Saturday 19 Apr

Permanent parking, mobile food

A plan to create a permanent food truck park in Midtown passed the Downtown Design Review Committee (DDRC) on April 17. The creator, Hunter Wheat, based it on other permanent food parks around the country, including places like New York, the Dallas/Ft. Worth-area and Austin, Texas.
04/18/2014 | Comments 0

Smooth pop

Ah, springtime in Oklahoma and the joy of eating food from a street vendor. Just in time for the warm weather, two new mobile concepts want you to chill out.
04/16/2014 | Comments 0


No single holiday has done more to ruin the reputation of eggs than Easter.
04/16/2014 | Comments 0

OKG7 eat: Fresh off the farm

There was a time not too terribly long ago in Oklahoma City when there was a chain on every corner and the closest you could get to local was to make a trip to your farmers market and make the food yourself. We always celebrate all things local, and luckily, it’s getting easier for OKC restaurants to incorporate locally grown, all- natural ingredients into what they offer.

— By Devon Green

photos by Mark Hancock and Shannon Cornman

04/16/2014 | Comments 0

OKG7 eat: Soccer pub crawl

Football season is finally here! We call it soccer, but that doesn’t have to stop you from indulging in two favorite European traditions: walking and pub crawling. Since the Energy FC games will be alcohol-free, we’ve created a list of pubs and taverns within walking distance from Clement E. Pribil Stadium at Bishop McGuinness Catholic High School.

— by Devon Green 

photos by Mark Hancock and Shannon Cornman

04/09/2014 | Comments 0

OGK7 eat: Dollars to doughnuts

While the idea of fried dough may or may not be American in origin, the traditional ring-shaped confection that we know and love does originate here. According to The Smithsonian, doughnuts were created by an enterprising New England sailor’s mother who wanted a way to store and transport pastry. Regardless of its origin, the doughnut is a modern favorite.

— by Devon Green, photos by Mark Hancock and Shannon Cornman 

04/02/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · Silly over Philly
Restaurant Reviews

Silly over Philly

Steady clientele fill the unassuming neighborhood Hobby’s Hoagies for Philly cheesesteaks and pizza packed with flavor.

Carol Smaglinski October 19th, 2011

Customers, with real respect, stand in front of the open kitchen in Hobby’s Hoagies in Edmond. They watch the juggling act going on before them as the crew pumps out pizza, Reubens, hoagies and justifiably famous Philadelphia cheesesteaks. They even make their own bread.

The aim here is to snatch up one of those authentic Philadelphia cheesesteaks. In addition, a pizza expert was brought in from Brooklyn and taught the crew how to produce remarkable New York-style pizza.

Co-owned now by Kim Nixon and her father, George Hobson, it was his idea to start the business in 1991 and fueled it to succeed, all because he missed the food he was used to eating while living in Wilmington, Del.

I’ve been a customer for many years, simply because of its consistency. At Hobby’s, a patron never gets taken on a restaurant rollercoaster ride at the restaurant, which now features Boar’s Head meat.

right, Hobby’s Hoagies is family owned and operated since 1991. from left Shelby Jones, George Hobson and Robert Ellzey

Its showstopper pizza is terrific— not too thin, not too thick — with a full range of toppings that go from pepperoni to black olives, mushrooms, onions.

Assisted by Robert Ellvey, my friend and I chose the toppings listed above for its authentic N.Y. thin-crust pizza and ordered two sandwiches, too. The basic large pizza ($9.99, plus an $1 each for extra toppings) was splendid, and we dug in with glee. Free toppings include Parmesan, garlic and oregano.

Other toppings available include sausage, Canadian bacon, hamburger, pineapple, green peppers and crushed cherry peppers. Next up was the zesty Philadelphia cheesesteak done with chopped rib-eye on a freshly made Italian roll. We nibbled on every last bite of this culinary magic. I came back for a blockbuster Reuben ($6.69) on a caraway seed-studded rye bread the next day and found it moist and juicy.

There’s lots more on the menu to please those who are seeking other cuisine, including spaghetti ($6.29) and a meatball sandwich ($5.49), soup ($3.69 a bowl) and loose-meat hamburger subs ($7.19).

At Hobby’s, the thrust is to expose the people in Oklahoma to the food from “Back East.” The  owners offer a nice selection of cheese from Boar’s Head, along with the well-respected Boar’s Head meat that can be purchased by the pound. The Hoagie peppers, called crushed, diced red peppers, are available in jars, too.

We were impressed with its 13 assorted flavors of homemade Italian water ice ($1.25, small; $2.25 medium; $3.25 large) made on the East Coast. The dessert is simple: a mixture of frozen sugar and water, plus flavoring. Italian water ice was like eating snow, but what got us giggling — and then exploding into a full-throttle, throwing-your-headback-and-howling mode — were our neon-colored tongues. No kidding.

After scooping up the blueberry version, my friend’s tongue turned a dazzling blue. Standing on a street corner, he could have stopped traffic by simply sticking out his tongue.

My green-apple ice left me with a grass-green line right down the middle of my tongue. We then asked Nick Walker, who was working behind the counter, to catch a photo of us so my friend could get a chuckle out of his 7-year-old daughter.

Fulfill all your sweet senses with other East Coast desserts, such as Oreo Cookie Dreams, Strawberry Swirl Cake, Lemon Bars and also 7-Layer bars.

By the way, Hobson hatched some ambitious plans and now has a sister restaurant in downtown OKC, at 325 N. Walker Ave.

“We save you the plane fare,” said Hobson.

Oklahoma Gazette’s restaurant review policy is to highlight the positive aspects and include constructive criticism regarding food, ambience or service when appropriate.

  • Currently 3.5/5 Stars.
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