I posted some quick pictures on the DowntownLive! website:
http://downtownlive.org/details.php?id=276
The food was overall pretty good although I'm not sure why they put sliced chicken on a grilled chicken sandwich. I spent half my meal trying to figure out how to keep the filling in my sandwich. Also, my bacon was a bit.. sharp. Price is roughly inline with what you expect from Nelson's other restaurants. I would go back, but not every week or anything.
Oh, and the Bocce Ball is outside, not inside.
Went for lunch today. Having never been to 1974, it was a lot bigger than I was expecting. Great atmosphere. Are there any plans for live music? I sat near the bar, not further in the back so I didn't see if there was a stage, but it seems big enough that with only a little re-arranging, it could host some small bands. Would love to see some singer/songwriter acoustic shows in a place like that. Also, I did love the big windows facing Elgin. Really opens it up. It was smart to open up before St. Patty's day. It will bring great visibility to the place.
The food was pretty good. I didn't ask for mayo on my club. Guess I'm used to it being standard, but that was my own fault. I think that would've made my sandwich much better. It was a little pricey, but about what I expected. My club and my wife's grilled cheese came to just shy of $20 with ~18% tip.
Yeah, no mayo on my "Richard" either.
(That's what she said)
It is too expensive for lunch and a sandwich. Maybe I am not the target audience but I would much rather go to McNellie's and get Salmon or a Shepard's pie with a water than a $9.50 sandwich and a soft drink. $12.48 with tax and $2 for tip its $14.48 for lunch. $8.50 is the lower cost tier of sandwiches. I can go to say, Joe Momma's get Momma's bread as an appetizer for me and my table, a slice, a soft drink and spend that much. Or I could just go to Joe Momma's twice with a slice and a soft drink at lunch.
Sandwich was good though and might bring a different crowd downtown. I guess that was the goal.
I am not the type of person that is ever in the mood for a $10 sandwich.
A good deli sandwich is was needed in Tulsa. My craving for a place that can pile a heaping amount of Pastrami AND Corn Beef and make a sandwich comparable to something I can get in NYC has been realized.
I visited Dilly's today for lunch and my desire for the above was even an item I could order on the menu. The items are named after people who work at Elliot's (owner) establisments and/or friends. The fact that Biz has the Tuna Salad sandwich named after her is pretty ballsy. I can't help but think that she insisted being associated with that sandwich.
The atmosphere is fantastic. Shelving with oddities, open spaces, small tables, huge tables which allow you to see all of area. Great for people watching.
The service was great. Our server was Kaycee whom I had known when she worked at The Pie Hole. When our drinks were low, we didn't need to wait on Kaycee to fill them, someone was there to do it whether their station or not. The manager came around to see if everything was okay. She was very friendly who answered my questions and had a pleasing demeanor about her.
The sandwich I ordered was fantastic. The meats were not dry at all, and the flavor was very delicious. My side was tomatoes and cucumbers. They had a hint of sweetness to them, which was perfect. The best sandwich I have had in Tulsa.
The best part about the menu? The section called the Big Boy which allows you to order a ONE POUND Corned Beef or Pastrami sandwich. Sure the sandwich costs $19.95 but I can assure you that I will order one on my next visit based on the taste of the sandwich I had today. YUMMY.
They are open MON - THURS 11am - 10pm FRI-SAT 11am - Midnight.
They are open on Sundays and have a brunch menu which is where I will be this Sunday.
If the food and service remain consistent this place will pull people day and night. I highly recommend Dilly's. I can't wait to go back.
Mr. Burns
Quote from: Trogdor on March 13, 2009, 01:13:45 PM
It is too expensive for lunch and a sandwich. Maybe I am not the target audience but I would much rather go to McNellie's and get Salmon or a Shepard's pie with a water than a $9.50 sandwich and a soft drink. $12.48 with tax and $2 for tip its $14.48 for lunch. $8.50 is the lower cost tier of sandwiches. I can go to say, Joe Momma's get Momma's bread as an appetizer for me and my table, a slice, a soft drink and spend that much. Or I could just go to Joe Momma's twice with a slice and a soft drink at lunch.
Sandwich was good though and might bring a different crowd downtown. I guess that was the goal.
I am not the type of person that is ever in the mood for a $10 sandwich.
I wondered about the price of the sandwich and how it would affect the lunch crowd. I think if they were to offer a half sandwich meal deal it would be a great idea price wise. The half sandwich would still be a filling lunch worthy of a trip.
I loved the place and wrote a review on TulsaNow in the review section.
Mr. Burns
Quote from: mrburns918 on March 13, 2009, 01:46:11 PM
I wondered about the price of the sandwich and how it would affect the lunch crowd. I think if they were to offer a half sandwich meal deal it would be a great idea price wise. The half sandwich would still be a filling lunch worthy of a trip.
I loved the place and wrote a review on TulsaNow in the review section.
Mr. Burns
Half of what I got MIGHT get it done with enough of a side. If I just ate half the sandwich I got though, there is no way (portabello mushroom sandwich).
Glad to know that so many of you made it in at lunch today. A lot the pricing is driven by our effort to use Farrell bread - which is a local organic bakery. Also, when it comes to the turkey, chicken, ham, and roast beef, we are using all natural meats as well. I think we're hoping that there is a value added in using a higher level of ingredients, especially local ones. The alternative would be to use more standard breads and meats that have a fair amount of preservatives and chemicals, but would allow us to charge less. I'll stay tuned to this thread and see what people are thinking, however I will get to work on some half sandwiches - also, dually noted on the sliced chicken and no mayo on the club. So long as the space works for people I think we can figure out the menu... we're only 4 hours in.
-Elliot
I will be by in ten minutes...
Ate there for dinner tonight with my parents and we were impressed. I had the Woz (roast beef and swiss cheese on a hoagie bun) which was very good, I love a hot sandwich that wasn't warmed by running it through a broiler but heating on a griddle; makes for a better sandwich I think. My dad had the Vincent Carbone (same as the Woz plus peppers and onions) which he also said was outstanding. He had their Thai peanut slaw as his side and said it was a bit hot for his taste but overall a strong and unique side item. My mother had a Connie (grilled cheese w/ I think two cheeses) she said it was the best grilled cheese she has had in Tulsa, she is our resident grilled cheese connoisseur :D. I think the prices are well within reason given the quality of the food.
Overall I really liked the place, very good especially for the first night. Our waiter Matt was very attentive and answered all our questions also the general manager Drew was very helpful and open for suggestions. I like the general layout of the place it has a very open and warm vibe and the colors and textures work well together. I'm just glad downtown is growing and growing "organically" and I am thankful we have people who have a vision for downtown. Tulsa is a better place because of people like Elliot Nelson. We will be back, two thumbs up.
