolutely right: You have to, Unfortunately, that's what causes so much congestion and confusion. Having some sort of orderly system would in no way change the quality of the pizza and might actually increase the profits. All they need is a high school kid to keep the orders straight.I mean how much could that cost?
                              I say again, I too like the pizza there, but for some of us, most of the time the pizza does not justify the hassle.and I seriously cannot imagine coming in from another state for pizza.

                              1. re: Tay

                                It doesn't get that confusing if you stay up front. You just have to get one elbow on the counter and gradually turn it into two elbows. Then whether you know him or not you have to say "Hi Dom" when he's cutting a slice pie or snipping the basil. I've only had one really incredibly agonizing pizza eating experience there and that was mostly my fault because I had a large group with me and we ordered 3 pies. The only thing that really sucks is when I go with friends I have to stand at the counter the entire time and occasionally talk to Dom meanwhile my friends just sit and bitch and it taking long (ordering anything more than 1 pie is so bad.)

                                1. re: JFores

                                  I think DiFara's is great. But i just don't get what the fuss is all about . ( Trust me I been eating at Di fara way before the Hype started.) There are many great Pizza Shop's in the 5 boro's. That deserve the same kudo's as Dom's , Has Anyone eaten at Sal and Carmines' on the UWS, New Park in Howard Beach, Nunzio's and Denino"s in SI. Totonno's in Coney Is ETC.All great slices

                                  1. re: FAL

                                    I am really enjoying this thread esp since I went to Di Fara's the first time this summer. I took my Californian husband on a pizza tour of Brooklyn last month. I am a native NewYorker , and I have never been to Di Fara's until this past summer. I even rode past it on my way to HS every morning!! That being said, I believe the hype of this place!! We were going to go to a few other places on our tour. However, once we had Dom's pies, we felt like nothing else could be better (we started at Land B...it is not as good as a remember from HS). I am at a loss in Pasadena because the pizza can not even compare. Half the fun is watching him cut his basil with this old pair of scissors, and watching the locals. I agree, it can be agressive in there, but I would not leave that counter until I got my pies!! I hope you enjoy your pie!!

                                    1. re: FAL

                                      WIth the exception of New Park, I have eaten at all of the places you mentioned, and I think you know your pizza. I always enjoy both the "Garbage Pie" and the retro atmosphere at Denino's . For some inexplicable reaason, ever since Nunzio's rennovated the place, it has never been the same.. The psycho woman who runs Totonno's aside, the pizza is wonderful. I haven't been to the UWS in awhile, but I remember it was really good. There is great pizza around...

                                        1. re: FAL

                                          I always find S.I. is underreprsented on these boards. Nunzio's and Denino's are excellent. I also am fond of Joe and Pat's or there sister store on the south side of S.I. Ciro's. Grandma's Pie from Benveniuti's on Amboy Road in Great Kills. The White Clam Pie from the Road House was excellent but ever since that renovation it has sadly gone down hill.

                                          1. re: angelo04

                                            I'm getting very fond of Grandma Pie, myself. I liked Benven-however you spell it, on Amboy Rd as well. We've also had good Grandma Pie from Justino's on Guyon Ave, a block from the Oakood train station, though we always have to insist that it be well done. and tasty white clam and ricotta pies from Classic pizza I also agree that SI is very under posted. There are some very good restaurants on SI, Combined with (relatively) safe neighborhoods, plentiful free parking and an easy trip across the bridge... When I become Boro Pres, I'll have to step up public relations. :-}.

                                        2. re: JFores

                                          LOLOL! I love it!... That is very excellent advice.. I can just see myself gettting to some sort of altercation with one of the Pizza Groupies at the counter... Of course being originally from Bensonhurst, I'd win. :-}
                                          Maybe one of these days I'll go back and hit it at the fabled "right time"
                                          whenever that is. You made mel augh (in a good way.) Thanks for the advice.

