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The trio of Brendan Maciariello, Ryan Mangialardo and Daniel Porzel has made the calzone the focus of the imaginative downtown fast-casual concept Sauce on the Side. The menu lists fourteen varieties, from the pizza-like “Costanza” (pepperoni, basil, garlic, eggplant, mozzarella and ricotta) to the intriguing “Figgy Piggy” (bacon, figs, balsamic-glazed onions, mozzarella and Boursin). You can also build your own calzone from an extensive roster of meats, cheeses, fruits and vegetables. The concept is smart, the execution excellent.
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