Monday 14 Jul
 
 

Top of the city

With Josh Valentine running the kitchen at The George, the anticipated opening of the restaurant atop Founders Tower has been worth the wait.
07/09/2014 | Comments 0

Going dark

Local brewers are expanding production, purchasing equipment and facilities and releasing new brews as Oklahoma’s craft beer industry continues to expand. Oklahoma City-based Black Mesa Brewing Company, fresh off its gold medal at the World Beer Festival, released a new beer, Alexander Supertramp Dopplebock, in June.
07/09/2014 | Comments 0

Experiments in spice

Jordan Winn of Dead Rooster Co. and Scotty Irani of local company In The Kitchen with Scotty want to inspire foodies to get more from barbecue.

During the Fourth of July weekend, many of us will attend or host a cookout.

There are two local options to make grilling time more satisfying for everyone.

07/02/2014 | 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

OKG Eat: The OKG staff eats, too

Culled from a list overflowing with some of the best and least-known names in the city, here are the places you’re likely to see a member of our staff. These are several top recommendations from Oklahoma Gazette staff.
06/25/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · Pretty Penny
Restaurant Reviews
 

Pretty Penny


Super submarine sandwiches, salads and soups served with Sooner sass on the side.

Doug Hill April 24th, 2013

Penny Hill Deli & Subs
1424 W. Lindsey, Norman
phdeli.com
217-8339

What worked:
In-house preparation of key ingredients makes for incredibly good food.
What needs work:
Don’t keep cookies and other desserts a secret. The eatery hides them behind the counter for special customers or something.   
The Tip:
so much better than national chain sub shops          

Cobb Salad
By: Mark Hancock

With two locations in the heart of Sooner football country, its dining room walls are covered with pigskin programs dating back to when the University of Oklahoma had a bedlam rivalry with a school called Oklahoma Agricultural and Mechanical College. There are old photos, pennants, ticket stubs and memorabilia all related to Sooner gridiron greatness.

Subsequently, it may also be the only eatery in America with a website tab title, “texass Sucks,” that denigrates an entire state.

The football fanaticism, however, doesn’t extend to the menu. There is no Brian Bosworth bratwurst or Barry Switzer Swiss and turkey.

What it does have are dozens of choices among subs, grilled sandwiches, premium tube steaks, salads, baked potatoes and soups. It’s good food no matter what your university allegiance is.

Penny Hill is a family-run operation. The Graham clan strides the lengths necessary to set them apart from corporate stores. Bread is baked fresh daily at both the W. Lindsey deli and its sister location at 125 Hal Muldrow Drive.

Cherry pepper and muffuletta relishes and salad dressings are concocted in the kitchen. All soups are made in-house. Even croutons for salads are baked from scratch.

Ayram and Gerritt Graham
By: Mark Hancock
Sandwiches are well-constructed with generous fillings deftly tucked into delicious bread. The grilled Cubano sandwich ($7.95) piles house-smoked ham, pork, Swiss cheese and thin-sliced kosher dill pickles.

Corned beef is brine-cured on the premises for a monster Reuben called the Reubenator ($11.80). It’s a formidable half-pound of meat and way too much cheese with Thousand Island dressing on marble rye. Put me in, coach, and next time I’ll go for it.

Other selections also tend toward the spectacular. Three Dog Night ($4.75) pulls together a trio of Schwab’s inadequately (regular) sized wieners — along with cheese, chili, onion and mustard — then grills it in a flour tortilla.

The menu, completely filling both sides of a legal-size sheet, is a challenge to get through.

Frito chili pie supreme ($7.06) gets a big, greasy double thumbs-up for its unusual goodness and scoop of guacamole on top. Salads follow the bigger-is-better philosophy, with most including meat of one kind or another and all tipping in at just under $10. The garden salad ($4.52) is the lone vegan version among them.

Small touches such as the nicely crafted and perfectly piquant muffuletta relish on the New Orleans sub ($8.64) make a massive taste difference.

If you’ve ever suffered through a sloppily slung-together sub at one of those indifferent joints on the interstate, Penny Hill is your remedy.

 
  • Currently 3.5/5 Stars.
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