Gotta ask since people are have had the hoagie bun, what is it like? Is it really a hoagie bun or is it standard midwestern white bread int he shape of a hoagie bun? Did it have bit, IE did you have to chew the bread, or did it just melt (white bread)?
Really not trying to sound like an donkey, but most places around here just don't "get" bread. I would gladly come in if the bread is right.
Quote from: godboko71 on March 13, 2009, 11:03:51 PM
Gotta ask since people are have had the hoagie bun, what is it like? Is it really a hoagie bun or is it standard midwestern white bread int he shape of a hoagie bun? Did it have bit, IE did you have to chew the bread, or did it just melt (white bread)?
Really not trying to sound like an donkey, but most places around here just don't "get" bread. I would gladly come in if the bread is right.
I don't think anybody here is expert enough to determine if the bread served in any restaurant is to your liking. I say, go there, try it, if you don't like it, make suggestions or don't go back.
I went there today for a sandwich to go. Had a guy named Josh wait on me.
Ordered the "Dragoo" (pastrami, swiss and mustard on rye). It was excellent. The bread was lightly toasted and the meat piled two inches high. I also had the Thai Peanut Slaw as a side. It was very unique, a little crunchy and very spicy. I will order it again when I can enjoy a Marshall beer on tap.
I was surprised that they had a full liquor bar open on the first day. They had six beers on tap as well.
I liked it. The sandwich and side came to $10.30 with tax. That is more than I can spend each day for lunch, but not so much that I wouldn't go back just for the pastrami. The half sandwich and soup was only $8
The "Dan" is what I will order next time...turkey, ham, mortadella, salami and provolone served with Italian viniagrette on a hoagie bun for $9.50.
We went last night.
Randy had the Mondy -- grilled chicken, peanut butter, sprouts...don't know what else -- he loved it. Had the Thai Peanut Slaw with it.
I had the Molly's Rueb (was it Molly? Not sure now). A classic Reuben. It was awesome. The meat piled high, the bread a marble rye and the dressing, Russian as it should be. I could only eat half of it.
They need to do something to look more "open" at night. The windows are dark and it's hard to tell that it is, indeed, open. Also, I felt like the menu was difficult to read. The background too dark - not enough contrast with the type.
Enjoyed the atmosphere, checked out the Bocce area...looking forward to that. We'll definitely go back. In fact, have plans for lunch there this week.
Quote from: TulsaMINI on March 15, 2009, 09:20:48 AM
Also, I felt like the menu was difficult to read. The background too dark - not enough contrast with the type.
We pointed that out to our waitress. We didn't have an overhead light so you had to turn it a certain way to read it.
Tried it yesterday for breakfast. Pretty good. We had biscuits and gravy and something with eggs, bacon, and toast. The breakfast menu could add some more for the really hungry, but still, it was pretty good and we'll go back. I like what they've done with that space. It seems more comfortable.
I liked it. Service is quick and friendly, nice open floor plan, food is tasty, portions are huge. Personally I could split a sandwich with an extra side. My only complaint was the olive tapenada which was incredibly salty and which I think had anchovies in it. Olives are already salty, anchovies are salty and if they added sodium it was salty. Everything else was great especially the Thai slaw.
Quote from: Gold on March 16, 2009, 10:16:51 AM
Tried it yesterday for breakfast. Pretty good. We had biscuits and gravy and something with eggs, bacon, and toast. The breakfast menu could add some more for the really hungry, but still, it was pretty good and we'll go back. I like what they've done with that space. It seems more comfortable.
Is there a website? I forgot they had breakfast and would like to see what else they have.
It was pretty standard stuff for breakfast; eggs, sausage, buiscuits. Therir menu says they use a lot of local and fresh ingredients. Looked like they were making Bloody Marys yesterday.
Quote from: Gold on March 16, 2009, 12:49:37 PM
It was pretty standard stuff for breakfast; eggs, sausage, buiscuits. Therir menu says they use a lot of local and fresh ingredients. Looked like they were making Bloody Marys yesterday.
My girlfriend and I had Bloody Mary's Sunday morning and they were really good.
Visited the Dilly Deli with my wife 3/16 for dinner after Guinness Pint Night at McNellie's. One note, I am not a food critic, restaurant reviewer, or involved in the ownership/operation of the Dilly Deli. That being said, I do feel like sharing my excellent experience.
We were promptly greeted upon arrival around 6pm and seated in an area towards the back of the deli. The dining area is spacious and has strong amounts of sun from the west in the evening. This makes a natural feeling environment. Being warm natured I opted for shaded area of the back of the deli. The beer list is nice as you would expect, and at least four beers were available on tap. I choose McNellie's Pub Ale from Marshall Brewing Co. It arrived at the table soon after ordering and I anticipated it's mild carbonation and well balanced malt and bitter flavor to be an excellent accompaniment for deli food. The menu has varied selections for the sandwich enthusiast.We had been previously advised to look for the "Mondy," a chicken sandwhich with a Thai influence and peanut sauce. However, the wife and I were both in the mood for more traditional deli-fare hoping to determine if New York Style may have finally made it to Tulsa. I ordered Margie's Rueb and my wife a ham and swiss. First we sampled the French Onion Soup. The soup arrived at the proper temp in a white crock with a nice crouton and topped with a modest amount of swiss cheese. Perfectly executed in my opinion, all of the rich flavor of the onion broth combined with the sweetness of the onion combined with the an amazing piece of bread from Farrell Family Organic Bread. The classic flavors of the soup are here but the star is perfectly toasted rye bread crouton. The texture when properly toasted holds up in the soup and when swiss is applied with a lighter hand the diner can get a perfect bite of all ingredients without fighting the crock. This town has some fine examples of onion soup, but I have never seen the crouton executed a perfectly as this night at the Dilly Deli. Our server, Josh, brought our sandwiches shortly after the arrival of our soup. A small fault I will chalk up to being one of only two tables in the deli and opening week bugs. Nonetheless, the sandwiches stayed warm while we waited and this allowed one of my favorite rueben experiments to be slightly prolonged. You see I passionately seek out corned beef and pastrami and the inclusion in sandwiches. And more often than not the bread on the sandwich is a bit of an afterthought. However, as previously mention the fine folks at Farrell Family Organic Bread are once again at work here providing an artisanal marbled rye that held up the corned beef, sauerkraut, and Russian dressing on the sandwich even when asked to wait a few minutes before eating. This sandwich is a knockout, generous portions of corned beef, slightly spicy bread with the character and tooth to hold up to the ingredients and maintain it's structure. The corned beef itself was sliced very thin and tender and applied in an ample portion at approximately one inch of meat. It would crumble in the fingers under light pressure and wielded excellent moisture. Our server provided the info about the bread, and when asked he went to the kitchen to verify the meat source. He returned promptly to report that the meat is certified organic and provided by a large scale meat producer. So it's not fresh out the family secret brine and braised to perfection in the kitchen. It was damn good. Sauerkraut, russian dressing, and swiss were all applied with a light hand helping to keep the integrity of the sandwich and provide a condiment style compliment to the meat. It should be noted that even the second half of the sandwich remained intact with no soggy bread or escaped fixings. I value this execution highly as this is where most ruebens fail. As my side I chose potato salad. This was executed in a typical deli style. Large chunks of new potato dressed with mayo and mustard, chives and green onion. This was well seasoned and had a good balance between mustard and mayo flavor. The mustard does not play a color only role here. It is fully noticeable to the palate. I highly recommend Margie's Rueb.
