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


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 · Ever so Humble
Restaurant Reviews

Ever so Humble

Life is short; eat plenty of pizza.

Greg Elwell May 1st, 2013

Humble Pie Authentic Chicago Style Pizza
1319 S. Broadway, Edmond

What works:
Try a shandy. The lemonade is housemade. It’s a great drink.
What needs work:
It definitely needs a bigger dining room.
It’s closed on Monday and crazy busy on weekends.

By: Shannon Cornman

Edmond’s favorite pizzerias. For one thing, when you talk to Matt and Joy Heard, owners of the restaurant, they’re absolutely humbled by their success.

Matt is a tinker and a mad scientist in the kitchen, and the menu at Humble Pie is a mix of traditional favorites and his out-there culinary creations.

But here’s the good news: Whether you’re there for mild or wild, Humble Pie is really good.

The first thing you need to order is the Deathstar ($6.95) and, if you’re getting one, whichever variety of deep-dish pizza you want. See, real Chicago-style deep dish — for which Humble Pie is renowned — takes a while to bake. So if you’re getting one, order it right away.

But back to the Deathstar. It’s an enormous 1-pound meatball filled with cheese. And it’s covered in marinara sauce.

Now, to the crusts. Humble Pie has three: New York-style thin crust, Chicago-style deep dish and the “confused crust,” which is a New York-style crust done up Chicago-style. You can’t go wrong with any of them, but the real draw is the deep dish and the amazing buttery, flaky crust.

But what do you put on that crust? I have a few recommendations. First up, the Buffalo chicken ($17 for a large, $8 for a small) is wonderful. There’s a Buffalo sauce that is all flavor and very little heat, a big pile of its special cheese blend and lots of chicken. There’s ranch and bleu cheese on the side for dipping.

I had the Bermuda Triangle on the New York crust ($19 for a large, $10 for a small), but I bet it would be great in the deep dish. This is a vegetarian pie with a mix of pineapple, jalapeño and feta cheese paired with the red sauce and the cheese blend. Lots of flavor. Lots of heat. Lots of smiling faces.

For something richer, I loved the Mushroom Madness, which uses Alfredo sauce as a base and a boatload of portobello, white and shiitake mushrooms under a mountain of cheese ($22 for large deep dish, $9 for small).
I have to say, however, the two I’m craziest about are the most normal and the most crazy. The normal one is the Cheese the Day, which — can you believe it? — has a ton of cheese. Not just its cheese blend, but also more cheese. So much cheese.

Is there a cheese shortage in America? Probably, because I keep ordering this one.

And, geez, I’m not even allowed to tell you about the last one. So don’t tell anybody, because it’s not on the menu yet. I won’t even tell you the name, but the best way to describe it is Bobo’s Chicken: The Pizza.
Humble Pie gets busy. It’s only open for dinner. It’s super nice. And, most importantly, the food is really good. You won’t regret it.

  • Currently 3.5/5 Stars.
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05.01.2013 at 01:59 Reply

Such a great review of one of my favorite pizzerias! It's a dive, but I love the food SOOOO much. Matthew is a genius food tinkerer, you're right!