AA's "Fat Flier" Got Whole Row
Ashley Dupre On Tiger Woods' Babes: "At Least I Kept My Mouth Shut"
Same-Sex Marriage Blame Game Aims at Paterson, Addabbo
Wife Tries To Abort And Poison Husband's Lovechild
Rihanna's Random Airport Search
A few weeks ago the price of a slice of pizza went up to a groundbreaking $5 at Di Fara, the Midwood pizzeria that's become something of a mecca for pizza nerds around the world. Today the Post ponders whether customers are ready to swallow the dollar increase, which owner Dom DeMarco insists is necessary because he imports all the ingredients from Italy and prices have gone up across the board. Brooklyn's Phyllis Turim groaned, "They must be out of their minds. It would have to be the best slice of pizza in the world." But many assert that, in fact, it is, and Slice blogger Adam Kuban declares, "If it were an everyday slice, no, $5 would be too much. But a lot of the people lining up at Di Fara are pizza tourists. It's like a vacation—you don't do it all the time, and you've already prepared yourself for the overcharge." Have you vacationed at Di Fara recently? Is it worth the expense or an overrated tourist trap? Charlie Fishbaum, who ordered a $25 pie from Di Fara the other day, has this to say: "Go somewhere else if you don't like it."
add to stumble upon
add to reddit
tweet this
post to facebookTips
Newsmap
Contribute
Phyllis Turim should stfu and listen to what Charlie Fishbaum has to say.
I agree $5 a slice is ridiculous, regardless of how much good the Pizza is. As long as people are willing to pay, they can charge as much as they'd like. Business is business. Go to Brother's 99 cent Pizza and stop complaining.
regardless of how good. I must appease the spelling OCDs.
Agreed - not like decent pizza is hard to find around here.
He buys all of his ingredients from Italy. So you're sending all of your money to Italy. I'll keep my money here. It's cheaper. Have you seen the amount of olive oil he uses on each pie? Insane!! He dumps it in the pan before the pie goes on it. rubs the dough with it. Usual stuff. But then he dumps a ton more on top afterwards. It actually looks sickening. He would probably save a ton of money and could charge less if he wasn't so careless in dumping imported olive oil. That stuff ain't cheap! I went there with my family. My dad is a pizza tourist. When I found out how much he charges then saw him make it, I immediately declined eating there. I'll go somewhere else that buys their ingredients domestically or at least economically. Even the cheap stuff is still really good.
as a consumer you have every right to decline a product you feel is over priced, that's just good capitalism. but i'll take italian cheese and olive oil over domestic any day of the week, that's just good taste.
Just to put this in perspective,
it's not unusual to pay $7 to $8 for an entire pizza in Italy.
That's (obviously) several slices.
Could the price difference be because pizzas in Italy don't have Italian ingredients????
$5 is a cheap appetizer in most restaurants. This obviously isn't "commodity" pizza and shouldn't be priced as such. Apparently lots of people think this guy does something special and are already willing to schlep out to central Brooklyn just to have a slice - I don't think a higher price to calorie ratio will dissuade them.
I live in the area and pass by the place on my way home from the train every day. Judging by the lines, the price isn't sending anyone away. I'd say it's gaining even more in popularity, thanks to all the press and guidebooks. My mother was shocked when she saw the line around the block yesterday as she'd never seen that in all the years we've been living here. Never had the pizza myself since I keep kosher and have to settle for one of the other four pizza places nearby. Smells pretty good though.
Yeah, bread with tomato sauce and cheese on it for $5.. OMFG what a deal-imported fucking olive oil too! FUCK THAT...take your shitty pizza and shove it
I thought businesses should cut prices during this recession to stay viable.
The man has good pizza, I'll give him that. It's the two cheeses and the basil he puts on--not the way he burns the bottom, or how he pours oil all over it once its done.
I think I will continue spending time at L&B.