Over 50 years ago, in 1965, Italian immigrant Domenico DeMarco opened Di Fara Pizza in the Midwood section of Brooklyn.
To this day, it’s considered by critics and locals alike to be “the best of the best,” as former chef Anthony Bourdain put it back in 2007.
Just look at this:
There’s a lot of pizza in New York City. It’s a cliché maybe, but Di Fara Pizza is considered by many to be New York City’s best pizza. It’s notoriously expensive ($30 for a regular cheese pizza), and has a notoriously long wait (over an hour, easy), but it’s also notoriously delicious.
And now, for the first time ever, Di Fara is expanding to a second location — one that’s far easier to visit.
When the new North 3rd Street Market opens in Williamsburg, Brooklyn, one of its primary tenants will be Di Fara Pizza. The second Di Fara will feature the same menu as the original, reports Eater NY, albeit from the far more accessible Williamsburg.
This is exciting news, because it means more people can experience how incredibly delicious Di Fara’s pizza actually is. I should know — I ventured deep into Brooklyn to try Di Fara’s legendary pizza for myself last year. This is what it’s like!
The first thing you need to do is get to a part of Brooklyn that isn’t well-serviced by New York’s world famous subway system. My wife and I took the B68 bus.
One of the best parts of going to the original Di Fara’s is visiting the Midwood section of Brooklyn.
Midwood is a predominantly Orthodox Jewish neighborhood, Eastern European in origin, though plenty of other religious groups and ethnicities live in the area. Famous names, from Adam “MCA” Yauch (of the Beastie Boys) to Supreme Court Justice Ruth Bader Ginsburg hail from the Midwood section of Brooklyn. The neighborhood has largely resisted the forces of gentrification sweeping Brooklyn’s western coast (the side facing Manhattan).
But you’re here for the pizza. I get it. The original Di Fara Pizza is located at the corner of Avenue J and East 15th Street. I went at night, but this is what it looks like during the day from the outside: