What's good

By MATT GLEASON World Scene Writer - 10/28/2009


What's good at ... Dilly Deli

402 E. Second St., 938-6382, tulsaworld.com/dillydeli

This is a regular feature for tulsaworld.com/scene. Check online for more from area restaurants.

We ask: "What's your favorite thing to order here?"

'THE BIZ'

From the menu: "Ahi tuna steak seared medium rare with a ginger soy glaze and bean sprouts, wasabi aioli and avocado served on focaccia."

"The tuna is cooked medium rare and they just cook it perfect. I love the bean sprouts that give it a crunch, and the wasabi aioli is really good. And that avocado on there, it's just creamy. It's good."

— Dru Titchener, general manager

'GLENN & JOAN'

From the menu: "Corned beef, pastrami, Muenster & Swiss cheeses, served with spicy mustard & yellow mustard on rye."

"It's double the love. It's double meat, double cheese, double mustard. And it's on a rye bread that's homemade. The pastrami is just so savory. And our cheeses are so good. It just all really melts together really well."

— Kimberley Coulston, server

'MICHAEL ROY'

From the menu: "Grilled portobello, sun-dried tomato aioli, lettuce, tomato and onion served with feta spread on focaccia."

"It's the first vegetarian sandwich we had on the menu. I'm not vegetarian, but it is definitely, by far, the most flavorful sandwich on the menu, especially because we're definitely not light on the portobella serving, so you get a really hearty serving. The sun-dried tomato aioli mixed with the feta spread, the amount of flavor that's there, it's just a big pop in your mouth."

— Philip Phillips, bartender/server

"I am a vegetarian. I really like portebella mushrooms, and the sun dried tomato aioli and feta spread, it's delicious. I recommend it to everybody."

- Steve Haddigan, server

'WOZ'

From the menu: "Our French dip — roast beef, au jus and Swiss cheese served on a hoagie."

"The roast beef, it's a natural product. It's got no steroids or anything. They brine it in sea salt and water and that's it. We tasted eight different roast beefs and it was the best one."

— Todd Edwards, chef





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