Guy Fieri

"Don Antonio promises that his restaurant of the same name serves up the best Neapolitan pizza in New York, and he doesn’t disappoint. Try the margherita with cooked Italian ham or calzone with mushrooms."

Melissa Clark

"A pizza-calzone hybrid. Based on an elaborate dish I sampled at Don Antonio by Starita, a Midtown pizzeria, it has basil-perfumed ricotta and Parmesan in the center, and tomato sauce and melted mozzarella on top. It’s the best of both worlds, and an unexpected thing to do with a ball of pizza dough."

Chris Crowley

"Best of all is the Night and Day, which doubles down on the ricotta, mozzarella, and ham inside — with a topping of tomato sauce, fresh mozzarella, Pecorino Romano, basil, and olive oil. The sauce and cheese cook slightly and the basil blisters, so it’s almost like you’re getting a little bit of pizza with your calzone."

John Sconzo

"I loved all the pizzas, but it was this calzone that truly stole my heart here."

Gena Wolfson

"The calzone defy any preconceived nothing of the stuffed Italian staple. It’s crunchy, wider filled with multiple types of cheese and veggies. My favorite dish of the night. Crispy crust filled with creamy ricotta and Rapini, essentially another version of broccoli rabe, giving that tart crunch."

Jeanette Settembre

"At Don Antonio by Starita, a Neapolitan-style pizzeria in Hell’s Kitchen, calzones are upgraded with artisanal touches. Instead of classic components like meat, cheese and tomato sauce, the Calzone Fritto ($17) is filled with escarole, Gaeta olives and pine nuts and deep-fried to a golden crisp. It’s a hit among vegetarians and meat-eaters alike."