I ate menomale with friends in my last weeks in Virginia. We had to go into D.C. to reach this place and it wasn't really located in a business area. In fact, it looked like a converted house. This wasn't the first time that I've eaten calzone out of what was a house-turned-restaurant. However, this calzone was great. The atmosphere was nice. The calzone was called "Panna" and it was $15. Of course, this makes it one of the more expensive calzones I've eaten thusfar. I have to say, it was worth it though. It contained a cream sauce, ricotta, a kind of ham or prosciutto, basil, and mozzarella. I would describe this as a "wet" calzone because it leaked the insides over the plate when you cut into it. It was a nice, decent size... nothing overly huge or small. It was very thin however, but that seems to be a feature of most of their baked Italian fare. The taste was light and airy, the cream sauce wasn't heavy and the crust was fired perfectly. It stayed hot the entire meal, which I enjoyed. I would criticize the thinness of the calzone with it's wetness. I'm not sure what they would have to do to solve this issue, perhaps reduce the sauce a lot more or strain off the excess water. Anyhow, the whole thing seemed limp because of the moisture. It was also not served with any marinara sauce. Obviously, not a deal breaker, but not something that the standard calzone is missing - as we have come to see.
I give this calzone a solid B for it's delightfulness despite the minor flaws and the very expensive price. The dough was great, the ingredients were great, and the company was great. I would patron this establishment again in the future if I got the chance. It might, however, be wise to pay attention to your surroundings getting to the place, because it's not in the greatest (read: most safe) neighborhood. That makes it even more astounding that such a high-class restaurant could exist where it does. If they move down towards the main action of the D.C. city center, I'm sure they'd have a line out of the door.