It was only a matter of time before the Department of Health shuttered the doors of Di Fara. I noted the disgusting conditions a few weeks ago when I had the unfortunate opportunity of seeing what goes on behind the counter. If you’re unfamiliar with Di Fara, it’s often hailed as having the city’s best pizza, and made by the legendary Dom DeMarco.
For similar reasons (inadequate personal cleanliness, evidence of mice, filth flies, dirty kitchen, etc.) they were also closed in 2007. Di Fara responded on Facebook by stating that the closure was due to “personal matters” and there was a glitch in the “paperwork bureaucracy” of the DOH’s grading system. It’s incredibly entertaining to see how devoted and willfully ignorant the fans are.
And yes, I told you so.
Di Fara (site) ★★★☆☆
1424 Ave J
Brooklyn, NY 11230
Continuing my weekend of Brooklyn adventuring, I met up with some friends to try the legendary pizza of Domenico DeMarco, better known as the proprietor of Di Fara. Dom started his Midwood pizzeria almost 50 years ago with no expectation of receiving the fame of what is reputed to be NY’s best pizza. Despite his age, he still does the bulk of the pizza-making, with his children playing a supporting role. Di Fara attracts hungry customers from all around the country, so expect a long wait.
If you follow my food adventures closely, you’ll know that I rarely venture into Brooklyn, preferring the comfort and convenience of Manhattan eateries. I picked a snowy October morning to journey into Gowanus to try Four and Twenty Blackbirds. The story of Four and Twenty starts with two sisters, Emily and Melissa Elsen, who learned the art of pie-making from their grandmother in their Midwestern restaurant. Fortunately for us New Yorkers, they opened up shop in Brooklyn, initially serving up pies from their apartment.