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Di Fara Pizza HORRIBLE

I've gone to Di Fara's several times. The first couple of times the pizza was good. It was cool in a way that the old guy takes his time and cuts the basil for the finishing touch.
The other day I was there, I got a slice of square with sausage and onion , it was inedible. ( bad photo attached). Sorry about the photo.
It was burnt, not the burnt like John's always has on the bottom of a pizza. Hard to chew black , totally burnt. Took two bites and threw it away. Then I went to my second slice , regular Napoli pizza, also with sausage and onions. Undercooked. I mean way way undercooked.( same photo)
So, I didn't give up and they had a slice that I didn't have to wait for. Plain Napoli slice, the soggiest, oiliest pizza ever. Pretty much inedible. I doubt if I will ever go back there. It was the worst pizza I ever had.

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      1. re: carolinadawg

        Well the free peppers on the counter were good,

    1. That crust is really burnt, wow. I love the crust, I would have been bummed out too.

      1. Ive never ordered a slice at DiFara - we have always gone for the whole pies. is this one of these deals where the pizza was reheated? Honestly, with that result I would have rejected it.

        52 Replies
        1. re: jen kalb

          They don't reheat any pizza at DiFara, if you order a slice, your name is on a list, just like the whole pies. You wait until a whole pie comes out and you get your slice. If you want a slice with sausage on it, they heat the sausage on foil, then put it on the pie when it is still cooking , they cut that slice out of the pie when it is almost done. They have no pies laying around , for slices.

          1. re: foodwhisperer

            nope...they absolutely heat the slices. I've been going there for at least 20 years. they put the slice on a piece of foil but do reheat slices all the time.

            1. re: redgirl

              I've never seen them reheat any. That's why they take your name and you have to wait for a pie to get your slice. But I haven't been going there for 20 years, so you would have a better knowledge of this.

              1. re: redgirl

                I haven't been since 2007 or so... but, in the winter especially, when on a very off chance that it wasn't Very busy or I got there early enough, a partial pie would sit a few minutes and cool only to be reheated on a piece of foil and served. I do not know if that is still happening.

              1. re: Bob Martinez

                I've moved on to Totonnos when I'm in Brooklyn now.

                1. re: coll

                  Totonnos is nowhere near as good.

                  1. re: Peter Cuce

                    It's consistant, as opposed to hit or miss. And you don't have to wait an hour for your pie!

                  2. re: coll

                    We used to go to Trio on Avenue U. It has been around nearly 50 years. They used to be phenomenal. I think the ownership has changed, so I can't vouch for the current product. Their facade is used to represent "Nemo's Pizza" in "Everybody Loves Raymond."

                    1. re: foodiemom10583

                      Ave U used to be the place to go for pizza! I wonder if that is the place the Zinno family used to run. We only go into Brooklyn now for Coney Island so Totonno's works well for us.

                      1. re: coll

                        I wish I knew the last name of the family that owned it. I swear, we ate there hundreds of times over the years.

                        We'll be going to Coney Island for the Cyclone's "Seinfeld" night (batting practice in puffy shirts!), so Totonno's in on the short list for a pre-game dinner.

                        1. re: foodiemom10583

                          I'll have to look that up! We usually park and hit Totonno first, then the Cyclone and Rubys for awhile, maybe the Wonder Wheel and always Nathan's just before we leave. Of course lots of walking up and down the boardwalk; the new carousel area was a great idea on someone's part. Eventually I'm going to wander down to the Russian area too.

                          1. re: coll

                            Sounds wonderfully exhausting! Please report back if you make it down to the Little Odessa area: There are some wonderful food finds there.

                            1. re: foodiemom10583

                              There was one place mentioned here that sounded like a Fellini movie, it's on my list for next time!

                        2. re: coll

                          If you think of the place, let me know. I have Zinno's in my family tree from the Sheepshead Bay/Bensonhurst area, curious if this was anyone in my family...

                          1. re: CMB_NYC84

                            I only know them because they sold the place and retired, but got bored and opened a new place in Patchogue nearer to where they live. Named after themselves. They grew up in Sardinia (if that is the touristy island off Sicily?) and were real gentlemen. Two brothers, one was Joe but I forget the other now.

