Serious Eats: New York

Sugar Rush: Nutella Ricotta Calzone at Toby's Public House

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Photographs by Raphael

Planning ahead is important at Toby's Public House. While the brick-oven pizzas are tasty, don't you dare fill up prematurely. And don't go alone. Sweet tooths should plan around the $13 calzone dessert, stuffed with Nutella and fresh ricotta. Adam purposely left this monster out of his Toby's review on Slice today, sending me on special assignment.

Dusted with powdered sugar, the smile-shaped pocket "serves two," but that's two stomachs deliberately saving room. So massive, the calzone needs a metallic pizza round instead of a normal plate, and doesn't even merit the normal fork-and-knife routine; it's a hands-only food. Stumped, our own Ed Levine didn't even recognize the curious combo, but instantly wanted one.

What other cheese is soft enough to handle the brick oven heat without melting? And calm enough to let the Nutella do its rich, hazlenutty thing?

A chef at Toby's Public House birthed the combo, but according to a Frank Bruni review, a similar one exists at Gemma. Toby's waitstaff recommends washing it down with Frangelico, the Northern Italian hazlenut liqueur. Serious Eats New York editor Zach Brooks said it best: "this is a gross abomination in the best possible way." Another seductive photo after the jump.

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Oozing nutella innards!

Toby's Public House

686 Sixth Avenue, Brooklyn NY 11215 (between 19th and 20th streets; map)
718-788-1186
kitchenbarny.com

Printed from http://newyork.seriouseats.com/2008/06/sugar-rush-ricotta-calzone-nutella-tobys-public-house-brooklyn-park-slope-nyc.html

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