Frank’s Pizza House

Toronto Italian Restaurant & Pizzeria

Where chef Matt Basile eats Calzones…

Chef Matt Basile shows off the cheesy interior of a Baked Calzone

Check out this article by Tiffany Leigh in Toronto Life magazine that details Chef Matt Basile’s favourite restaurants along St. Clair West:

You Gotta Eat Here’s John Catucci and I were chatting about our favourite calzones in the city and he recommended Frank’s—I’ve been hooked ever since, says Basile. Chef-owner Giorgio Taverniti and his family first opened Frank’s Pizza House at Dufferin and Rogers in 1992, then moved to its current location 1997. The Taverniti family has been in the restaurant business since 1965 with Giorgio being the fourth-generation owner. Pizzas and calzones are made from scratch using a 20-year-old starter, and they’re all baked to order. Taverniti says in the warmer months Frank’s is an especially popular spot for couples and families to enjoy their pizzas and calzones in front of the restaurant’s open terrace with a refreshing pint.


Catucci thinks I’m crazy for wanting the baked version over the fried, says Basile. He says to me, You’re a southern Italian boy and you want something baked? While Basile loves fried food, there’s something about the baked version of this calzone that he prefers. You get such a beautiful crust with a slight chew to it. And this cooking technique ensures that the temperature of the ingredients is evenly distributed. This dish also reminds him of his childhood. Every weekend, we’d have movie nights at home, complete with personalized calzones.

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