Had the pleasure of dining here for the first time since I saw their write up in the NYT about a year ago. Young sicilian owner who presides over a small brick oven in the back making a very nice variety of smaller artisinal pizzas. I had the Norcina which is comprised of fresh mozz, tomatoes and fresh sausage, Pizza was very nicely charred and the ingredients really stand out in their freshness and simplicity. My companion had a pesto pizza which was outstanding...the pesto had an intense basil flavor mellowed by roasted garlic. The anitpasto appetizer was nice and very trad italian...roasted vegs, bruschetta, salami, and some shrimp. All accompanied by a Nero D'Avola which is a very nice Sicilian red (although a bit menacingly overpriced at 8.00 a glass).The place was empty since it was a Monday, but they advertise live cuban and brazilian music on Tues and Thurs, which sounds alluring. The ambience of the place reminds me of some of the pousadas I stayed in Brazil...simple, tropical and mellow and very airy. They have a fairly large menu with a variety of pastas and second courses such as fish and beef, but pizza seems to rule here. Has anyone else been here? It compares favorably to Grimaldis but have never been to DiFaras to compare.