My wife enjoyed her hot ham and swiss on white with tomato. Again the star of the sandwich was the bread maintaining its structure throughout the meal and offering that artisanal flavor and tooth. The sandwich came without any condiment or the offer for a condiment. I believe that my wife would have preferred some mayo. I tried the sandwich and it was not dry as the tomato and meat both gave nice moisture. The ham was again organic. The color was of natural ham, not the pink pressed stuff from the box marts and had nice pleasing flavor. Overall she was satisfied. Her side was tabouli, which had a tremendouly fresh appearance from parsley that had not wilted or been in tabouli that was a few days old. The freshness was enhanced by a good amount of green bell pepper. Each sandwich was $9.50 with one side and the French Onion Soup $4.00. Out the doors to the east of the Dilly Deli is a nice outside seating area offering some picnic tables for dining and a bocce ball court. I am a huge fan of al fresco dining and will treat this area as a bier garten during the pleasant days of spring and summer in Tulsa.
Overall my wife and I had a very satisfying dining experience and would highly recommend the Dilly Deli. Service was excellent, prompt without being intrusive. One other note to mention is that we noticed a young family of four in the deli. Both children were under 6 yrs old. Games were available for the children and a kid friendly menu offered a hearty hot dog that made we jealous as it walked by for service. A gooey looking grilled cheese also looked promising. These both came to the table very shortly after being ordered. I am proud of what is happening in this area of Downtown Tulsa and encouraged to see that success is breading success for local entrepreneurs. Keep up the good work Tulsa!
Visited the Dilly Deli with my wife 3/16 for dinner after Guinness Pint Night at McNellie's. One note, I am not a food critic, restaurant reviewer, or involved in the ownership/operation of the Dilly Deli. That being said, I do feel like sharing my excellent experience.
We were promptly greeted upon arrival around 6pm and seated in an area towards the back of the deli. The dining area is spacious and has strong amounts of sun from the west in the evening. This makes a natural feeling environment. Being warm natured I opted for shaded area of the back of the deli. The beer list is nice as you would expect, and at least four beers were available on tap. I choose McNellie's Pub Ale from Marshall Brewing Co. It arrived at the table soon after ordering and I anticipated it's mild carbonation and well balanced malt and bitter flavor to be an excellent accompaniment for deli food. The menu has varied selections for the sandwich enthusiast.We had been previously advised to look for the "Mondy," a chicken sandwhich with a Thai influence and peanut sauce. However, the wife and I were both in the mood for more traditional deli-fare hoping to determine if New York Style may have finally made it to Tulsa. I ordered Margie's Rueb and my wife a ham and swiss. First we sampled the French Onion Soup. The soup arrived at the proper temp in a white crock with a nice crouton and topped with a modest amount of swiss cheese. Perfectly executed in my opinion, all of the rich flavor of the onion broth combined with the sweetness of the onion combined with the an amazing piece of bread from Farrell Family Organic Bread. The classic flavors of the soup are here but the star is perfectly toasted rye bread crouton. The texture when properly toasted holds up in the soup and when swiss is applied with a lighter hand the diner can get a perfect bite of all ingredients without fighting the crock. This town has some fine examples of onion soup, but I have never seen the crouton executed a perfectly as this night at the Dilly Deli. Our server, Josh, brought our sandwiches shortly after the arrival of our soup. A small fault I will chalk up to being one of only two tables in the deli and opening week bugs. Nonetheless, the sandwiches stayed warm while we waited and this allowed one of my favorite rueben experiments to be slightly prolonged. You see I passionately seek out corned beef and pastrami and the inclusion in sandwiches. And more often than not the bread on the sandwich is a bit of an afterthought. However, as previously mention the fine folks at Farrell Family Organic Bread are once again at work here providing an artisanal marbled rye that held up the corned beef, sauerkraut, and Russian dressing on the sandwich even when asked to wait a few minutes before eating. This sandwich is a knockout, generous portions of corned beef, slightly spicy bread with the character and tooth to hold up to the ingredients and maintain it's structure. The corned beef itself was sliced very thin and tender and applied in an ample portion at approximately one inch of meat. It would crumble in the fingers under light pressure and wielded excellent moisture. Our server provided the info about the bread, and when asked he went to the kitchen to verify the meat source. He returned promptly to report that the meat is certified organic and provided by a large scale meat producer. So it's not fresh out the family secret brine and braised to perfection in the kitchen. It was damn good. Sauerkraut, russian dressing, and swiss were all applied with a light hand helping to keep the integrity of the sandwich and provide a condiment style compliment to the meat. It should be noted that even the second half of the sandwich remained intact with no soggy bread or escaped fixings. I value this execution highly as this is where most ruebens fail. As my side I chose potato salad. This was executed in a typical deli style. Large chunks of new potato dressed with mayo and mustard, chives and green onion. This was well seasoned and had a good balance between mustard and mayo flavor. The mustard does not play a color only role here. It is fully noticeable to the palate. I highly recommend Margie's Rueb.
My wife enjoyed her hot ham and swiss on white with tomato. Again the star of the sandwich was the bread maintaining its structure throughout the meal and offering that artisanal flavor and tooth. The sandwich came without any condiment or the offer for a condiment. I believe that my wife would have preferred some mayo. I tried the sandwich and it was not dry as the tomato and meat both gave nice moisture. The ham was again organic. The color was of natural ham, not the pink pressed stuff from the box marts and had nice pleasing flavor. Overall she was satisfied. Her side was tabouli, which had a tremendouly fresh appearance from parsley that had not wilted or been in tabouli that was a few days old. The freshness was enhanced by a good amount of green bell pepper. Each sandwich was $9.50 with one side and the French Onion Soup $4.00. Out the doors to the east of the Dilly Deli is a nice outside seating area offering some picnic tables for dining and a bocce ball court. I am a huge fan of al fresco dining and will treat this area as a bier garten during the pleasant days of spring and summer in Tulsa.
Overall my wife and I had a very satisfying dining experience and would highly recommend the Dilly Deli. Service was excellent, prompt without being intrusive. One other note to mention is that we noticed a young family of four in the deli. Both children were under 6 yrs old. Games were available for the children and a kid friendly menu offered a hearty hot dog that made we jealous as it walked by for service. A gooey looking grilled cheese also looked promising. These both came to the table very shortly after being ordered. I am proud of what is happening in this area of Downtown Tulsa and encouraged to see that success is breeding success for local entrepreneurs. Keep up the good work Tulsa!
