Di Fara Pizza
Regular pie at Di Fara Pizza
Photograph: Caroline Voagen Nelson
Time Out says
Mon Jun 21 2010
The painstakingly crafted Neapolitan pies—cracker-thin crust with a pleasing char and a subtle Parmesan zing—are widely considered among the city's best; dough is made fresh several times a day. To keep kids occupied during what feels like an interminable wait, point out the window boxes full of herbs used to flavor the sauce.
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