                                          1. re: Tay

                                            Tay - "Of course being originally from Bensonhurst" that's great. LOL

                                            1. re: angelo04

                                              I'm trying to get a handle on my, "Take no prisoners," mentality. I'm sure that moving to the South Shore of SI has really helped with that whole character building thing. :-} Seriously, I don't know how people remain so calm while seeing others just stroll in and ooze their way to DiFara's fabled counter.Safe to say this thread has certainly triggered some intense responses.

                                              1. re: angelo04

                                                I forgot to mention Land B . Shame on me . One of my fav's also.

                                            2. re: JFores

                                              "There is no line" except that, very often, there is an exceptionally long line.

                                              People queue up because they are not incredibly rude, but rather, believe in fair play. So are you trying to intimate that, when you see about 15 people standing in line running from the counter back into the joint, and often times, starting to wind back out of the joint, you will just mosey up to the counter and order once you get his attention? That sort of thing will start a riot.

                                              Well that either you only go during off times (which there are -- mid week, 5pm in the winter was perfect for me) or you are a liar or an incredible *bleep*.

                                              I agree that, ONCE you get to the counter, you've got to maintain position, eye contact, and all of that. But its not always so easy to get to the counter quickly.

                                              1. re: elecsheep9

                                                What place do you people go to? I've never been there where I didn't have conversations with other fans. I've asked and others have asked me if I've ordered yet. Everybody knows who was there when they arrived and who came in after. When you get near the front, you get a scope on slice pies and who's got dibs. Or you wait your time to order a pie, and do so. I've never known Dom to not know whose pies are first. Stay polite with him and your neighbors and keep an eye out.

                                                My strategy for busy days is to get a sense of how many slice pies are in and out of the oven. And simply wait your turn. When I order a pie, it's frequently a square and frequently with something distinct that makes it obvious it's mine, and obvious to him who you are.

                                                Sometimes, I just don't bother going in. But, I live fairly close by car. I know I'll be back and there's plenty of other nearby delights I can enjoy with a quick re-jigger of my expectations and appetite.

                                                It is what it is, and if the mind-bending pizza, admittedly unique and idiosyncratic is not worth this work to you, so be it. The situation's not gonna change for the better - he now seems to let his kids do about as much as they ever will - and may in fact get worse as he ages, and as the place gets even more famous.

                                                1. re: noisejoke

                                                  RE:"What place do you people go to?"I 'm starting to wonder the same thing, but from the other side of the looking glass. I have never been there when at least one person didn't slither ahead of others.
                                                  One time, when someone loudly questioned the slitherer, he actually said "Oh, I know Dom", as if that entitled him to jump the line. I'm always polite, but I find it to be a disadvantage while waiting my turn at DiFara's. Everybody may know who was there when they arrived, but it never stops them from worming their way to the counter ahead of less aggressive/savvy customers. No one should have to plant themselves at the counter in order to be served. A simple 'take a number' system would allow orders to be taken and picked up. I agree with you: The situation is not going to change b/c people who love their pizza will put up with the existing conditions and, as you stated, work up some sort of personal 'strategy' in order to obtain their pizza.. I'm actally smiling at the thought of working up any kind of 'strategy' regarding pizza. :-} While I'm sure Dom is a lovely person, the day will never come when I pretend I know him just to shmooze him into making my pie. I really hope this man appreciates his devoted customers. I cannot imagine what they will do when he retires. It's clear from all the postings here that pizza preferences remain one of the most debated Chow Hound topics.

                                                  1. re: Tay

                                                    On my third, and most likely last, visit to DiFara's I finally got to the counter and waited on my order only to be hi-hatted out of my pizza by one of these "regulars." When I objected he gave me a smarmy condescending lecture about how he'd "come here for years" and "used to live in the neighborhood" as if that self-evidently gave him the right to cut in front of everyone who'd been waiting there. I seriously though about taking a poke at this jerk (back where I'm from this sort of behavior would rate a broken nose - or worse), but I remembered all my years in NYC and that people here don't generally solve their problems that way. So I voted with my feet and left, probably never to return. It is a really really great pizza, but it's still just a pizza (heresy I know, but it's a damn snack food), and not worth putting up with being personally insulted.