Moderator, is it possible to marry these two Dilly Deli topics? There is some cross posting going on and it is confusing to have two open topics on the same topic. Thank you so much.
Quote from: joiei on March 17, 2009, 02:26:03 AM
Moderator, is it possible to marry these two Dilly Deli topics? There is some cross posting going on and it is confusing to have two open topics on the same topic. Thank you so much.
Done.
Gave me a chance to do some things not possible on the old site (splitting, merging, etc.)
Went over to check it out, very nice what's been done with the place. Food was good and lotta buzz about the place. Looks like a lot of curiosity seekers just like myself traversed over there. Like Yogi Berra it was deveju all over again, tasted a good product with the sandwiches named after various people Ella's across the street from TU where I live already has that same basic formula, who have been open for just over a year, I have been an almost daily customer of them since mid summer last year. Dilly Deli does a good job and will have a lot of downtowners as their customers..both have great quality products but I tippling my hat to Ella's for its originality and home feeling
I had dinner there this week. I enjoyed the experience, but I'm glad to read these comments because I'm worried about the place.
Basically, it boils down to price for me. I had the Dragoo and enjoyed it. It was a nice sandwich. Very tasty, in fact. But $9.50? I know it comes with a side, but still. Perhaps I'm not the target audience, but to me a sandwich is something inexpensive you eat when you can't afford a full meal or don't have much time. It's not a "meal out" so to speak.
If I take a date to Dilly Deli and we each have a sandwich and one beer, that would be $30 before tip. And we'd have had sandwiches for dinner. Maybe $30 ain't what it used to be, but for that I can typically take a date to any number of local places for an entree. Maybe it's just a mental issue (of which I have many) but going to a deli for sandwiches should be more on the cheap(er) end of the date spectrum IMO.
Based on what Eliot posted above, the ingredients (especially the bread) are driving the cost. But if that Dragoo I ordered was $7.50 instead of $9.50, I'd be at Double D for lunch or a quick dinner all the time.
Actually, here's a crazy thought -- how about splitting the sandwich from the side? Drop the sandwiches down a couple of bucks, maybe throw in a handful of chips or just serve it with a pickle. The sides would be totally a la carte, like $2-$3 each. Then if I throw $10 at lunch or a sandwich for dinner, it's because I ordered TWO things on the menu and upgraded my meal. It was my choice, that's on me. Call me nuts (you wouldn't be the first). But I'd have the option of getting out of there with just a (really tasty) $6 or $7 sandwich, which is so doable.
And btw, literally everything else about the placewas great. Great space, very good service, lots of choices on the menu, the whole thing. Make it so that people can get out of there with just a few more bucks left in their wallet (or spend that money on more beers instead of sides!) and it's a home run. Hell, a good pastrami on rye for $7 before a Drillers game, wrapped up to go? You wouldn't be able to get near the joint.
Finding the line between service, product and price has to be difficult.
Leaving my considerate side: part of living the urban lifestyle is paying the extra buck for the stuff you cannot get in suburbia. Enjoy the sandwich.
I visited recently and I have similar thoughts to what's been posted. I definitely agree with others that smaller portions for smaller prices are needed. When I get a sandwich, I don't want to have any leftover, nor do I want to spend what the Dilly Deli is charging right now.
Likes
*Great urban feeling/atmosphere in that place. The space really makes up for its shortcomings
*Great quality of most ingredients
Dislikes
*The bread. Between my wife and I we got two types of bread. Two bites in, we didn't have slices of bread anymore. Just a bunch of tiny pieces of bread, sort of like a sandwichy salad at that point. Completely disintegrated under the weight of the sandwich. Maybe this has something to do with the massive size of the sandwiches.
*I have an aversion to any type of deli with waiters. Seems like an unnecessary cost for the consumer. At a deli, you order at the counter and get a number.
Quote from: TheTed on March 29, 2009, 12:17:30 AM
Dislikes
*I have an aversion to any type of deli with waiters. Seems like an unnecessary cost for the consumer. At a deli, you order at the counter and get a number.
+1
When you eat out downtown for lunch everyday, whether you are going to have to add tip to your bill or not becomes a major consideration when choosing where to eat. If Dilly Deli were to drop the waitstaff and went to numbered ordering it would become much closer the right price point for that type of lunch, IMO. With no tip you could actually get out of there for under $10.
Wow, I am totally amazed how people are not really understanding food costs. I am not personally in the food business..but I have been around relatives and friends operations over the years..in San Franciso, New York, Wash DC and various locales in Europe...I have looked at this website with great interest..everybody has an opinion about how things should be in their mind (I am the same way). However trying to understand how folks think at times..every new start up has to find their way and figure out their price point based on type and quality of product and if they want to go organic and concentrate on a certain customer. If a restaurant decides to go for a certain type of food i.e. such as Dilly Deli then price point is going to be a lot different than a corporate thing. All this concern about the cost is reflected in what they sell..if you are really concerned about it then by all means go to a corporate. However think about the quality and quantity you are getting...So what if the food is too much..get a to go box! I am sure they have such a thingthen you have eaten 2 meals for approx 10 bucks - Not such a bad deal after all. 2 people going out for 25-30 is not so bad..I did the crazy thing of ordering a mediumj pizza with a couple sides from a chain last night during the snow storm..I threw away $27 plus a 5 dollar tip for crap food (I guess I have to do that once in while to appreciate what we have in this town for moderately priced good food). I would think their foods costs would be quite a bit higher than say a diner..organic meat products and vegetable with be far higher than a run of the mill hamburger..it's just a case of zeros.
Talking about waitstaff if a non issue for a Deli..wait staff is paid pretty bad its the tips that count..Food costs from meats, cheeses, fruit and veg, grocery items,paper products, beverages and not even talking about utilities..Be thankful that a small business does that because it actually provides employment..think about that before you think about stiffing them.
I know when I go to the grocery store I have the prices as much as anyone else..I challenge someone to go to the organic store and try to find the items DD does on the open market including the breads,dressings and whatever side you are craving and try to replicate it, oh and factor in your time, enery costs, commuting costs to make that item oh and most importantly same quality as they are putting out..That is what a restaurant owner has to do all the time on a larger scale. Most people I know who are in that business do it because they love it..Most don't have a very good profit margin..DD is probably going to be good and lucky because owner has a couple other venues right there downtown but doesn't take away from the stresses involved..
So before we slam a start up or even established venue lets all think not to do harm to them but encourage them. If there are suggestions to be made hey let the management team know in person how else they going to improve on something..these blogs are helpful..and if you don't think they don't look at these comments then you are sorely wrong..at least man up and let them know what your concerns are in a positive manner..It now different then working in an office and slamming a coworker behind their back and then backdooring them...