                            Looked it in case you want to get in touch but I spelled it wrong, it's Zino. They made the BEST eggplant parm, the only I would eat that wasn't my own. http://patchogue.patch.com/listings/z...

                        3. re: foodiemom10583

                          Grew up on Trio pizza. They used to be the best!

                          1. re: ellenost

                            Right? Every Saturday, we'd go to the movies on E. 16th, then stop at Trio on the way back home. I had a friend that liked Frank's, but the crust was too thick and the sauce-to-cheese ratio was way off. The old Trio never let me down.

                            1. re: foodiemom10583

                              Trio was still very good up until 2 or 3 years ago. I think the original owner's daughter (Joanne) remembered my parents, so when my Mom would order either a pie or an entree (baked ziti with chicken parmigiano), it was always perfect! Unfortunately the last few times, both the pizza and the entree were subpar. That's when we figured there must have been a change in ownership. What a shame!

                              BTW, so glad you remember the old Avenue U movie theater.

                              1. re: ellenost

                                It is definitely a shame. That is still my benchmark for great pizza. We spent our first few years in Westchester trying to find comparable pies. Thank goodness my teen son was able to try Trio before the changeover.

                                Omg, that theater was formative in developing my eclectic taste in film by showing cheesy classics like "Soylent Green," "The Legend of Hell House," and all of the "Planet of the Apes" films alongside great double bills like "Sleeper" and "Bananas," oh man.

                                Thanks for the trip down Memory Lane!

                      2. re: Bob Martinez

                        Never had DiFara's. Had always heard raves but never made it before I moved to SF.

                        Serious question... what happens if you try to send that pizza back? I'm a huge crust person and if half the crust were charred black, I'd return it. That being said, would he go all crazy on you and throw you out of the shop or would he actually remake it?

                        1. re: FattyDumplin

                          Dom seems like a nice guy, I've never seen anyone refuse or send back a pizza but my gut is that he would remake a pizza on request.

                          I've never gotten such charred pizza as the one foodwhisperer received but I have noticed the char becoming more pronounced over the years. coinciding with his general appearance being less sprightly, more tired/exhausted. It definitely doesn't seem like an intentional result, as his pizzas were never so charred before.

                          1. re: Pookipichu

                            It was too charred to eat, hard to bite and chew. The other slice was way undercooked, and the 3rd soggy and oily. That is all in one visit. Quite inconsistent. It's not my first time there. I don't mind spending $5 , even though it's high for pizza. Considering I spend a lot more on dinner or even most lunches. But what bothers me is not that the charred one was burnt. Even the experts screw up once in a while, but it should have been tossed, not served. That is what bothers me. I was afraid I'd be beaten up if I returned it ( or growled at).

                            1. re: foodwhisperer

                              Aww, well you seem like a really nice person so I'm sure you wouldn't have been growled at. Your pizza looks awful, the worst I've seen from Dom, it's a real shame. He might be getting more inconsistent.

                              1. re: Pookipichu

                                Thanks Pookipichu, I am nice most of the time :).
                                For now I'll stick to Motorino in Manhattan.
                                NewPark in Queens does the trick for me, although the ingredients are nowhere as high quality as Di Fara's ( cheese and sauce and fresh basil)

                                1. re: foodwhisperer

                                  If you're in Queens, I like Nick's Pizza, the calzones especially.

                                2. re: foodwhisperer

                                  I've been trying really hard to stay out of this but there seems to be a feeling that your burnt slice was a one in a million thing. No. There have been reports of burnt DiFara slices for years and the frequency is increasing.

                                  Slice 2007 - http://slice.seriouseats.com/archives...

                                  Slice 2009 - http://slice.seriouseats.com/archives...

                                  Idreamofpizza 2009 - http://idreamofpizza.com/2009/12/cust...

                                  The Daily Meal - http://www.thedailymeal.com/difara-sl...

                                  There have been previous reports on CH as well.

