'Midwood' on Serious Eats

The Vegetarian Option: Moldova, a Journey to Eastern Europe Through Midwood

I wasn't sure what to expect from Moldova in Midwood—before eating there I couldn't have pointed out Moldova on a map. But after eating there I want to know everything I can about the country, which I now know is sandwiched between Romania and the Ukraine. Sometimes we food obsessed people talk about beginning to understand a culture through its cuisine; that's exactly how I feel about my meal at Moldova. More

Searching for Hamentashen on Avenue J and Beyond

Avenue J in Midwood has a good amount of kosher bakeries, and this time of year, the week leading up to Purim, those bakeries are filled with mishloach manot gift baskets and hamentashen. Poppy and apricot are my personal favorite, so when available, that's what I ordered at each stop. I didn't find a bad hamentashen in the bunch, but there were a few standouts. Here are the goods, from acceptable to outstanding. More

The Vegetarian Option: Bahar

I've only ever eaten at one other Afghan restaurant, so I wasn't sure exactly what to expect from Bahar, which is tucked into a stretch of Coney Island Avenue lined with Pakistani and Bangladeshi eateries. In fact there are a lot of familiar-sounding options on their menu, particularly under the vegetarian section, but it all sounds like Indian food. They do offer sides of naan, and under beverages you can find a mango lassi, but I was determined to order something less ordinary. More

Good Bread: Kingsway Bakery

About two years ago a young Israeli named Ronnie Savion bought the store, renaming it the Kingsway Bakery. Radically, he changed the pita recipe, determined to make it the best pita bread in New York City. More

In The Midnight Hour: Bukhari

Bukhari, a 24-hour South Asian restaurant serving Indian, Pakistani and Bangladeshi food, sits unceremoniously on a stretch of Coney Island Avenue in Ditmas Park. Popular with cab drivers, neighborhood business owners and residents, the restaurant puts out traditional dishes that don't hold back on heat or pungency. More

Daily Slice: Semi-dried Cherry Tomatoes at Di Fara

Di Fara, when it's firing on all cylinders, is delicious. Now add to that a concentrated hit of sweet, roasted tomato flavor — the halved orbs take on just a hint of charring in the oven. Of all the "specialty" toppings at Di Fara, this is my favorite. And like those toppings, there's a hefty $2 surcharge on top of the $5 hit for a plain slice. To bring an otherwise $7 slice down in price, I suggest ordering this by the pie; at $30 it comes out to an almost reasonable $3.75 a pop. More

More Di Fara First-Timers Report on Yesterday's Field Trip

My first visit to Di Fara was bittersweet, timed as it was to mark my last day at Slice/Serious Eats World Headquarters. Still, what a way to go out. From reading Slice commentary, I expected the pizza to be delicious but possibly burned or greasy. The golden-crusted pies we got, however, were perfectly executed, the ideal New York pizza.... More

Video: Man's Cell Phone Turns on Oven

Brooklyn resident Andrei Melnikov has arguably the coolest (and freakiest) application on his Sony Erickson PDA. When he receives an incoming call in his kitchen, his Maytag Magic Chef oven lights up and starts broiling. Melnikov noticed the oddness... More

Thoughts from Di Fara First-Timers

"I just wished that the slice hadn't been quite so oily; I felt as if I had to slurp through a puddle before getting to the true, vibrant flavors." As promised earlier today, here are the quick-and-dirty notes from the Di Fara first-timers I led on our Midwood expedition earlier today. We ordered a plain round pie, a plain square pie, and a special artichoke pie (round). Total damage: $85 big ones!... More

All You Need to Know About Di Fara, 2009

Now that the $5 Di Fara slice has hit the New York Times, I've got friends and strangers emailing and twitting me with questions I feel I've answered a million times here on Slice—albeit over the span of many different blog posts. So, as a public service, here is all the info you need to know about Di Fara gathered in one place—a Di Fara FAQ, if you will. What's So Great About It? This "crowd" is fairly light, as far as Di Fara goes. Do I really have to rehash all this? A pie from Di Fara can... More

Dom DeMarco and the 'Heavy Hand'

You heard it here first, kids, but the New York Times finally filed a story on the Di Fara $5 slice price, so I guess it's officially news now. Best quote of the story: “It’s like they dug up my grandma and she made the pie." But perhaps the most interesting part of the story is the revelation from Dom's daughter Maggie that something has changed in the way he makes the pies....... More

More Richman—This Time He Takes on Grimaldi's, Patsy's, and Di Fara

Admittedly, the previous item I blogged about was a week old*, and in that time Alan Richman has moved on to writing about some old standbys. He posted his thoughts yesterday on Grimaldi's (DUMBO), Patsy's (East Harlem), and Di Fara (Midwood). Again, let's take them in order. On Grimaldi's: The oven is just right, but the crusts are merely okay—they have a fresh, bready smell, but to me they’re a little too thick and slightly too soft, somewhat undercooked. The tomato sauce is vibrant and essential, which means the white pizzas are best skipped. These basically consist of soft, melted... More

Locked In for the Night at Di Fara

I think this has been reported on the blogs or on Chowhounds before, but with the new Di Fara hours (instituted after Dom DeMarco's knee surgery), they essentially lock you in at or shortly after 8:30 p.m. Johnny- and Janey-come-lately are, in turn, locked out while Dom serves the remaining crowd inside. It's a bit sad to see didn't-make-its pull at the door handle and get shooed away by the gloating crowd inside, but what can you do. I also noted a fair amount of schadenfreude at the expense of the slowpokes.... More

What's the Longest Wait You've Had at Di Fara?

Only the truly dedicated put up with the long, long wait for the awesome pizza at Di Fara. But how long have you waited? Longtime Slice reader Norman has a great idea: "You should do a post to find out who's waited the longest for a pie from Dom. I'll go first: 2 hours 15 minutes." Norman, I think I've waited almost that long but unfortunately did not take official time readings, so I'll cede the crown to you so far. Can anyone else top Norman?... More

Di Fara 'Temporarily Closed Due to a Medical Emergency'

From the answering machine at the legendary Brooklyn pizzeria Di Fara: "Due to a medical emergency we are temporarily closed. We are hoping to reopen on or before February 1. Thank you for all your concern, and have a great day." We hope that everyone's OK at Di Fara and that this only is a minor medical emergency. We've tried to contact Di Fara and will bring you any news as we can get it. [via Chowhound; thanks, David J.] UPDATE (4 p.m. 1/21/2009) I just heard from Maggie, Dom DeMarco's daughter. She and Mr. DeMarco were in a... More

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