The hybrid of a stromboli and calzone, a STRoLL is a thin sheet of bread dough rolled around any of a number of fillings and baked until the crust gets crispy.
Heidi Knapp Rinella
Former Food, Restaurant Critic
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Christie Brinkley, in town for her run in “Chicago” at the Venetian Theatre, paid a visit to the Grand Canal Shoppes’ still-under-construction Smith Wollensky on Monday for a ceremonial first toast at the bar.
In Southern Nevada where, a couple of times a year, people gather to dine on lutefisk, more accessible food from Scandanavia has been much more difficult to find.
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