• Home
  • About Us
    • Audio Edition
    • Previous Issues
    • Submissions
    • Contact Us
  • Subscribe
  • Advertise
    • Audience
    • Editorial Calendar
    • Sizes & Specs
  • Jobs
    • View Open Positions
    • List Your Job

Permian Basin Oil and Gas Magazine

PBOG is the Official Publication of the Permian Basin Petroleum Association and is published monthly by Zachry Publications, LP.

  • News
  • PBPA
    • Legislative Matters
  • Business & Analysis
  • Service Articles
    • Automation, Controls and Measurement
    • Environmental, Safety and Training
    • Fracking, Frac Sand and Water
    • Infrastructure
    • Pipe and Pipe Service
    • Technology
    • Wireline and Testing
  • Legal Articles
  • Drilling Deeper
  • Permit Map

Work and Play: Culture Calls

January 5, 2014 by PBOG

Where to Eat

Meatarians rejoice! I’ve found a sandwich that’ll fill you up and is just darn tasty too. In Midland, take a short drive down Front Street, hop over the tracks at Lamesa, and you’ll find A Taste of Chicago’s Italian Beef. They’re offering up all kinds of meaty goodness, from Italian roast beef, gyro… which is sliced lamb, Italian sausage, Polish sausage, hot dogs, hamburgers… to their Friday special, chicken and waffles. I asked the sweet little lady behind the counter what was really good, and she suggested “Mr. O’s House Special.” Boy, oh boy, am I glad she did. This monster sandwich has layers and layers of goodness. The House Special is served up on a Hoagie roll that has been smeared with a little mustard and dipped in au jus… or beefy simmering juices, for those of you that aren’t either French or foodies. Nestled inside the roll is a large Italian sausage that in turn is covered in thinly sliced beef that has been simmering in broth. On top of that is a layer of giardinera peppers, which is an Italian pickled pepper blend with jalapenos, bell peppers, and celery. On top of that is a layer of melty, oooey Swiss cheese. On top of that layer is the final layer, the piece de resistance: warm caramelized grilled onions. All of the different layers combine into a bite that just makes you say, “Oh yeah, that’s good.” It’s really filling and satisfying, too. Let me tell ya, I’m a big gal, with a large appetite, and I couldn’t even finish it. Since you can’t have meat without your potatoes, get the combo, which adds a hearty helping of delicious, made-from-scratch, skin-on French fries. I’ve got to go by on a Friday and try out chicken and waffles… it sounds pretty good. Stop on by A Taste of Chicago. You’ll love the food and the friendly staff.

—By Bobbie Cupell, General Mgr., Burmass Oil Directory

 

Who to See

The Lubbock Symphony Orchestra provides the venue for a foray into greatness. Yes, “Greatness” is the theme for the program scheduled for Jan. 17-18. The performances those evenings will feature accomplished Bulgarian guest conductor Pavel Baleff, who will be conducting works by Richard Wagner, Giovanni Bottesini, and Franz Schubert. The LSO’s own Mark Morton will perform on double bass. The orchestra invites you to let this regal night of music inspire you to your own greatness.  For more information, visit lubbocksymphonyorchestra.org.

 

What to Get

Okay… if you’re going to go all hoity toity on us with that classical music stuff (see Who To See, above), we’d better bring you back to earth with some grounded (read: redneck) fare. Crafted of wood, with a double reed, the dymond has a tone that is smooth and soft, mimicking the Mallard hen. Style is friction fit. Price: $64.95. Get it at duckcommander.com. Then “cut ‘em all, Jack!”

 

 

Filed Under: Work and Play Tagged With: Work and Play

Subscribe to PBOG

Subscribe: Newsletter | Magazine

May 2025

May 2025

Read the most recent issue of PBOG on your computer, iPad, Kindle, phone or other electronic reader.

If you'd like to view our previous issues, click here.

PBOG Audio

Connect with us online.

Facebook spacer Twitter spacer LinkedIn
Privacy Policy

Cookie Policy

Permian Basin Oil and Gas Magazine

3457 Curry Lane
Abilene, TX 79606
325.673.4822
pbog@zacpubs.com

Search PBOG.com

© 2025 · Zachry Publications