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do you mind talking about Difara's AGAIN? i haven't been yet...


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do you mind talking about Difara's AGAIN? i haven't been yet...

charlie_b | Nov 15, 2006 07:02 PM

i'm not such a pizza enthusiast that i generally make pilgramages for pizza, but all the different sources of raving about Difara's has me at just about breaking point -- and as i anticipate a move away from NYC in my future, i figure i better get while the getting is good.

my questions that have arisen from all the various posts here and write-ups otherwise:

1) i've heard raves about the baby artichoke and comments that it's even better when created as a whole pie vs. add them to a pre-cooked slice. i've also heard raves about them "in-season". my question: i doubt they are "in-season" now, but are they transcendant all the time?

2) i've read that the mushrooms are porcini in some sources. are they ALWAYS porcini? if so, oh my god, why isn't this always discussed?

3) due to popularity and Dom's individual pie-at-a-time process, i glean that it's always crowded, busy, and with long waits (an hour to three hours seems to be the gamut from order to food) ... but is there a time where the waits are less? i assume a weekday afternoon would be a good bet, but if i wanted some of my employed friends to join me, it would be a weekday evening or weekend. is it just crazy at these times?

4) are any of the meat toppings special?


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