Another one I found on Google Maps and decided to try on a
whim. When I came in here, I was asked “How can I help you” once again by the
host – this never fails to throw me for a loop as to what the proper response
should be. I sat myself and asked immediately for the “Traditional Calzone”, Anyways,
the waitress was very nice and attentive to the fact that it took about 20
minutes to make the calzone. When it arrived, I realized that this might win
the award for the biggest calzone that I have eaten thus far. It was as large,
if not larger than, the calzone from Ovvio Osteria. The price tag on this one
was $10.50, which was not bad at all for a calzone of such a substantial size.
The menu boasts the calzone with having mozzarella, pepperoni, ricotta, and
sausage. In reality, it only had three of the four with the ricotta notably
missing. This was unfortunate because ricotta cheese is one of my more liked
ingredients in a calzone, even though I’ve been informed that it’s not very
authentic Italian. Anyways, the calzone was very good, the pepperoni was of a
very high quality and contained a lot of flavorful oils. The sausage, like most
pizza places was bland in nature, and more for adding a consistency and texture
to dishes. The mozzarella was, I believe, of a low-moisture type. The kind that
gets put on New York style pizza and gets chewy when it cools down. The dough
that contained all of these ingredients was handmade. It wasn’t as sweet as
most of the calzone dough I’m used to, and I didn’t enjoy it as much as other doughs.
It wasn’t anywhere near as bad as the dough at Paisano’s, but it ranked closer
to that than not. I had a very hard time finishing this calzone because of its
size. I would rate this one at a solid
B. No plus or minus. The value was extremely good, the dough and the lack
of advertised ricotta were not so good. The pepperoni was great, and the cheese
was alright until it cooled off. The waitress kindly offered marinara on the
side, which was tasty in its own right.
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