Tuesday 22 Jul
 
 

Food briefs: You’re toast, er, pretzel

There’s a new food truck on the scene.
07/22/2014 | Comments 0

Vietnamese comfort food

I’ve always had a love affair with the refreshing, healthy cuisine of Vietnam. I love the fragrances, the fresh herbs, cilantro, basil, mint and other Asian herbs: perilla, Vietnamese coriander and sawtooth cilantro. And I love the contrast and balance in almost every dish: spicy vs. cool, salty vs. sweet and steamed vs. crispy.
07/16/2014 | Comments 0

Hill tops

Northwest Classen High School has produced an impressive list of alumni over the years, including current Sonic president and CEO Cliff Hudson, former Oklahoma City Mayor Ron Norick, and Sen. Elizabeth Warren. Bill Hill, a 1969 alumnus, left Oklahoma after graduating from the University of Oklahoma and has been instrumental in the development of some of California’s super premium vineyards and wines.
07/17/2014 | Comments 0

New kids on the block

There are a wealth of new local eateries cropping up in the metro and even more coming. If they’re not on your radar, they should be. From the comfy atmosphere at The Barrel on Western Avenue to the laid-back vibe at the Plaza District’s coffee shop, you might find a new regular hangout.

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

07/16/2014 | Comments 0

OKG Eat

Ah, the perils of working with special dietary needs. It can make dining out a pain. Luckily, with restaurateurs becoming more savvy to their diners’ needs, there are a bevy of places in OKC to satisfy your craving for the foods you love without losing taste. All choices this week have been road-tested by gluten-sensitive foodies to guarantee satisfaction.
07/09/2014 | Comments 0

OKG eat: Know your rights

What better way to celebrate your freedom than grilling it to perfection over an open flame? We’ve combed local meat markets for the best ingredients to make traditional burgers or brisket. Feeling more adventurous? Why not go for lamb or buffalo? Whatever your heart desires, local butchers will be more than happy to help you praise hot-off-the grill freedom.
07/02/2014 | 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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