                                  1. re: Bob Martinez

                                    I agree with Jen Kalb on this and Bob Martinez is correct (disclosure: Bob & I are friends...not that I wouldn't give him a negative review here anyway :-). I'm a great fan of Di Fara's & have gone there for longer than most posters here have been alive (over 45 years). However, if the pizza is burnt or otherwise not up to measure, he should notice and not serve it...or give it away to whomever might want it anyway. But Dom is far from a saint and he's always had his quirks. Burnt pies, oily pies, small pies (I saw him serve 1/2 size slices to some people for full price that made me blush... he had failed to stretch the dough enough & the resulting pie was small)... he should be more consumer friendly. But he's not. He is who he is and it's a 2 way transaction. I've seen a customer eat some of a slice, pronounce it bad & get her $ back (begrudgingly) from him. It's usually one of the best pizzas in a town full of very good pizza (regardless of what Katie Parla thought), but the man's just that and cults never impressed me as being paradigms of objectivity. Let the posters say what they think & I'll determine who to listen to when I'm hungry.

                                    1. re: Steve R

                                      What I was trying to say in my simultaneous post, but you were much more eloquent.

                                      1. re: FattyDumplin

                                        Fattydumplin, have you been back to Koi Palace recently? I'd be curious to hear your opinions on it and comparison to NY the next time you are back here.

                                        1. re: Pookipichu

                                          I have. And continue to love it. I'm especially hooked on their expresso ribs. Sweet, savory and full of coffee aroma. I never imagined I would like it, but it truly is one of my favorite, unhealthy foods. And last time I was there, I finally got the whole lobster dumplings. It was pricey, but again, delicious as the dumplings have the expected thin, non-gummy wrappers and are full of lobster. They also fry up the joints / claws in salt & pepper style. Aside from their regular dim sum items, which I love, I also think they have the best rendition of sao yung (the chinese egg doughnuts) as they are fresh, crisp and not as grease laden as at Cooking Papa which is most famous for them.

                                          Honestly, I have a hard time comparing to NYC. Prior to leaving in 2011, the only comparable place was China Brasserie and that was so expensive in comparison and the menu was far less diverse. Other places I hit, like dim sum go go, chatham square, oriental garden (?) are obviously much cheaper, but also mediocre in comparison. Until I got to SF and started hitting up KP and Yank Sing, I'd just accepted that dim sum wrappers were supposed to be thick and gummy... So, when I do go to New York now, I try to hit up places I don't typically have access to here, i.e. high-end sushi.

                                          1. re: FattyDumplin

                                            I haven't been to KP in many years, I have to go back for comparison. When you're back in the nabe, maybe we can grab dim sum :)

                                            1. re: Pookipichu

                                              sounds good! i try to limit my trips to NYC, but will let yo know.

                                            2. re: FattyDumplin

                                              Wow, i got confused for a second about this Koi Palace subthread, i had thought it was in the SF area.

                                              Is there one in NYC or the borough ????

                                              1. re: kevin

                                                Sorry my bad.... Divergent sub thread.

                                        2. re: Steve R

                                          re: KP, don't feed the troll. :) Dom isn't perfect, but that blogger was definitely trying to get 5 seconds.

                                          My last square had unpleasantly burnt parts (and I do not like black char, nor am I really crazy about pizza) but the majority of it was awesome pizza.

                                          1. re: Pookipichu

                                            Thank you fattyd (if I may call you that). And, yeah, Katie (whom I've met & has been helpful to me when I've gone to Rome) might've been looking for notoriety here (I'm not sure)... it's enough for me to just say she was incorrect on this. It's actually fun to have noted that Elizabeth Minchilli, another Italy food blogger (by the way, both Katie & Elizabeth are on the CH Italy board pretty regularly) came to Bklyn just before Katie and wrote up DiFara on her Italy blog as great. I'll stick with Eliz. on this.

                                            1. re: Steve R

                                              fattyd, fatd, fd... anything works.

