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Restaurants & Bars 8


toml | Mar 10, 2005 03:20 PM

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?

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