                                                    And I must say that it constantly bothers me that the problem there could be easily solved with a very simple "take-a-number" system that is used succesfully by thousands and thousands of businesses and would cost very little. I'm sorry to say something bad about the site's pizza god, but Dom's persistent refusal to deal with this situation says silent volumes to me about the way he thinks about his non-"regular" customers.

                                                    1. re: Woodside Al

                                                      Woodside Al... I'm really sorry you had that frustrating experience but it's somewhat reassuring to read your post and have it confirm I am not suffering some sort of delusion as to my experiences at DiFara's. Your account is pretty much in accord with mine. I too just posted the suggestion that they get with the simple and inexpensive take-a-number, system. For some unearthly reason fans of DiFara's seem to accept the chaos and unfairness as some sort of rite of passage means to obtaining their pizza. While I'm sure that the majority of "regulars" are very decent and polite people, there is a very obnoxious few who insist on displaying very pushy and rude behavior which is rewarded by the owner, who doesn't care b/c he knows the product will sell, regardless of the way the business is run. Frankly I'm surprised there are not more altercations.
                                                      This is what happens when people patronize businesses that
                                                      allow this sort of nonsense. Considering the pizza is delicious, it's really a shame.

                                                      1. re: Tay

                                                        I second Woodside Al's frustration with DiFara's. First, a caveat- I am certainly not a stranger to the Outer Borough food experience, often driving very far out of my way and looking for parking for ages, and then parlaying the pushy agressiveness that those tasks engender into an all-out attack upon arrival at my destination- the battle for some of this food can be a war of all against all, and without the requisite attitudinzing, the life of a chowhound can be solitary, poor, nasty, brutish, and short. Having said all of that, I have a soft spot for Dom at DiFara's- he's an elderly guy, who hand-makes every single pie to order, from the best ingredients, and he does so tirelessly, 18 inches away from hot pizza ovens, in the summer, in a crowded pizza shop. That doesn't mean that I wouldn't be assertive there, just that one has to assert oneself, and even then expect to wait.
                                                        But my patience ran out on my most recent visit. I asked Dom and his son no less than 8 times for a square pie, and this request was acknowledged each time- yet no square pie came. After each interaction with one of them, he would invariably get distracted by a phone call, another pushy customer, etc., and I found myself pizza-less after 45 minutes (and the place wasn't as crowded as usual, either).
                                                        I always used to view their seeming indifference to their customers as part of DiFara's charm. Indeed, when you go into most of the old school pizza places (e.g., Totonno's in Coney Island), the servers are often quite surly and unhelpful. But the difference there is, if your money is green, you can get pizza. You might have to wait, but in the end, you will get a pie. All that it would take to make DiFara's conform to the bare-minimum requirements of this model would be to have some way of reigning in the choas - this could be very minimalistic, like taking a list of people's names as they order pies or whatever, so that things could proceed on a first-come, first- served basis. I don't mind waiting for a pie, but waiting an hour for a pie that takes ten minutes to make/bake, when there is no discernable line- that makes no sense.
                                                        The pie at DiFara's in fantastic (although I personally prefer a couple of the New Haven apizza places), but if it's a ridiculous pain in the ass to get, I don't need it. We left DiFara's and drove right down Ocean Pkwy to L and B Spumoni Gardens and got a few square slices there- no, it's not the same, but it's quite good and we could eat outside and there was parking and they have spumoni and it was cheaper - and there was a LINE, of all things.
                                                        I'm with you, Woodside Al- enough is enough.

                                                        1. re: bennyt

                                                          I've waited 1.5 hours for a pizza at DiFara, so perhaps your turn wasn't up yet.

                                                          When I visited 2 weeks ago, he had a female helper (daughter?) who was handling the orders and money, and making sure that Dom was making the right pies. It was a much different experience from the other times I've been there. She was on top of it, and was fair about taking and distributing orders. It was exactly what the place needed. Aside from not handling dirty money, Dom didn't get distracted by the whole mess of the ordering process, and could focus on the pies. Sure, it still took a while to get the pies, but things seemed a bit quicker and I didn't feel like I had to have my guard up to fight some guy for my pie.

