Di Fara Pizza

Di Fara Pizza at 1424 Avenue J in Midwood, Brooklyn, opened in 1965 and is one of the most revered pizzerias in New York City. It sits in a residential part of southern Brooklyn far from the usual tourist circuit, which is part of its appeal to visitors who want to see how a neighbourhood institution operates. The cuisine is often described as Neapolitan-style but is in practice a New York pizzeria's own hybrid: round pies and Sicilian squares built on a well-baked crust with tomato sauce, fresh and aged cheeses, and a distinctive finish of olive oil, grated cheese and freshly snipped basil added after baking. The regular round pie is the emblematic order, and the square Sicilian slice is the other favourite. Pies are made one at a time by hand in a small kitchen, which is why waits of thirty minutes or more are common and why patience is part of the experience. The dining room is modest, with a counter, a few tables and a simple, unfussy atmosphere, and there is no dress code. The soundscape is that of an ordinary neighbourhood pizza shop, busy with orders and conversation. Beverages are limited to sodas and other simple drinks rather than a formal wine or cocktail programme. Di Fara does not take reservations, so visitors arrive and place an order, then wait for the pie to be finished. Hours are typically Wednesday to Sunday from the afternoon into the evening, and readers should confirm current hours before making the trip. Prices are moderate, with slices at a few dollars and whole pies at a higher price. The pizzeria is reachable by subway on the Q line to Avenue J, and visitors often pair the trip with other Midwood or Brooklyn stops, making it a rewarding excursion outside Manhattan.