Woodfire Grill chef Tyler Williams on where to (sort of) find the best calzone in Atlanta: "Calzones…well, I make a nettle, chanterelle ragout, and raw milk ricotta one that is bangin. Dip that in a charred ramp romesco. We can make fantastic pizzas and calzones here at Woodfire Grill in the wood oven. I have someone's dough recipe, and I'll get some oak in to add to my hickory, which boosts my oven temp. I don't sell it, but staff meals here are the best meal in town. Lamb Keema calzones with spinach and sumac yogurt is a close second." [EaterWire]
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