                                            2. re: Pookipichu

                                              huh? Katie's no troll. She's a recognized Rome based food writer including in major publications (think NYT) and was a contributor to the Naples and Amalfi Coast Rough Guide. She knows from pizza. Maybe she had some bad pizza, from Dom, not impossible, or does not appreciate his style of pie.Maybe she sincerely believes that the emperor has no clothes or was trying to be provocative. But troll? no


                                              1. re: jen kalb

                                                :) She misstated some facts about Dom, exaggerated, and she made generalizations based on one visit. That'd be like an established blogger going to EMP one time and stating that EMP is HORRIBLE she saw them using produce from Walmart and the waiter spilled water and EMP is the worst restaurant ever.

                                                There is theatre in her review of Difara's, she may be a fine blogger, but that doesn't mean she wasn't trying to get her 5 seconds.

                                                1. re: Pookipichu

                                                  She may have exaggerated a bit and the headline was intemperate, but the bottom line was she did not like either the pie or what she saw of his production process. Dom has his own place in the pizza pantheon but he does produce a heavy, greasy product, at the opposite end of the spectrum from the austere pies - with greater emphasis on the crust and a lighter hand in the application of toppings- produced by other modern pizza specialists

                                                  1. re: jen kalb

                                                    She was also not incorrect with just about any of her facts either. I think her conclusion that the pizza was terrible was based more on the methodology, the equipment and the individual ingredients used than the resulting taste of the product and that's where she and I part ways. If it's fair that the folks who love DiFara have always touted the imported cheeses, the great olive oil and the artisanal nature of his one man show, it is equally fair for someone to fact check and dispel some of the myths and exaggerations. I still stand by the pizza tasting great and that it's one of the best in NYC, but Katie's interest in sourcing the best ingredients is understandable, even if not to my way of thinking.

                                                    1. re: jen kalb

                                                      Perla was all high and mighty about Dom's ingredients. I checked out her blog and she wrote a great review for this BBQ place near me in LA that serves crap ingredients and factory farm meat, nothing made in house. I emailed her about this but never heard back. She was obviously looking for attention and clicks. DiFara's may not be everyone's style but he review was a slanderous hit piece and she lacks credibility.

                                                      1. re: josh L

                                                        do you mind sharing the name of the bbq place?

                                                        1. re: AubWah

                                                          Baby Blue BBQ in Venice. Here's the link to her blog post .


                                                          1. re: josh L

                                                            Wait, what? Baby Blues doesn't make their food in house?

                                            3. re: Bob Martinez

                                              And even an avid fan Jeff has mentioned it as being burnt more than a few times.

                                              Btw, who's Katie Parla ????

                                              Food critic ?????

                                              Just curious.


                                              1. re: Bob Martinez

                                                Thanks Bob for not staying out of it. I hate being the thought of being the 1 in a million, now at least i feel like part of the crowd. I will continue to express my honest feelings about restaurants. :)

                                                1. re: foodwhisperer

                                                  I don't see how you can possibly think you are qualified to talk about eating out when you only eat out 90 times a month.

                                                  Seriously though, your breadth of experience is pretty amazing. I envy you.

                                              2. re: foodwhisperer

                                                Toss one of Dom's masterly creations???...Could cause a serious case of dumpster-diving. Ask anyone who's waited an hour or more and they will gleefully eat the burnt pie you wouldn't.

                                            4. re: FattyDumplin

                                              I think you'd have more to fear from the in-residence fanboys than from Dom who, during the course of my three or four visits to Di Fara, struck me as a sweet guy.

                                              My last pie was the final nail in the coffin. No more Di Fara, even if I happen to be in Midwood visiting friends and I pass the shop on my way to their house.

                                        3. I refuse to stand in line for any restaurant, let alone a pizzeria which was probably good at one point in time. Besides, I grew up on Wooster Street in New Haven when the pizza was exceptional (it isn't anymore). There were no lines back then. Once the world heard about Pepe's and Sally's, the quality bombed. Now, I rely on several very good Brooklyn neighborhood pizzerias which I won't mention because I don't want the fanatics taking them over.

                                          29 Replies
                                          1. re: Sluggo1407

                                            Nice Chowhound attitude, I'm sure those pizza joints appreciate the lack of business and profit for your convenience.
                                            At DiFara you pick up your slice at the counter, so you can reject it and ask for another. Dom burns stuff, as great as his pizza can be it is inconsistent, the price one has to pay for greatness. A price, understandably not all will pay.

