In the NYT review of La Bouillabaise there was a reference to a place on Union, the House of Pizza and Calzone, which it said was "one of the area's last producers of Apulian deep-fried calzones."
It's been a long time since I've even thought of ordering a Calzone. Usually they are baked, doughy and bland. Has anyone tried the place in the times article? Any other outstanding Calzones?