Margaret Mieles, the daughter of 82-year-old owner Domenico De Marco, said the restaurant on Avenue J in Midwood has a six-year payment plan agreement with the state and it's all a big miscommunication.She said she is unsure when the restaurant will reopen, but they are planning to be back in business soon.' Back in May, we were closed, we missed a payment and made it in June,' she said. 'But you don't seize a business over one payment.'
The pizzeria has been around for more than 50 years and has previously been shut down several times due to health violations.Mayor Bill de Blasio interrupted his presidential campaign Wednesday to tweet about the closure of the beloved pizza joint.De Blasio tweeted that Di Fara 'MUST be saved' and that he and his team are 'looking into how we can help resolve this situation.' Di Fara has been a foodie favorite since it opened in 1965, and fans travel from around the world for its pizzas made with pristine ingredients.' Di Fara Pizza is an iconic New York institution, and the mayor speaks for many when he says it's the best pizza in the five boroughs,' a de Blasio spokesperson said. 'We are reaching out to the family to determine the extent of their problems and whether there is anything we can do to help.'
Reverse Engineering DiFara's Pizzas - page 8 - New York Style - Pizza Making Forum Reverse Engineering DiFara 's Pizzas. I need to get myself over to di fara one of these days. My brother has lived there for almost a year now and i still havent been to see him as we had a new baby in May so its been tough. It's hard to say how much he is. MIDWOOD, Brooklyn (WABC) - An iconic pizza restaurant in Brooklyn has been shut down by the state due to unpaid taxes. The Department of Taxation and Finance said Tuesday that Di Fara owes.
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Nineteen-year-old Steven Liu came from Alberta, Canada, to visit the city - and tops on his list was trying Di Fara pizza.' I took the subway for an hour today,' he said.
'Pretty hungry, I'm starving. I came to see this, pretty upset.' Mieles has been working alongside her father her whole life, and she says he built a brand on 50 years of passion, old school techniques, and only the best ingredients.' He did what he loved,' she said. 'Never became rich.
A very simple man. Very humble man.'