                                            1. re: stuartlafonda

                                              Lack of business? I doubt a lack of business would keep them going for 50+ years apiece.

                                              1. re: Sluggo1407

                                                You think they don't want more money? Have you reconsidered your position and will now enlighten us to these 50 year old, great pizza joints? I can think of Totonnos and Spumoni Gardens, each special and different then Difara (which just turned 50), but not better. What'cha got?

                                            2. re: Sluggo1407

                                              I'm with stuart! You know several Brooklyn pizzerias but you won't even mention one because of the fanatics??! Really?! You won't find any fanatics on here. Fanatics don't do their research and truly appreciate a legendary slice. You could leave a good legacy with your input on here and share the love like most of us do. When anyone asks me for great food destinations, I jump at the opportunity to share my favorite places. Very selfish, Sluggo. Too bad.

                                              1. re: Sra. Swanky

                                                No fanatics here? Really? OMG!!!! Oh, yes, I forgot to mention that I don't care what you think.

                                                1. re: Sluggo1407

                                                  so what are a few of those brooklyn pizzerias ?????

                                                  pray tell. :)


                                                  1. re: kevin

                                                    kevin -- he won't tell us. We're "fanatics!"

                                                    1. re: Sra. Swanky

                                                      Actually, I can sympathize with sluggo. If I stumble on a true find where I think the quality of the food and price is outstanding, I am very reluctant to share it on some anonymous website. Maybe eventually it will enter the collective mass delirium of the web, but I don't know why I should make it more difficult for me to get a meal there by putting in on CH or Yelp or any other online site. Sure I will tell my friends about it but I am reluctant to share something that I find where there is no online buzz.

                                                      For example, I tried Juliana's pizza right after it first opened. There were some posts here about Patsy reopening in his old space but very limited info was on line. I would walk by Grimaldi's where there would be a line that literally passed in front of Juliana's. I was able to walk in and get a table with no wait for the first several visits. Despite my reluctance, I posted what I believe to be the first review of Juliana's on CH. I mentioned my concern in the post but figured I wasn't really keeping any secrets. Now I can't get a table there without a wait.

                                                      If you want to find unknown off the beaten path places with great food, go out and find them instead of hoping to read about it here. That's how we did it in the pre-WWW days.

                                                      Then share with the rest of us! ;)

                                                      1. re: Bkeats

                                                        Thank you, Bkeats. There's another thing: I have mentioned before on this blog about some pizza places I have liked only to be insulted and derided because somebody's taste was different than mine. I am reluctant to post my favorites anymore because of this. When it comes to pizza, EVERYBODY has their own particular likes and dislikes and there is always a war about them on this site.

                                                        1. re: Sluggo1407

                                                          Sluggo - I'll be the first to admit that I am NO authority when it comes to pizza! :) Sorry to hear that people have been so negative when you've posted favorites, that it turned you off. The pizza near me pales in comparison to anything you could get in Brooklyn! Even Brooklyn's worst would probably taste like a million bucks to me! (Sad I know!) LOL!

                                                          So disappointing to hear that Wooster St. pizzerias are a shell of their former selves. Never got to get out there, but it looks like I'm not missing out on much. Bkeats really put things into perspective. The masses can really ruin quality. Sorry for my earlier comments, Sluggo!

                                                          1. re: Sluggo1407

                                                            Sluggo, I get what you're sayin'. It's just that you started it. And now we all wanna know what pizza joints you like in Brooklyn. I'm interested in that I haven't found any myself. I haven't been to DiFara's in many years and L&B Spumoni is dessert pizza with the amount of sugar in that red sauce of theirs.

                                                            That's all I got in Brooklyn. The regular joints are OK, for sure, but not Chow worthy, that I have found. Better than outside of the NYC area, yeah, maybe.

                                                            I can't locate a post about this same subject made here in reply to a post by me and that person disagreed with me only to come back and agree that the only pizza in Brooklyn is now found in "cafe's". Whatever.

