Di Fara Pizza - Reviews

Reviews

In his 1998 book The Eclectic Gourmet Guide to Greater New York City, Jim Leff called the sauce used by the restaurant:

a restrained, low profile masterpiece of optimal acidity and spicing (bolstered by a goodly shake of black pepper). Like everything here it's delicious in a magically old-fashioned way.

Fame for Di Fara came in 1999 when The Village Voice, a popular New York City publication, put him on its cover and proclaimed it as one of the "Best Italian restaurants". From that point and going forward, Di Fara has been regarded as a top pizzeria by many established publications, including the Daily News. Di Fara has received many awards, and has been labeled the "Best... pizza in New York" several times by many publications, including New York and the online publication Serious Eats.

In 2004, New York Times critic Eric Asimov called it: "surely the best by-the-slice pizza in New York." In 2006, The New York Sun called it: "the city's finest pizza".

In 2007, chef Anthony Bourdain called the restaurant's pizza: "the best of the best." In 2008, The Village Voice wrote that: "The best pizza in all New York is at Di Fara's", and Zagats gave it a food rating of 27, placing it among the top 15 restaurants of any type in New York City.

The New York Times wrote in 2009 that Di Fara is "one of the most acclaimed and sought-after pizza shops in New York City". In 2011, Zagats gave the restaurant a food rating of 27, the top pizza restaurant food rating in New York City. That year, the New York Daily News readers rated it the #1 pizza in the city.

In 2013, Zagats again gave the restaurant a food rating of 27, with a decor rating of 6. Also in 2013, Frommer's called it's pizza the Best Hand-Made Pizza in New York City.

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