Di Fara Pizza

Dom DeMarco opened Di Fara in 1965 and until shortly before his death in 2022 he made every single pizza himself. He cut fresh basil with scissors over each pie, drizzled olive oil from an Italian bottle he held high, and didn't care how long the line was. A slice cost $5 and took 30-40 minutes to arrive. People waited anyway because the pizza was that good.

His son Michael carries on the tradition and the quality is still there. The regular square Sicilian is phenomenal; the round pie with basil, sausage, and fresh mozzarella is the connoisseur's pick. You'll wait. You'll pay $5.50 for a slice. You'll understand that this is pizza as a slow religious practice, not fast food.

**Local tip:** Take the Q train to Avenue J — it's far south in Brooklyn, about 45 minutes from Manhattan. Go on a weekday afternoon when the line is shortest. Bring cash (they take cards but cash is faster). Eat at the counter standing up; there's one small table.

**Best for:** Pizza pilgrims, a reason to explore deep Brooklyn, anyone who doesn't mind a 45-minute wait for the right slice.