Thursday 24 Jul
 
 
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OKG Newsletter


Topic: elwelleats

Don’t be crabby

Excellent service and authentic food await you in this Creole hideaway.


Food and Drink Features

Greg Elwell
Crabtown
303 E. Sheridan
funfresh.com
232-7227

What’s good: Crawfish étouffée and shrimp Creole are about as authentic as you’ll get around here.
What’s not so good: The goofy decorations.
Tips: Be sure to ask for the Crabtown Trash when your waitress first comes by, as it sometimes sells out.
 
Wednesday, April 25, 2012

Hoagie heaven

Hobby’s may not have invented the sandwich concept, but it has taken meat and bread to a whole new level.


Restaurant Reviews

Greg Elwell
 Hobby's Hoagie

325 N. Walker

hobbyshoagies.com

605-3131


What works: The cheesesteak and Special Italian are shining paragons of sandwich-hood.

What needs work: Ambiance, maybe? It’s pretty bare bones in there.

Tips: Lean forward. The bread can’t hold those wonderful sandwich juices at an angle, so physics and your dry cleaner dictate you keep it over the table.

 
Wednesday, May 2, 2012

Yes, you ’can

Caribbean and American cuisine combine to put spice in your life at Carican Flavors.


Restaurant Reviews

Greg Elwell
Carican Flavors
2701 N. Martin Luther King
caricanflavors.com
424-0456

What works: Oxtail, oxtail, dear lord the oxtail.
What needs work: A little more heat on the red snapper, but that's about it.
Tips: Ask about the Jamaican empanadas.
 
Wednesday, May 30, 2012

The hole shebang

Everyone loves a good donut.


Food and Drink Features

Greg Elwell
What a conundrum you present, donuts. First of all, should you be spelled “doughnuts”? Nobody is quite sure.
 
Wednesday, June 6, 2012

Slice of variety

Feeling a little bored with your current pizza relationship? Spice up your pies with these local alternatives.


Food and Drink Features

Greg Elwell
They say pizza is like sex: Even when it’s bad, it’s pretty good. But nobody goes out on the town looking for mediocrity. We want the best. We want to be excited and enchanted. Sure, we all enjoy pepperoni now and again, but let’s get kinky and try something different, shall we?
 
Wednesday, July 11, 2012
 
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