                                                            BUT, just as you say about some posters dissing your opinion,
                                                            THIS post(link below), in reply to a pizza joint misses my entire point and it's reply is off. WAY off. It does Not have merit, IMO, becasue it doesn't follow the lead.
                                                            But, as you say, EVERYONE has an opinion.

                                                            Take a read:

                                                            1. re: Gastronomos

                                                              Ha, that's my post that you linked to. Happy to continue the conversation there but since you're calling me out here...

                                                              I posted on my visit to your recommendation. I thought it was fine, not great. Don't see why it warrants more than one visit to "get it". I like other pizza places more in that immediate area. Unless you're just saying consistency is an issue at your favorite place, what am I missing? Have you tried my favorites? Happy to hear more from you.

                                                              1. re: churros

                                                                I've posted a couple of times on that place. Each time I recommend a second visit. You claimed one visit. Your entitled to your opinion based on one visit to any place.
                                                                It wasn't "personal". I just posted a link showing Sluggo the merit to the post Sluggo made. And a rebuttal for sharing.

                                                                I didn't "get" Di Fara my first visit some more than a dozen or so years ago. I became a regular soon after my second visit.
                                                                I do like the other places you mentioned.
                                                                Have you been to your choice places more than once??
                                                                I know that Gino's in Elmont makes everything better. And a follow up visit would prove that. Unless you're set to dismiss the place right off the bat just because of a discussion here...
                                                                And that is where Sluggo got it right, despite that I'd still love to know where to get pizza in Brooklyn...

                                                                1. re: Gastronomos

                                                                  I've been to my choice places many many times over the past decades. I'm always on the lookout for more good food so visited Gino's based on your recommendation. Was not overly impressed. Not a knock on you, but I prefer other places. You say Gino's is great. I say other places are great.

                                                                  What am I missing? Why should I visit Gino's again? It's not as if I've never had NY style pizza before. Do you visit all places twice before you post on this board?

                                                                  Sorry if you viewed my post as a diss. Just providing feedback based on my tastes. My post made it very clear it was based on one visit. People reading along can take that however they wish.

                                                                  1. re: churros

                                                                    Ageed. I'll repeat what jim leff said about Di Fara 15 or so years ago. " try it more than once. One visit will not leave you impressed." (Paraphrased)

                                                                    It's not personal. I like the joints you mentioned. They got good pizza. It's just that Gino's of Elmont is a league above. Just as you've been trying out the pizza in your favorite joints for years, Gino's of Elmont is similar as it is necessary to try it more than once to get to know the pizza (and All the food) there.
                                                                    You may or may not like it
                                                                    Just as many do not like DiFara.
                                                                    Besides, there's a lack of sharing info on that board, save for the Asian love affair many have.
                                                                    I do my share, thanks for sharing your thoughts.

                                                          2. re: Bkeats

                                                            That's a good way to put it, Bkeats. Truth is, I put a lot of faith in the favorite places I've found on here. It's hard to go out & find places when you're in an area you don't know well. Then again, I don't have trouble asking people to help guide me in the right direction. That's the fun of traveling too.

                                                            Thank you for your insight. :)

                                                            1. re: Bkeats

                                                              I am I disappointed. Remember the phrase "........ and in the end, the love you get is equal to the love you give...'?
                                                              Deserving restaurants stay in business supporting individuals, their families and their employees. The community is enriched. We all eat better. All of this, in part from simply sharing information about where we can find delicious food. As long as I have been here, from 2001 to now, one of the guiding principals has been to share the information. It may result in my having to wait longer for a table or even be shut out at times but really, are we that selfish? Sure, sometimes the place changes. Maybe a greedy owner cuts corners or an inexperienced owner is unable to cope with all the new business, but isn't that worth the price of keeping deserving places in business, and we eat better?

                                                              1. re: stuartlafonda

                                                                Haha, the love you take is equal to the love you make, although same difference. I'm just a child of the '60s.

                                                                1. re: coll

                                                                  Yes, you are correct about the actual song lyrics. I took the liberty of quoting the John Lennon misquote of the line. Either way though, great words to live by.

