Request a Deal
Love this business? The more people who sign up, the more likely we are to get a deal.
People make it happen. Spread the word to request a deal!
2 signed up for this.
About this business
- Pizza, Italian, Sandwiches, Subs, Vegetarian
- Lunch, Dinner
From Our Editors
Di Fara Pizza
Given New York’s abundance of pizza joints, it’s a testament to an eatery that diners would wait in lines for hours—or drive from the Bronx to Brooklyn—just for a slice at Di Fara Pizza. But a trip to this iconic eatery––closing in on its half-century birthday––yields much more than just a slice, it gives fans a chance to glimpse the work of owner Demonico DeMarco, a master Time Out New York calls ‘the last of a generation of dough-pushing titans.” A native of Italy, DeMarco arrived in New York in 1959 and soon after established Di Fara Pizza, where he earned a reputation for laboring over every pizza with the meticulous devotion of Michaelangelo forming balloon animals. As Time Out suggests, the hoards of hungry masses make the trek to this Brooklyn pizzeria as much for a slice as the opportunity to see DeMarco in action, spreading each thin or thick, square-cut crust with sauce made from hand-crushed San Marzano tomatoes and mozzarella and grana padamo cheeses, all imported directly from Italy. Though the pies have been celebrated by locals for more than 45 years, the secret hasn't been well kept, generating accolades from the likes of Zagat and The New York Times among others.