Real Panini at Salumè; Olio’s Pizza-Calzone Hybrid

Salumè Photo: Roxanne Behr/New York Magazine

In the magazine this week, Rob Patronite and Robin Raisfeld award three stars to the hyperauthentic panini — served on lightly toasted rolls, not squish-grilled flatbreads — at Salumè, where owner Michele Colombo just might be “the sandwich equivalent of the Soup Nazi.” At Olio Pizza e Più, try the mezzaluna, a half-pizza, half-calzone hybrid similar to the one on offer at Peppino’s in Brooklyn.

In openings, Bayside gets a newcomer in the form of Valentino’s on the Green, a restored mansion named for onetime occupant Rudolph Valentino. (Fiorello La Guardia also hung his hat there.) Pegu Club celebrates its birthday with a special menu of all-star cocktails. And cantaloupe is in season — put it to its best use in a minty sorbet from Maialino pastry chef Jennifer Shelbo.