And no I don't know any of the folks there at DD but I do wish them the best and enjoy a new business to our community
Quote from: orion on March 29, 2009, 11:33:25 PM
Wow, I am totally amazed how people are not really understanding food costs. I am not personally in the food business..but I have been around relatives and friends operations over the years..in San Franciso, New York, Wash DC and various locales in Europe...I have looked at this website with great interest..everybody has an opinion about how things should be in their mind (I am the same way). However trying to understand how folks think at times..every new start up has to find their way and figure out their price point based on type and quality of product and if they want to go organic and concentrate on a certain customer. If a restaurant decides to go for a certain type of food i.e. such as Dilly Deli then price point is going to be a lot different than a corporate thing. All this concern about the cost is reflected in what they sell..if you are really concerned about it then by all means go to a corporate. However think about the quality and quantity you are getting...So what if the food is too much..get a to go box! I am sure they have such a thingthen you have eaten 2 meals for approx 10 bucks - Not such a bad deal after all. 2 people going out for 25-30 is not so bad..I did the crazy thing of ordering a mediumj pizza with a couple sides from a chain last night during the snow storm..I threw away $27 plus a 5 dollar tip for crap food (I guess I have to do that once in while to appreciate what we have in this town for moderately priced good food). I would think their foods costs would be quite a bit higher than say a diner..organic meat products and vegetable with be far higher than a run of the mill hamburger..it's just a case of zeros.
Talking about waitstaff if a non issue for a Deli..wait staff is paid pretty bad its the tips that count..Food costs from meats, cheeses, fruit and veg, grocery items,paper products, beverages and not even talking about utilities..Be thankful that a small business does that because it actually provides employment..think about that before you think about stiffing them.
I know when I go to the grocery store I have the prices as much as anyone else..I challenge someone to go to the organic store and try to find the items DD does on the open market including the breads,dressings and whatever side you are craving and try to replicate it, oh and factor in your time, enery costs, commuting costs to make that item oh and most importantly same quality as they are putting out..That is what a restaurant owner has to do all the time on a larger scale. Most people I know who are in that business do it because they love it..Most don't have a very good profit margin..DD is probably going to be good and lucky because owner has a couple other venues right there downtown but doesn't take away from the stresses involved..
So before we slam a start up or even established venue lets all think not to do harm to them but encourage them. If there are suggestions to be made hey let the management team know in person how else they going to improve on something..these blogs are helpful..and if you don't think they don't look at these comments then you are sorely wrong..at least man up and let them know what your concerns are in a positive manner..It now different then working in an office and slamming a coworker behind their back and then backdooring them...
And no I don't know any of the folks there at DD but I do wish them the best and enjoy a new business to our community
Some of the posters on this board seem to feel that food prices should still be at 1975 prices to fit into their price ranges. I agree that they have no idea how food costs are developed.
Quote from: orion on March 29, 2009, 11:33:25 PM
Wow, I am totally amazed how people are not really understanding food costs. You are wrong about this considering Elliot himself posted here early on on this issue and explained the higher food cost.
If a restaurant decides to go for a certain type of food i.e. such as Dilly Deli then price point is going to be a lot different than a corporate thing. All this concern about the cost is reflected in what they sell..if you are really concerned about it then by all means go to a corporate. This is nonsensical jibberish.
Talking about waitstaff if a non issue for a Deli.. This doesn't make sense. It may be a low cost issue for the company but it is a high cost issue for the customer. Wait staff equals customer must pay tip. No wait staff equals customer need pay no tip.
So before we slam a start up or even established venue lets all think not to do harm to them but encourage them. If there are suggestions to be made hey let the management team know in person how else they going to improve on something..these blogs are helpful..and if you don't think they don't look at these comments then you are sorely wrong..at least man up and let them know what your concerns are in a positive manner..It now different then working in an office and slamming a coworker behind their back and then backdooring them... I feel as though you haven't read this thread. Seems to me people are giving their honest advice, opinions, reviews, suggestions, etc... We don't need to be told to "man up". We know Elliot reads the forum because he posted here. He himself wanted the posts to continue and sounded like he genuinely wanted the advice from here. I simply don't know what your problem is since you gave zero specifics.
Quote from: orion on March 29, 2009, 11:33:25 PM
Wow, I am totally amazed how people are not really understanding food costs. I am not personally in the food business..but I have been around relatives and friends operations over the years..in San Franciso, New York, Wash DC and various locales in Europe...I have looked at this website with great interest..everybody has an opinion about how things should be in their mind (I am the same way). However trying to understand how folks think at times..every new start up has to find their way and figure out their price point based on type and quality of product and if they want to go organic and concentrate on a certain customer. If a restaurant decides to go for a certain type of food i.e. such as Dilly Deli then price point is going to be a lot different than a corporate thing. All this concern about the cost is reflected in what they sell..if you are really concerned about it then by all means go to a corporate. However think about the quality and quantity you are getting...So what if the food is too much..get a to go box! I am sure they have such a thingthen you have eaten 2 meals for approx 10 bucks - Not such a bad deal after all. 2 people going out for 25-30 is not so bad..I did the crazy thing of ordering a mediumj pizza with a couple sides from a chain last night during the snow storm..I threw away $27 plus a 5 dollar tip for crap food (I guess I have to do that once in while to appreciate what we have in this town for moderately priced good food). I would think their foods costs would be quite a bit higher than say a diner..organic meat products and vegetable with be far higher than a run of the mill hamburger..it's just a case of zeros.
Talking about waitstaff if a non issue for a Deli..wait staff is paid pretty bad its the tips that count..Food costs from meats, cheeses, fruit and veg, grocery items,paper products, beverages and not even talking about utilities..Be thankful that a small business does that because it actually provides employment..think about that before you think about stiffing them.
I know when I go to the grocery store I have the prices as much as anyone else..I challenge someone to go to the organic store and try to find the items DD does on the open market including the breads,dressings and whatever side you are craving and try to replicate it, oh and factor in your time, enery costs, commuting costs to make that item oh and most importantly same quality as they are putting out..That is what a restaurant owner has to do all the time on a larger scale. Most people I know who are in that business do it because they love it..Most don't have a very good profit margin..DD is probably going to be good and lucky because owner has a couple other venues right there downtown but doesn't take away from the stresses involved..
So before we slam a start up or even established venue lets all think not to do harm to them but encourage them. If there are suggestions to be made hey let the management team know in person how else they going to improve on something..these blogs are helpful..and if you don't think they don't look at these comments then you are sorely wrong..at least man up and let them know what your concerns are in a positive manner..It now different then working in an office and slamming a coworker behind their back and then backdooring them...
