From Our Editors
Zonies puts a contemporary twist on calzones, mingling unconventional ingredients such as pineapple, steak, and macaroni with everything from cheese and mushrooms to sauerkraut and baked beans. It began in 2006 with one store, one dream, and roughly 30 Zonie varieties. But in three short years, the edible empire expanded, with locations sprouting up across the state faster than weeds filmed on a time-lapse camera. Now the eatery folds and bakes more than 50 palatable permutations, including signature creations such as the chili dog and the baked potato, as well as dessert Zonies bursting with apple-pie filling or cheesecake.