Wednesday Food and Drink Round-Up
DiFara Pizza “After about an hour and twenty minutes of waiting at the queue and a pizza order mishap, the Square Pie emerges from the oven. Dom uses Medterranean basil imported from Israel to top his pies. The pizza is then boxed and transferred to our table, where we stop and look at it in…
DiFara Pizza
“After about an hour and twenty minutes of waiting at the queue and a pizza order mishap, the Square Pie emerges from the oven. Dom uses Medterranean basil imported from Israel to top his pies. The pizza is then boxed and transferred to our table, where we stop and look at it in awe.” [Off the Broiler via Slice]
After the jump: Andrea Strong talks up brunch at Dressler, and NY Press is all over La Placita de Moca, Mons Patisserie, and R Bar
Dressler’s New Brunch Menu
“Starting October 1st, Polo Dobkin and Cal Elliott, co-chefs at Dressler, are serving brunch of smoked sturgeon with lardoons, frisee, and poached eggs, omelettes stuffed with bacon and cheddar, eggs benedict on fluffy biscuits topped with Smithfield ham and hollandaise, baked eggs with ratatouille, fat burgers (these guys make the one at Dumont so you’ll want this one too), and fried chicken with more of those fluffy biscuits, and gravy too.” [The Strong Buzz]
La Placita de Moca
“Attached to La Placita de Moca bodega, this taco stand peddles more than soft-shell Mexican sandwiches of pork, goat and beef ($2). You can also slurp up the delicious homemade tamales ($1) and consommé de chivo (goat) with a cornucopia of whet-whistling earthiness in a deep red broth ($2).” [NY Press]
Mons Patisserie
“Don’t miss the ‘gougers’ — gruyere cheese puffs ($1.75), which have a mouth-pleasing tang to them. The croissants are good, but not extraordinary, so if you’re looking for a transformative experience, go for the dark-chocolate-topped financiers ($1.50), which are at just the right level of sweetness without going overboard.” [NY Press]
R Bar
“‘Is that a hint to find someone to screw?’ I ask the baby-skinned bartender one night. I point to overflowing bowls of Lifestyles condoms and lube, which boasts ‘just like nature intended.’
‘No, no, we just want you to be safe,’ he says.
I remove a polite handful. The bartender hoists a prophylactic-filled bag big enough to cover northern Brooklyn’s safe-sex needs. A concerned bargoer donated the rubbers, he explains, refilling the bowl.” [NY Press]
Which makes that pizza all the more delicious (and worth waiting for!)
The basil is funded by the US and has the blood of Palestinians on it.
DiFara’s is hands down the best pizza in NY. I’ve heard people complain about how long it takes to wait for the pizza. Forget about it..it’s worth it.