And no I don't know any of the folks there at DD but I do wish them the best and enjoy a new business to our community
So based on your ideas the meat could be Organic raised in Mongolia strapped to Dolphins and sent to a west coast port then transported to Tulsa via Donkey or horseback. Thus creating zero carbon emission (besides animal flatulence) meat that only costs $200 a sandwich (Dolphin transport is still unreliable) and so we should pay it? Cmon man you don't understand food costs! I personally feel that any issue with cost isn't based on what ingredients are in the item but the fact that it is a sandwich (a good sandwich) but still a sandwich. Sandwiches to me aren't an entree, I know food is food but I think there is a psychological effect of a $9.50 Sandwich (a good sandwich). Maybe the name should be Organic Dilly Deli. I had no clue everything was organic when I went in and I doubt a very high % of the people that come downtown to eat know either. I am fine with paying more for things that are produced by local companies. I however, have no clue how much more money it costs than other sources but maybe there are a lot of people out there that do know.
http://tulsabusiness.com/article.asp?aID=17307248.6857364.633581.7515489.9490698.609&aID2=48728
Blue Dome Gets the Dilly
Natasha Ball
3/30/2009
Everyone loves sandwiches.
That was Dru Titchener's hunch, anyway, when, about a year ago, she came up with the concept for the Blue Dome District's newest restaurant.
The soft opening of Dilly Deli, the just-opened delicatessen and bar at 402 E. Second St., was March 13 – a Friday, of course – and the grand opening is slated for – no fooling – April 1.
"This place has just come together," Titchener said. "We were really lucky with this spot. It turned out to be a gem. We were looking for awhile and nothing was really coming up. All of a sudden, this place came around. We thought, 'Wow. This is it.'"
The menu at Dilly Deli, the items on which personify Titchener's favorite people, is 26 sandwiches long. Salads range from the standard create-your-own to the Kathy Taylor ($10.50), tuna or chicken salad on romaine with Roma tomatoes, red onions, cucumbers and carrots.
The sandwiches are made on Farrell Family Organic Bread, headquartered in Tulsa at 8034 S. Yale Ave. The meat is all-natural - "no funny ingredients you can't pronounce," the menu says. The beer list – five on tap, 16 bottles – is studded with locally-brewed beers from Marshall Brewing Company, at Sixth and Wheeling. Even the coffee is local – it's trucked to the Blue Dome District from Topeca Coffee Roastery at 630 W. 12th St.
Sandwiches start at $8.50 and go up to the $20 Jon Michael, a gut-busting full pound of pastrami and swiss cheese, served on rye. Emerging customer favorites are the Michael Roy ($9.50), a veggie sandwich starring portobello mushrooms, and the Mondy ($8.50), a Thai-inspired 'which with peanut butter, chili sauce and cilantro paired with grilled chicken.
The prices have irked a few customers, "but we use local bread, good cheese and great, natural meats," Titchener said. "You get what you pay for."
Still, "business is really good so far. It's exactly where I want it to be," Titchener said. "We did a soft opening, and we haven't really advertised until just today. We'll see from here."
The lunch crowds have already been promising, "and I feel like we're equipped to make it get-in-get-out. We have a to-go counter, and the business crowd seems to really like it."
The dining room is a study in urban chic, but with a playful edge. The concrete floors, exposed wooden rafters, brick walls and floor-to-ceiling windows are paired with Titchener's use of mismatched, brightly painted dining furniture, bold colors and even a wall-length shelf full of books and board games.
"I wanted this place to be kid-friendly," she said. "I know a lot of places around here aren't that, but this is definitely a place where you could come hang out, bring the kids."
"It's about relaxing and good food," she added.
Though she hasn't seen final numbers, Titchener estimated that build out for the nearly 5,000-SF, 100-seat restaurant rang up at less than $100,000.
"Besides the windows and the kitchen remodel, there wasn't that much to getting this space ready," she said. "It's a big space, though. It's like a deli on steroids."
The Dilly Deli venture is a 50/50 deal, she said – half Titchener, half Elliot Nelson. Nelson owns several other Tulsa restaurants and bars, including James E. McNellie's Public House and El Guapo's Mexican Cantina, both within view from Dilly Deli's corner at Second and Elgin. Titchener, a 10-year veteran of the local restaurant biz, joined Nelson at McNellie's in 2005.
"He is just a great person to work for," she said. "I always said that if I couldn't work for myself, working for him would be the next best thing."
Wow Biergarten and Trogdor apparently opinions make you guys nuts. You seem to forget the old axiom about opinions and yes they all stink including mine..but oh well at least it caused some discussion..No need to act like a Bolshevik..it is only food and just an opinion.
After gathering substantial feedback, we have revised our menu at the Dilly Deli. We are still serving the same size sandwiches with the same ingredients, however, we have adjusted how we price our sides. Starting today, we are going to serve chips and a pickle on the side of every sandwich. Previously, in giving a choice of sides, we had to account for the most expensive sides in our price structure. Now, the same sides are available for an upcharge, but by including just chips, we were able to reduce our prices by $1.00-2.00 across the board. I hope this assuages the concerns about the Dilly Deli being too expensive, and hopefully we'll see all of you soon.
In other news, we are now serving breakfast every day! We are opening at 7am Monday through Friday, 8am on Saturday, and 9am on Sunday. Come by for a coffee and a muffin, or a whole meal, whatever suits you.
And thanks again for supporting downtown.
Cheers-
Elliot
Quote from: mcnellie on March 31, 2009, 11:23:39 AM
After gathering substantial feedback, we have revised our menu at the Dilly Deli. We are still serving the same size sandwiches with the same ingredients, however, we have adjusted how we price our sides. Starting today, we are going to serve chips and a pickle on the side of every sandwich. Previously, in giving a choice of sides, we had to account for the most expensive sides in our price structure. Now, the same sides are available for an upcharge, but by including just chips, we were able to reduce our prices by $1.00-2.00 across the board. I hope this assuages the concerns about the Dilly Deli being too expensive, and hopefully we'll see all of you soon.
In other news, we are now serving breakfast every day! We are opening at 7am Monday through Friday, 8am on Saturday, and 9am on Sunday. Come by for a coffee and a muffin, or a whole meal, whatever suits you.
And thanks again for supporting downtown.
Cheers-
Elliot
Thank you for accepting the suggestions and making the above adjustments! I can't speak for anybody else, but my comments were made in the spirit of wanting your establishment to succeed to fullest extent possible. In my opinion, these changes have given your customers the ability to enjoy your product at multiple price points.
I think I'll celebrate this announcement with a big ol' sandwich at lunch this week! ;D
Quote from: mcnellie on March 31, 2009, 11:23:39 AM
After gathering substantial feedback, we have revised our menu at the Dilly Deli. We are still serving the same size sandwiches with the same ingredients, however, we have adjusted how we price our sides. Starting today, we are going to serve chips and a pickle on the side of every sandwich. Previously, in giving a choice of sides, we had to account for the most expensive sides in our price structure. Now, the same sides are available for an upcharge, but by including just chips, we were able to reduce our prices by $1.00-2.00 across the board. I hope this assuages the concerns about the Dilly Deli being too expensive, and hopefully we'll see all of you soon.
