Sunday 20 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

Egg-static

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 · 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.
  • 1
  • 2
  • 3
  • 4
  • 5
 
 

 

 
 
 
Close
Close
Close