1424 Avenue J (between 14th and 15th Street)
Brooklyn, NY 11230
12:00pm – 11:00pm, Tue-Sat
I love pizza. Cheese, meat, dough. How can you go wrong?
DiFara’s: round pie, The “Special”
A cool spring day in NYC found us wandering around Manhattan. From the Upper West Side, we decided to walk the Brooklyn Bridge, hitting street vendors along the way, until we made it to Grimaldi’s, the veritable Brooklyn institution just on the other side of the bridge. Grimaldi’s is well known for via their #1 Zagat rating, and their “coal-brick oven”. Apparently too well known, as the lineup was estimated at 45-60 minutes to get in the door. After a recent 3 hour waiting extravaganza to eat at Pizzeria Bianco in Phoenix (best pizza in NA, hands down), we decided to abandon the Grimaldi’s plan and head deep into the bowels of Brooklyn and try DiFara’s Pizzeria. Next to the Avenue J station on the Q line, it is actually a fairly convenient place to get to. No lineup as well. It was a good start.
We get inside and are instantly hit with one overwhelming sense – chaos. People are standing around, jockeying for position. Some people have ordered. Some people havent. Who’s pie is this? Stop! Wait! He’s stealing my pie! Hmm, perhaps not as easy as first anticipated.
Find the line where people are ordering – stand firm and get your order in asap. Dom DiMarco, the genius who rolls out your pie, can only do 3 at a time. He’s been doing it for over 20 years. Trust him. No more than 3.
The ordering system, notes scribbled in a yellow pad and ripped into 10 as tickets – very dangerously inconsistent. Place your order quickly, lest someone else take your place in the book. Give them a unique name so it stands out – don’t use Joe, or Mario. Once ordered, do NOT leave the counter area, seasoned vets knowingly tell me – your pie can easily be given to someone else. Track your order like a hawk. And be patient when someone who showed up 20 minutes after you gets their pie first. It is a ripped yellow pad after all.
Enjoy the show. Dom does a phenomenal job pulling your pie. Topping your pie. Baking your pie. Many people call it theatre. Some even applaud. They need something to occupy their time in the subsequent hour(s).
They come in a variety of simple types – round, square. Go with the square. Toppings are fairly basic, or customized to your liking. Most swear by the Sicilian, some by the Pepperoni. Many get “The Special”. My suggestion? Don’t get cute. Simple is better.
Bam! Olive oil. Boom! Sauce. On goes the cheese. Toppings, judiciously spread for optimal coverage. Into the oven. Out it comes in all its anticipated glory. A litlle more EVOO, some basil (“Thai Basil”, Dom confides to me… “you know why? ’cause asians basil got the best flavour you know!”), the box, and boom, onto the next one.
The crust? Crispy, chewy, slightly charred. Really quite good. Crust is what pie is all about. The slices are quite large, with a few too many toppings – this slice needs the New York fold, or you’ll be wearing it in under 3 seconds. Toppings? Fresh. Excellent. Not as good as my charcuterie-inspired dreams, but they are not out of place on the sublime crust. Eat fast. Enjoy. And then get out of the chaos, as there are many other people waiting to grab your table.
Look, this is not the place for everyone. The wait is often 1-2 hours. Yes, it is greasy. Yes, the pie teeters on folding over. Slick from EVOO, your toppings threaten to slide onto your lap at any given moment. Yes, hygiene is in question. No, i don’t really care anyway. It has fresh toppings, really good crust.
This place has character. This place has charm. This place makes a great slice. This place is slow. And it’s worth every bit of time spent darkening their doorways.