About the Author
Recent posts by Dan Parr
Much-maligned Bears OT Frank Omiyale has received high praise from coaches and teammates for the versatility he has displayed in recent weeks. After playing guard in 2009, Omiyale moved to right tackle in the offseason, but an injury to OLT Chris Williams in Week Two led Chicago to shift Omiyale to the left side during the game against Dallas. He started at left tackle vs. Green Bay and with Williams expected to miss Sunday's game vs. the Giants, Omiyale will be protecting QB Jay Cutler's blind side again this week.
PFW caught up with Omiyale at Halas Hall and we discussed whether the Bears are getting enough respect and his take on Dez Bryant's recent $55,000 dinner tab.
PFW: You guys are 3-0, but some people are still wondering if you're a real contender. You're also not favored to win this week. Do you think this team is getting the appropriate level of respect?
Omiyale: We fight and we play for respect, but all in all, to me it doesn't matter. I know that it's all about the preparation during the week and us going out and playing. We can be picked to win, but if we don't go out and play, it doesn't matter. That's how I look at it. We've had some ups and downs throughout the games, but I'm just glad the effort is there. That's all I can ask for.
PFW: We heard a lot about how complex and dense offensive coordinator Mike Martz's playbook is. If you had to estimate, what percentage of this playbook has been tapped into so far?
Omiyale: Formations are not really my department. That's really the bulk of (the playbook). I think even this past week (vs. Green Bay) we dialed up a play that we didn't practice. It actually went pretty good. I'm just glad we have Mike Martz on our side.
PFW: There was a story this week that Cowboys rookie WR Dez Bryant got stuck with a $55,000 tab for dinner by some of his teammates. What's the most you've spent on a meal?
Omiyale: It was just the O-line, so maybe $3,000. … I think I read (in the Bryant story) that it averaged out to $1,000 per person. I want to know what kind of restaurant that was.