PrintSugar Rush: Nutella Ricotta Calzone at Toby's Public House
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.
Oozing nutella innards!
Toby's Public House
686 Sixth Avenue, Brooklyn NY 11215 (between 19th and 20th streets; map)
718-788-1186
kitchenbarny.com
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14 Comments:
WANT.
...Come on, I can't be the only one.
roboppy at 7:02PM on 06/30/08
It was good. You should go get on it.
Adam Kuban at 8:42PM on 06/30/08
ReallyReallyReally WANT. Looks luscious!!!
@roboppy --- you are not alone.
Brownie at 8:32AM on 07/01/08
Mmm, breakfast. Would anybody else eat this for breakfast?
Susquehanna at 8:35AM on 07/01/08
Um... I would totally eat that for breakfast.
Zach Brooks at 9:09AM on 07/01/08
Holy crap.
tkln at 10:33AM on 07/01/08
Mmmmmm. Calzone genius. That looks freakin' delicious.
BrooklynBrownie at 10:42AM on 07/01/08
oh man. oh man. that looks incredible.
Sarah Wolf at 3:34PM on 07/01/08
And there is a similar dish at Coals in the Bronx, with marscapone, I believe.
casperOne at 3:39PM on 07/01/08
The chef at Tobys was the one who put that on Gemmas menu.
tjudge77 at 10:29AM on 07/03/08
Oh my, that looks fabulous! Nutella is one of my favorite foods ever, I never would have thought to put it in a calzone - brilliant!
sbasker at 8:38PM on 07/06/08
Holy crap, that looks tooth-achingly tasty.
Jitterro at 7:50PM on 07/08/08
i will pay someone enormously to figure out way to deliver one still piping hot to Seoul
machellebelle at 9:00AM on 07/09/08
Could this be New York's third-best dessert (behind Fleur de Sel's caramelized granny smith apple crepe and various warm valrhona chocolate cakes, most notably @ JoJo and the...sadly...now defunct Mark)? Well, we took a group of six on a mission to answer this question. One member of our party, for whom English is a second language simply declared "this is ridiculous!!" For her, 'ridiculous' is akin to 'bad' of the 70s. She recalled eating Nutella out of a jar with a spoon all during high school. This, she declared, would retain similar memories. All agreed, ricotta and Nutella in a calzone shell was Nobel Prize-worthy genius. Toby's is a keeper: the pizzas, while not perfect, were fine. Dips and small plates were like the pixillations on an Impressionist canvas. The beer selection will please all and the dessert calzone......
famdoc at 9:46AM on 09/13/08