Passion is still what fuels some businesses.
In Domenico DeMarco and pizza as art Matt (Signal vs Noise) reminds us that what drives some of us is a love of their trade.
In that case, one of the best pizzas you can find in New York according to many at DiFara Pizza in Brooklyn.
No reservations, no phone orders, you get there, give your order and wait...
Matt describes it as "a restaurant consultant’s nightmare though: The wait for food is over an hour. Sometimes two. You can’t call up and order a pie either. You have to do it in person. Ask how long your order will take and you get a shrug. There’s a permanent line all the way out the door yet the only person allowed to touch the pizzas is DeMarco. He grows his own spices on the windowsill and cuts the basil right onto the pies with a pair of shears. Prices are double what other neighborhood pizzerias charge: A regular pie costs $20. A slice costs $5 (but you can only get one of those when DeMarco feels like it). Also, the place is a mess. No one wipes the tables after meals. Stacks of used bottles line the walls. Smoke from the ovens clogs the whole room".
His food is not cheap because Domenico DeMarco uses the best fresh ingredients he can put his hands on and who says we should not pay a premium to someone who has practiced his trade for 4 decades.
I think many of us crave authenticity which this man definitely shows plenty of...
Related in a way: Beyond 'BS" at Work: Is Straight Talk the Answer?
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