In other news, we are now serving breakfast every day! We are opening at 7am Monday through Friday, 8am on Saturday, and 9am on Sunday. Come by for a coffee and a muffin, or a whole meal, whatever suits you.
And thanks again for supporting downtown.
Cheers-
Elliot
I want to personally thank you for listening to your customers, it is very rare, so thank you.
Now on to the review.
Atmosphere:
8.5/10
Service:
9/10
Food overall:
8.5/10
Bread:
8/10
Reply Value... Opps sorry wrong kind of review... Return Visit:
Definitely
Walking in it it is bright and open, very clean, kind of fun,the wait staff and management are very friendly, don't rush you if your not in a hurry (a big plus for me I never go out if I don't have time, so it is nice they let you set the pace.)
I had a Ruben (on rye,) my lunch mate had a Philly (on a hoagie roll) both where better then I expected. The rye was good, didn't crumble and tasted like of all things rye bread, the hoagie roll was firm and had a bite to it almost perfect mouth feel, best hoagie roll I have had in Tulsa. We both ordered sides, we got slaw and tabouli, they where both good, the tabouli needed a bit more vinegar otherwise both where good.
The price point is on target for most downtown eaters even for lunch, having a wait staff isn't an issue, they ask if your eating in or to-go, and either way YOU set the pace, at least that is how the wait staff treated the people we saw in today.
If they have a Jewish Rye I think I will make my own sandwich next time I am in there.
Hope the next TulsaNow Launch is at Dilly Deli.
I think this is a quick enough place if you need a bite to eat before an event, so keep it in mind!!
When business picks up I hope we can get some extended hours on nights there is stuff going on at the BOK and the ball park or the PAC.
I went to Dilly Deli yesterday! 6.49 was very reasonable for what I got, half tomato basil soup, half chicken club. It was an actual piece of chicken breast seasoned very well. However, it was tiny but that was fine, as I still felt hungry when I left but 20 minutes later realized I actually was full. I preferred the quality of quantity. It was so cute inside and I loved the oldies playing. For a dinner I would get a whole sandwich and add a cup of soup. My iced tea tasted like actual tea, very good and refreshing!
My only regret is that I didn't ask for some mayo or honey mustard to go with the club but next time I will. I tried it without this time to try the "creation" and didn't want to be a snot and mess it up. So many sandwiches to try....
I went and tried a different sandwich. This one, with chips and a pickle, was $8.50. A soft drink was $2 so $11.37 with tax for today's meal. Cheaper, but not "OMG" cheaper. I would say it's a reasonable price point for a "premium" sandwich.
(http://web1.twitpic.com/img/4509921-adddec55558f1152bfb86f0589957c3d.49d3ab68-full.jpg)
According to their latest ad in Urban Tulsa Weekly, the Dilly Deli hours are:
7am-8pm Monday-Thursday
7am-10pm Friday
8am-10pm Saturday
9am-6pm Sunday
Obviously business only stay open when they're making money, but I'm a little disappointed they've pulled back fairly drastically on their late-night hours so soon after opening. I even attempted to go there at 1130pm the first Saturday night they were open. I think they were closed, but you can't even really tell from outside so maybe they were open. Sometimes I wonder whether businesses ever even stay open 'til their advertised closing time before deciding to close earlier.
One thing I've noticed: It's really hard to tell if they're open. There's not much light or lighted signage on the outside. Everytime I've been by there at night the only indication whether they're open has been the shadows of customers in the window. Really need to do a better job of looking open, having a big lighted sign or open sign or something.
I mentioned the dark window thing to Dru the first Saturday night after they opened. They were aware of it and she said they were going to work on it, so I dunno...
I understand needing the darker windows because of the glare in the daytime. I guess they need some neon or something outside.
They will find their groove on times..They are probably discovering when the dead periods are and adjusting as necessary..it's a guessing game at times..if finding that the late night crowd isn't there then no reason to pay for staff and utilities..this time of the year is transitional anyway and probably readjust again when weather settles down..gee whiz, he has 2 other venues and each one has their own type of dynamic.
Visited Dilly's again, it being about my 8th time last Friday at lunch time. Not a great experience this time around, the waitress informed us that they were out of Cheddar, waited almost 40 minutes for our food. You are right, every place needs to find it's groov and I will be back at Dilly's. It's just hard to swallow that $13 and something change when things like that happen.
Mr. Burns
Quote from: orion on April 13, 2009, 03:48:16 AM
They will find their groove on times..They are probably discovering when the dead periods are and adjusting as necessary..it's a guessing game at times..if finding that the late night crowd isn't there then no reason to pay for staff and utilities..this time of the year is transitional anyway and probably readjust again when weather settles down..gee whiz, he has 2 other venues and each one has their own type of dynamic.
I dropped by to grab a sandwhich on my way to work on Saturday. I had the chicken cordon-bleu, which was very tasty. But I would recommend not getting a hot sandwhich to go though, as the bread was soggy by the time I got to my office.
My friend and I visited on Monday. We sat at the bar. I cannot remember the name of the sandwich but it was excellent (turkey, salami, lettuce, tomato, italian dressing, swiss cheese... I'm leaving something out...). The bread was certainly a highlight. Service was excellent. I look forward to visiting again.
I would bet that the DD will be very very busy this coming weekend. I will stop in for a bite of something.
Went to Dilly for lunch and had the "build your own" option. Very Very tasty. The roast turkey is excellent (this is not processed garbage). The organic wheat is hearty and delicious. I felt like I got a lot for $8 bucks considering the ingredients were organic/local.
I went to Dilly Deli for the first time yesterday and I really enjoyed it. I had half a Glenn & Joan and half a Vincent Carbone. The prices are about one or two dollars more than we pay for lunch at most places, but it seems to be higher quality food. It would be even better if they had a parking lot, but the one just to the north never seems to check if you have paid anything or not.
Disclaimer:
I am a big fan of downtown and promoting local new business/established businesses.
Went to the Dilly Deli for lunch a few weeks ago and enjoyed sitting outside, although our server seemed to have forgotten we were out there as we had to wait a long time to order our food and drinks. After we ordered food came quick. I ordered half a turkey club (more like a mini) and the cup of soup, tasty but I was still hungry. My friend ordered salad and half sandwhich. The greek salad was full sized and tasty, the half sandwhich looked bigger and better in comparison to my choice. The unfortunate part was the waitress dumping the side of balsamic vinegrette all over my friend's brand new silk skirt...oil ugh. I was acctually surprized that her meal wasn't comped or at least discounted. She ended up going directly to the dry cleaners. I ended up being late to work with all the hang ups of time, spills and waiting on the check.
