Field Notes: Fraiche

Posted by Adam Kuban, March 28, 2006 at 6:46 PM

We're always looking for good tips to pass on to readers here at Slice. This one came in from Dan Dickinson. Anyone else with tips on calzones and/or slices and/or pies should feel free to e-mail or AIM.

DD (6:33:19 PM): I seriously had the best calzone of my life today.
DD (6:33:32 PM): Transcendent!
nycslice (6:36:46 PM): where at?
DD (6:37:09 PM): Fraiche -- 73rd and York
DD (6:37:38 PM): Fresh semolina bread, fresh mozzerella, tomato sauce, and a little basil
DD (6:37:38 PM): $5.49
DD (6:37:54 PM): The fresh mozzarella sealed it -- so much better than shredded
nycslice (6:38:01 PM): baked? deep-fried?
DD (6:38:16 PM): Put in a brick oven for a few minutes
DD (6:38:34 PM): (Not a full blown brick oven, I think it was gas+brick, but still)
nycslice (6:39:23 PM): ah. so it was probably baked and then got the reheat
DD (6:39:52 PM): Yeah, they did look once-baked
DD (6:40:09 PM): They had a lot of varieties, too - a ham + olive, a bacon + chicken, some others
nycslice (6:44:20 PM): nice. once baked, twice shy
nycslice (6:44:37 PM): i will inform the Slice constituency
DD (6:44:57 PM): Ha, let me do a full blown review first
nycslice (6:45:59 PM): No! I need stuff to post. And this is easy. Slapping up an AIM. You can do a review, sure. But if I post this first, then you will feel THE PRESSURE.
nycslice (6:46:12 PM): and you will DELIVER
DD (6:46:21 PM): I see what you did there.
nycslice (6:46:22 PM): ;-)
DD (6:46:31 PM): That was pretty CHEESY
nycslice (6:46:41 PM): c'est moi

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