For years, Dom Demarco, owner and chef of the Brooklyn institution that sometimes has three-hour lines, turned down offers to produce his famous pies outside of New York City. Then persistent pizza lover Albert Scalleat came knocking with an option for Las Vegas that Demarco couldn’t refuse. The Summerlin outpost opened in December with the same pies Di Fara’s has been cranking out for nearly four decades, right down to the wonderfully crisp crust, which is made with water that has the same properties as the kind you get in Brooklyn. Go straight for the restaurant’s signature Di Fara Special, a square pie topped with excellent pepperoni, cheeses, basil and olive oil.
Best of the City 2017
Our eighth annual celebration of all things Las Vegas, from the best casino comebacks to irresistible pot products