Five bucks a slice?
I finally made it to Di Fara's. The pizza lives up to the hype. Certainly the best pizza availalble by the slice that I have had.
But $5 bucks a slice? $25 bucks for a regular pie with no toppings? That seems a bit over the top especially considering the dingy decor. If I lived near there I would not regularly drop $10-15 bucks for two slices and a soda. I think that's too high. And I love pizza. Eat it 2-3 times a week.
Apparently others do not agree? Is $5 bucks a slice too high?
I think $5 is a lot for a slice, but I think most people go to DiFara for a full pie. I only get a slice there to tide me over while I'm waiting for my pie or pies. $25 does not seem a lot to pay for a DiFara pie, it's not that much less in other pizzarias, and it can be lunch for 2 or 3 people.
I couldn't eat there 2-3 time a week anyway, I'd soon die. I need a 30 minute nap after eating there.
"Is $5 bucks a slice too high? That's a very subjective question. I do live around the neighborhood of Difara, and at times go in there. Last time I went there, I asked Dom if he changed his sauce because it certainly wasn't good. The place is not even close to what it used to be a few years ago. It's hit or miss as far as I'm concerned and several other places have better tasting pizza.
re: son of a butcher
If a manufacturer changed their recipe, do you think dom would change manufacturers? at his condition, I would say no. and I doubt anyone other than his wife would tell him to change manufactuers. Last time I had it, 6 months ago, I still thoguht it was pretty damn good. but I'm just saying..... what if?
adn the price for a whole pie is on par with other elite pizzerias and pizzerias who think they are elite.
It would mean he's using manufactured ingredients that aren't top quality, which makes the price a lot less justifiable. The elite places you mentioned are still charging less, with higher overhead, in higher rent parts of the city.
I don't begrudge him the right to let the free market dictate the value of his slices, but the last price jump did seem exploitive, and it's hard the trickle over effect where other slices followed suit, so that the typical cost for a NY slice is higher.
I'd love to find out who Son of a butcher prefers now!