any good special slices at DiFara's for the summer?
thanks, and what's the going rate nowadays for a cheese slice there.??? is a baby eggplant, or wild muhsrooms or peppers or artichoke round slice, the best?
also, are there desserts there, like a tiramisu or chocolate mousse or good cannoli?
and how are the fried squash blossoms? lastly, if im sharing with a small group is it worth it to get a meatball parm and veal parm hero sandwich?
thanks for all the help.
I've had delicious squash blossoms several times there, and Dom was very proud of them, but not in the last year or so. I think they are so slammed these days that all they can do is make pizza. As far as I know there have never been any desserts (unless you count orange crush).
if he has the baby artichokes go for it
my son likes the pepperoni
square not round in my opinion
except on a sat for obvious reasons go directly acrosss the street for kosher cake and pastry
if you want a tip, dom and his daughter always appreciate some rainbow cookies as a present
this is the best pizza this side of Napoli
Although I've lived in Brooklyn for twenty-something adult years, I never heard of Di Fara's Pizza before reading about it on Chowhound now. Perhaps I don't get out enough, as this place is apparently so famous that mentioning where it's located seems to have become superfluous, a la Juniors or Peter Lugers; but a little searching and I was able to find out it's on Ave J between E14 and 15th.
So they sell pizza by the slice? And the mushrooms used for a topping are fresh rather than the typical jar variety? If so, I'll head over there ASAP.
Dom uses fresh ingredients and freshly grated cheeses. We particularly like his square pies, If you search this board you will find thousands of posts on this pizzeria
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Di Fara Pizza
1424 Avenue J, Brooklyn, NY 11230
All You Need to Know About Di Fara
They have irregular hours sometimes, and post updates to Facebook:
For example, today they wrote:
"today 12 -3 and then 7-9....first come first serve...hrs based upon dough availability and are subject to change..."