Di Fara Pizza Tavern

Good flavor and balance, but wish it was a little bit more well done

What a shame, the quality has gone way downhill over the last 1-2 years - I won’t be back after my last experience. It was by far the best pizza in the area when it first opened. It doesn’t deserve to use the Di Fara name anymore, the drop in quality and lack of effort are obvious to anyone who used to go here after it first opened.

Four slices of pizza? $25. The balls on you guys. Over $6.00 a slice? WTF?!? It’s good but not in the 8’s and the price takes it down a few tenths.

For NC there’s not much more you can ask for

Solid pizza. Good flavor, but was a little floppy and no crunch. If it didn’t have the flop, it would have been above an 8.

It's so hard to find good pizza in the south, but this is an 8.2 by any standard. Easily the best pizza I've had in the south. Light, no flop, crispy - even after sitting in a box for delivery. Really an excellent pie.

Just WOW. Pizza in the triangle just got ruined.

(Original slice not pictured, ate too fast) This is some of the best pizza I’ve had in NC. The score is not misleading. I will say, my original slice was very floppy and not very hot when brought to me, but the white slice (pictured) was AWESOME. Incredible flavor and perfect crisp and undercarriage. Would have been an easy 8+ outside the Original slice.

Very thin crust, almost crispy. Firm with no flop. Thin coat of both sauce and cheese, I’d prefer a bit more of both. No grease to be found. Served with basil and sprinkled parm. It’s delicious but I’d recommend getting a fresh whole pie vs reheated slices if at all possible. I live nearby and have been probably 15 times in recent years.

Great flavor, good flop, crust a bit too crunchy. Definitely recommend!

Best pizza in North Carolina

Great pizza! Awesome vibes! Try the garlic knots too!

Solid slice of pie. Good flavor, and quality ingredients. Has all the makings to be in the 8’s but lacked the crisp and to greasy. Otherwise a solid pie though especially for North Carolina.

Just ate here with my husband. Overall a good slice of pizza, nice and thin. However there’s not enough crunch, slight flop and the sauce is too chunky, there is also too much oil on top and too much basil which overpowered the pizza. They over complicated a good slice of pie, sometimes less is more. There is too much going on to be an authentic NY/New Haven pie. Apparently this pizza is almost exactly like the original restaurant. If so ratings can’t always be trusted. If they reduced the basil and got rid of the oil drizzle I would bring my rating up to a 7.8

Nice thin crust and consistent light crunch. Nice looking undercarriage but did have some light flop. Sauce was the highlight as it is really fresh tasting like tomatoes right out of the garden. That being said there was too much basil on the top (I ordered regular cheese) too much oil and heavier cheese to crust and sauce ratio. Solid pizza but did quite live up to the hype. Drove to eat right after eating at oakwood pizza box to compare the top rated pizzerias in NC. Oakwood pizza box is the clear winner. Both use gas ovens

This place still holds the crown on here in Raleigh, NC. Is it hype though? The place in Brooklyn, NY / my home town is definitely top quality. This pizza is good. I want Dave's opinion.

Super crispy and sauce was very tasty. Cheese was a little loose and basil leaves were too big. Otherwise best pizza we’ve had down here.

Similar to the OG. Amazing crisp. Probably the best slice in NC.

Very good. Ordered by the slice if I got the whole pie it could be approaching 9 I think. Og spot still beats it out either way though.

I’ve had Di Fara at their original location in Brooklyn and absolutely loved it, rating it a 9.9 (saving the .1 just in case I find something better - which I doubt I will). I had the pepperoni at the Cary location, which comes standard with basil, just like the Brooklyn location. I kid you not when I say it tasted the same as the Brooklyn location. It turns out that they get the same exact ingredients as the Brooklyn location and even have a NY WaterMaker machine that converts any water to match the components of NYC water, which adds to the authenticity of this pie. The crust is a perfect level of crispy and char at the bottom, the cheese is not overpowering and gentle on the palate, and the sauce is a great balance of tangy tomato and subtle herbs. The legacy that Domenico DeMarco started in Brooklyn at the original Di Fara lives loud and proud in Cary, NC. This is my favorite pie (in Brooklyn, Cary and anywhere) of all time!