                                                                  1. re: stuartlafonda

                                                                    Sorry I didn't mean to correct you, I just got an "ear worm" as I think they say now.

                                                                    1. re: coll

                                                                      I took no offense, no apology needed. Thanks for sharing your experiences here, I always click on your posts.

                                                                      1. re: stuartlafonda

                                                                        Wow, thank you, and the same to you!

                                                                2. re: stuartlafonda

                                                                  when all's said, the CH discussion boards in the current day are a relatively small community. Its always been based on generous sharing of info. Normally that benefits everyone, owner and eater alike - although there are always cases where restaurants in a specific community have not necessarily wanted patronage by outsiders or where attention ruins the food. At this point, Im sad to say, the quotient of backbiting among posters over actual restaurant discussion and content seems to be increasing on this board at least. We'd all be better off if we returned to talking about the places we really liked, and away from challenging each others motivations.

                                                                  ps Im sure patsy grimaldi appreciates the recognition of his place. It was nice, sure, when just the old afficianados showed up but he deserves the attention.

                                                                  1. re: stuartlafonda

                                                                    Yes, in the pre-WWW restaurants couldn't stay in business. Lots of deserving restaurant owners going out of business because of the lack of anonymous posts. No way for them to be discovered without someone shouting it out from the top of a mountain servers.

                                                                    I eat out a lot. Based on the numbers I have seen, more than the average person and even more than a typical CH. I am a regular at a number of places that have been regularly covered on this site and at a decent number than have rarely if ever been mentioned here. I give a lot of love and money to the places. These places show me the love back for my loyalty. So there's the love.

                                                                    Talking to the owners, they far more appreciate the regulars who show up for a Tuesday dinner every couple of weeks when its quiet than another group of 4 that shows up at 8:00 on a Friday to pile into the queue for a table when its already packed.

                                                                    If you're a good business owner and have great food, you don't need some 10 post thread on CH to keep you in business.

                                                                    I used to post about new places fairly often. I've even seen my write up show up as part of the periodic Chow email blast. I got a chuckle the first time I saw a quote of from one of my reviews in an email that I imagined landed in a million in boxes. How much love is shown by all those threads that ask some variant of "I'm hungry and want to eat something good. Where should I go?" I guess I've grown weary of providing advice to people who are too lazy to do even the barest bit of research. It feels like when you've done the final paper for a class and the guy who skipped coming to class all semester wants to just copy your paper.

                                                                    As jen kalb points out, it seems that a small number of people provide info and way more people seem to then just spend their energy arguing about each others opinions.

                                                                    1. re: Bkeats

                                                                      I took the time to try to convince Sluggo and all the "lurkers" out there of the value of sharing, I was not arguing about a food opinion. Wonderful that you support well deserving restaurants and they return the love, so you missed my point. It is about sharing here, and the benefits to all, not just you. Nice of you to protect your favorite spots from crowds at inopportune times. They might want or need that business at other times, when 'hounds are likely to go. Maybe in these tough economic times and in an industry most notable for failure, the places you mention are the lucky and uncommon few who do not want more customers. Finally, your school analogy is misplaced. That example is cheating, which is wrong, only benefits the cheater and otherwise disadvantages everyone else. Here it is not wrong and other then your inconvenience, everyone benefits, some, immeasurably. Please share.

                                                                      1. re: stuartlafonda

                                                                        Why don't you just let it go? Yada, yada, yada. Can't stand to be wrong, can you? I'll tell you what. You can have your prissy, effete food blog because this is the last time I will visit it. Have a nice life.

                                                                        1. re: Sluggo1407

                                                                          see above.........
                                                                          share the love.

                                                                          Ya' got fours years in here, you should stay and continue to contribute.

                                                                            1. re: Peter Cuce

                                                                              For more ears! For more ears!

                                                                              Can't believe we may actually have lost Sluggo. Gulp. Kinda chokes me up. Nice to have an enforcer in the house now and again. Keep it real Sluggs.

                                                      2. That looks super burnt. That's a shame, when you travel out of the way, wait so long for pizza and pay $5 a slice, the consistency needs to be there.