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Feb 6, 2008 06:57 PM

Di Fara's: How much is the best NY slice of pizza worth?

Welcome to the $4 slice, up from $3, as of yesterday. Not only that, but the slice, which for a few years now, was coming in at about 75% the size of a standard slice is shrinking down to about 65 or 70% the size of everyone else's slice. Oh yeah, and $4 for my two cans of Pepsi, up from $2 for two cans.

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  1. are the whole pie prices the same?

    1 Reply
    1. re: TBird

      I think everything went up, across the board.

    2. Rumor has it that his ingredient costs are up due to the strong Euro and his energy costs up due to energy costs being up.

      Or perhaps it's a crowd-control measure.

      1 Reply
      1. re: meatme

        You know, this would not surprise me. I have heard that certain European food products have become more expensive for suppliers/distributors, and I bet that tomatoes are one of those products. Lets take this into account: everyone is crazy for San Marzanos lately, and we pay top dollar for them (up to $5 for a 28 oz. can). However, the D.O.P. area in which they are grown can only produce so much- at a certain point their market value will rise, never mind that the Euro is incredibly strong against our dollar these days. To make matters worse, I have also heard that US customs has been giving Italian imports a hard time getting through lately... which has led to delays and increased cost. So I can see him trying to recoup his costs, even if $4 for a slice sounds over-the-top. The soda thing is just greedy, though. Who charges $2 for a can of soda?

      2. The original comment has been removed
        1. josh...
          Phlueeeze. Gimme a break! I'm well aware that "Good things cost money"
          As Bob Martinez in his post below, very astutely points out, many restaurants use high quality ingredients and no one is raising their prices by 25%. Certainly NOT a neighborhood pizzaria in a middle class neighborhood. If Mr DiFara can get that sort of outrageous percentage increase, more power to him, but don't for a second try to rationalize the increase by throwing out some nonsense about the high cost of ingredients.. Are you going to explain the $2 can of soda by telling us that the ingredients are imported from...Atlanta?
          As for the "slop house in which I consumed the pizza referred to in my earlier post: I clearly acknowledged it was not DiFara'd caliber, but since
          you have no idea of the quality of the food I was served. To come up with a disparaging comment like that is both ignorant and rude. I was giving a very striking comparison of cost per person. DiFara's might be extraordinary pizza, but something is seriously out of whack when ONE slice of pizza and a 12 oz can of soda costs $6 and a pizza/salad/mozz/knot/soda dinner for 4, served by friendly staff in a nicely decorated, CLEAN establishment costs $21.50... Even some DiFara devotees should be a little put out at a 25% increase
          We all know you are a fiercely loyal fan of DiFara's, but so are many other who post here. They are able to state their opinions in a courteous manner. I have often stated that, while I don't understand the slavish loyalty, I respect those that do.
          You can just state that you are devoted to DiFara's and no amount of physical inconvenience or financial gouging will change the way you feel.

          1. re: Tay

            I practically live there so it won't change how often I go or anything like that, but it's sort of a shame at the same time. I understand ingredients, quality, etc but this place is already a gold mine. I'll deal with it, but it was not neccessary. Oh well, at least Dom will forget to charge the higher price half the time for about two months. That happened to me so many times after the first price increase.

            1. re: JFores

              I hope you speak from direct knowledge about this place being a 'gold mine'. Maybe so, but from what I've read and seen, restaurants of any kind are anything but gold mines. I can't think of a faster/riskier way to lose money (and sleep) than opening a restaurant. Fortunately there are those with a much higher sense of adventure than me, so hopefully there will always be great places to eat, whether they make a fortune or not.

              1. re: JFores

                I don't know if "gold mine" is how I'd describe any job where I had to work 6 days a week, 363(?) days a year, for 1 to 12 hours, on my feet, in front of a 700 degree oven.

                1. re: Peter

                  It's about 310 days now. DiFara's is closed on Mondays.

          2. Having just returned from Italy, it makes sense. I think almost everything in Dom's pies are imported, no?

            4 Replies
            1. re: NYJewboy

              Having tried DiFara's for the frist time a few weeks ago, the new prices, for me at least, are going to make it my last as well. Great pizza, but not worth the money. Especially to wait so long to spend it. I understand the rising costs, but I'd rather just grab a slice elsewhere

              1. re: NYJewboy

                "Having just returned from Italy, it makes sense. I think almost everything in Dom's pies are imported, no?"

                Lets use a little common sense. There are dozens of Italian restaurants and enoteccas around the city that also use imported ingredients. Are *they* raising their prices by 25%? The tip off is the doubling of soda prices. Is the Pepsi imported too?

                Dom wants to make more money. The price increases have nothing to do with the foreign exchange rate otherwise we'd be seeing them around the city.

                1. re: Bob Martinez

                  what i always wondered was why he didnt let his kids use the name 'difara' instead of demarcos for their manhattan place. lets face it, he has another 5 years of pizza making before its all over and im sure his kids will take over difaras but he never lets them make pies.

                  if i was him, id sell out and sell difara's inspired pizzas at costco.

                  as for the original topic, id pay $50 for a square pie if it meant that i didnt have to wait 2 hours for a pizza these days.

                  1. re: Bob Martinez

                    Maybe you're right Bob M, but I still don't care about the extra buck. How many things are that good? Give Dom his extra buck, even for the drink. He deserves it.

                2. They finally figured out that they are a tourist trap, not a neighborhood pizza place. Good for them. I hope they make a fortune.

                  BTW, they are charging $4 because they think they can get it, not because of the euro, the price of cheese, or gas.

                  1 Reply
                  1. re: Geo8rge

                    Seems like a smart move. I dropped in on Tuesday evening, and the place was empty. Signor di Fara was in great spirits, slowly making his pies, but without a crowd of irritated people trying to cut the line before everybody else and breathing stress. He'll make a nice profit, and slay the beast he created.