Our Story
Where the recipes came from
Di Papa's opened in 1997 and has never left the corner it started on. It began as a family restaurant and it is still run like one, with the commitment the family started with: the finest meats and cheeses, the freshest ingredients, and nothing rushed to the pass.
The kitchen grew up alongside the neighborhood. Regulars still come in for a New York style pie at lunch, and the same room turns over at night for risotto, veal and a table nobody is hurrying. The recipes are the ones the family wrote down.
We still make the sauce the same way we did in 1997. Some things do not need to change. The Di Papa Family
