Craig Melillo knows the secret to a great calzone
Story Date: 2/4/2020
Author: Michael Russell
What makes a great calzone? Ask Craig Melillo, owner-operator at Gracie’s Apizza, and he’s more likely to tell you the ways one can go wrong. Too much dough. Too much grease. Too much cheese. The Connecticut native has clearly put plenty of thought into an item that’s often an afterthought on most pizzeria menus, especially here on the West Coast. And he has the resume to prove it. Before moving to Portland, Melillo worked at Brooklyn’s Ops, home to New York City’s “gold standard” calzone, according to former Eater National critic and folded-up pizza fan Bill Addison. And just as it was at his food truck, calzones are the star here, arriving as a pair of horns, charred and ragged, lightly filled with red sauce, sausage, ricotta and the right amount of mozzarella.
Place Category: Food & Drink
Story Category: New Places