                                                          Unfortunately, from recent posts, it sounds like this might have just been a rare instance. Too bad.

                                                      2. re: Woodside Al

                                                        Al articulates a totally legitimate gripe with DiFara -- a number system is sorely needed. Some guy tried that "I'm a friend of Dom's" crap on me once, and I basically told him to shut up and get back in line, which he did. Funny thing is, Dom didn't seem to care one lick that I'd insulted his "friend."

                                                        What I find fascinating are the real regulars (e.g., kids from the neighborhood) who don't seem to realize (or care) that they're in the presence of a pizza legend. They boss him around like he's just another corner slice guy! From their perspective, I suppose he is...

                                            3. re: JFores

                                              "There's no line 2. STAY AT THE COUNTER or you will wait days 3."

                                              There is a line and you should stand in it.

                                              1. re: a_and_w

                                                How is there a line? There hasn't been a line there for years. You just have to get to the counter. It's whatever order Dom hears it in.

                                            4. And last night, Dom and the DiFara shop were on TV, on the Food Channel with Alton Brown and a segment of a show conducted by Bon Apetite magazine, regarding best restaurants. DiFara's came in Third! At least it was on.

                                              1 Reply
                                              1. re: MoxieBoy

                                                what was 1st and 2nd?

                                                dom's son tells us that the 'closed mondays' policy may well be permanent. and i, for one, am happy to hear that dom is taking one day off a week.

                                              2. Does anyone remember the Ferro's pizza sold UNDER the boardwalk in Coney Island, in the back of Jefferson Baths (where the YMHA is, around W 35 St)?

                                                It was the first pizza I ever had (10c or 15c at the time, in the late 50s or early 60s). Had the most unusual, but strong taste compare with any I've had since. And since I was born until 1970, I lived on E. 13 St between Ave K and L, just 3 blocks from DiFara...only that wasn't the icon it is today; the pizza place on the SW corner of E 13 St and Ave J was (the bald, nice guy said he got his ingredients directly from Italy. Could be. They were great). What a day at that corner. First pizza on E. 13 and J and then crossing the street to see GORGO at the Midwood Theater.

                                                I just wish I knew back then to go to E. 15th St. (too busy buying my comic books under the Brighton Station and going to Cookies for a CookieBurger platter!)

                                                5 Replies
                                                1. re: MoxieBoy

                                                  Godfrey Daniels! You remember the Cookieburger Platter, too? Loved the onion rings. On Avenue U.

                                                  1. re: MoxieBoy

                                                    Wow that's before my time. What was the area like back then? Which part of Avenue U?

                                                    1. re: MoxieBoy

                                                      MoxieBoy: I left my home a block away from you (E.13th off Ave L) to go away to college in 1970. No more Midwood Field &, worse, no more hanging out at DiFara's, Old Dutch or Pop n Sons on Ave J. My e-mail is on my home page here.... do we know each other? (I knew most of your block).

                                                      1. re: Steve R

                                                        steve: that's my block! between K/L.

                                                        1. re: redgirl

                                                          Well send me an e-mail (MoxieBoy already did) and we'll all go to DiFara's.

                                                    2. ok DiFara makes a really good pie. TOO good, maybe.
                                                      Last week, on a beautiful summer weeknight, we decided to go for Respectable, Simple Pizza. Spumoni Gardens was very satisfying (slice of square, slice of round, and a spumoni). It was a relief to skip the jockeying for position, the begging massess of foodies, genuflecting and anointing themselves with olive oil.

                                                      The two of us sat at an outdoor table for 8, stretched out and lingered for a long time. We met our neighbors, an extended family with lots of kids, including a little one happily trying out new teeth on a piece of crust. Definitely enjoyed the nice breeze and a dose of reality

                                                      1 Reply
                                                      1. I don't care what anyone says...this is one place that actually fully lives up to the hype. That is amazing...in a class of its own...pizza.