For the price, residual feeling of hunger, spill and waiting I'm not eager to try again. I was really looking forward to it and left unimpressed, I will wait it out and try it again.
I wish there was a bike rack nearby. I ended up tethering my bike to the gas meter.
On a lighter note, I had a very delicious French Onion Soup. :)
Hmm might have to order a sandwich when I move to Tulsa. I'm moving from the East Coast and in high school I used to work at a jewish bagel shop ( I LOVE Bialy's...mmm ) and deli. So I might be a little skeptical of the deli's Tulsa has but I'll still try it ;D
Dilly Deli's new winter hours are 8am-4pm 7 days a week. This disappoints me greatly. Is Dilly Deli struggling?
Quote from: TheTed on October 23, 2009, 09:23:49 AM
Dilly Deli's new winter hours are 8am-4pm 7 days a week. This disappoints me greatly. Is Dilly Deli struggling?
I wondered the same thing when I heard that...
That'd be my guess. Can't believe they wouldn't stay open late on Friday and Saturday nights. Why bother opening at 8am? Seems like you'd miss the bulk of the breakfast crowd.
Quote from: Conan71 on October 23, 2009, 10:46:17 AM
That'd be my guess. Can't believe they wouldn't stay open late on Friday and Saturday nights. Why bother opening at 8am? Seems like you'd miss the bulk of the breakfast crowd.
8-4 is one shift, although 7-3 would seem better.
Quote from: sgrizzle on October 23, 2009, 11:01:49 AM
8-4 is one shift, although 7-3 would seem better.
Not really that many "shift" workers Downtown are there? Seems like everyone is scrambling to get to their office by 8am or is already there.
Quote from: Conan71 on October 23, 2009, 11:48:13 AM
Not really that many "shift" workers Downtown are there? Seems like everyone is scrambling to get to their office by 8am or is already there.
One shift of Dilly Deli employees.
Dilly Deli has expanded summer hours now.
Monday - Thursday
8:00 AM to 8:00 PM
Friday - Saturday
8:00 AM to 10:00 PM
Sunday
8:00 AM to 4:00 PM
Thank you for the update, very excited to hear this.
Walked by the outdoor patio area of the Dilly Deli yesterday and there were some carpenter types spiffing up the patio.
That space has always been underutilized. When it was 1974 bar, they just had a couple lonely tables and chairs. Hopefully the Dilly Deli can maximize it, maybe add an outdoor bar, cool lighting, etc.
Quote from: TheTed on April 01, 2010, 02:08:46 PM
Walked by the outdoor patio area of the Dilly Deli yesterday and there were some carpenter types spiffing up the patio.
That space has always been underutilized. When it was 1974 bar, they just had a couple lonely tables and chairs. Hopefully the Dilly Deli can maximize it, maybe add an outdoor bar, cool lighting, etc.
Yes that would be awesome any time this spring/early summer. Or late evening in the summer.
Anything is better than 1974. That place was completely void of character
I love you Dilly Deli, but please inform your employees about Private Parties. I called to make sure they where open tonight and they said yes. Get there and they are closed for a private party. Manager or owner please call me so I can make an events calendar for your website so it isn't a guessing game of whether your open or not.
I know nothing about running a restaurant, but a private party on Friday night when there's a record crowd at ONEOK Field plus a major concert at the BOK Center???
Crap like that is why I frequent certain restaurants and not others. The closing at random times on random days. Changing business hours to close earlier and failing to update the hours on their website for months. The workers being unable to give you correct and/or concrete information on closing times (uh, well, we'll be open for a while).
If you want business, quit making it so freaking difficult on the customer. Joe Momma's may be the only eatery downtown that doesn't play games with their hours.
Table Talk: Dilly Diner opens Tuesday morning in Blue Dome District
http://www.tulsaworld.com/blogs/scene/restaurants/table-talk-dilly-diner-opens-tuesday-morning-in-blue-dome/article_9780140c-10a1-5e55-bd70-e0a1f59f7335.html
QuoteDilly Diner, a new concept transitioned from the former Dilly Deli, opens Tuesday morning at 402 E. Second St. in the Blue Dome District.
"Breakfast is going to be available all day, and virtually everything is going to be prepared in-house," said Trevor Tack, corporate executive chef for the McNellie's Group, which owns Dilly Diner.
"It will be a locally sourced, progressive menu.
"We are going to bake all of our breads, pastries, pies and cakes. We'll smoke our meats and make our fries and chips. We also have slightly reworked some of the most popular items from Dilly Deli."
Among the dinner entrees will be a grilled ribeye steak and a pork chop with Chinese-style barbecue sauce and cilantro slaw.
"The pork chop is one of my favorite new items, and we are doing a really good hamburger," Tack said.
Other highlights will be gourmet doughnuts and house-made soft-serve ice cream.
"The Dilly Deli has been a great business for us, but we think downtown is evolving, and as such that concept needs to mature a little with the neighborhood," owner Elliot Nelson said when he announced the changeover in April.
Dilly Deli has been serving breakfast items, salads, soups and gourmet sandwiches featuring locally made breads, locally roasted coffee and all-natural meats since it opened in March 2009.
"However, we think there's a need for a more complete weekday breakfast offering with the new residential sites and offices being built in the area," Nelson said.
"In the same vein, we think a diner-style dinner will do well, too.
"And, we think a late-night food option, especially Friday and Saturday, will be a nice service to provide the hundreds of service industry employees who are ending their shifts downtown and need a good place to have a sit-down meal."
Jill Vandaveer is manager of Dilly Diner and the neighboring Dust Bowl Lounge & Lanes.
Dilly Deli and the Dust Bowl are part of the McNellie's Group of restaurants that also includes McNellie's Pub, McNellie's South City, Yokozuna, El Guapo's Cantina, Fassler Hall and The Tavern.
"This has become such a prime part of downtown, and with Dilly Deli it went dark at 4 p.m.," Tack said. "Dilly Diner will give us a late-night presence, as well as breakfast and brunch."
Hours will be 7 a.m. to 10 p.m. Monday-Wednesday, 7 a.m. to 1 a.m. Thursday-Friday, 8 a.m. to 1 a.m. Saturday and 8 a.m. to 8 p.m. Sunday. Lunch begins at 11 a.m. each day and dinner at 5 p.m.
So just like a diner, but lacking all the positive qualities of a diner?
Quote from: sgrizzle on June 09, 2015, 01:43:23 PM
So just like a diner, but lacking all the positive qualities of a diner?
(http://3.bp.blogspot.com/-qJnDadHJok0/UW7ng2fVhdI/AAAAAAAAH84/nj00WifEY7o/s1600/alice+flo+2.jpg)
I enjoyed an early breakfast at the DD. The food, service and remodel are all good, all it needs now is customers and WiFi...
Kirby