Di Fara Pizza

At the original Di Fara in Midwood, you used to have to wait hours for the privilege to watch the late Domenico DeMarco cut fresh basil on top of your long-awaited pie. When you want a classic pie without the wait, head to Di Fara’s South Street Seaport outpost, a spacious white dining room with extra seating upstairs. 

We stick to the plain slice, which has lots of bright tomato sauce and a mostly crisp, dense crust with a distinctly sweet flavor. But they have about eight different varieties, including square slices with very crunchy bottoms, as well as rolls and calzones in two sizes. Don’t order the ridiculously large calzone unless you’re sharing it with an elephant.

photo credit: Kenny Yang