Arcadia is about to get a technicolor jolt of flavor, nostalgia, and downright fun as Poolhouse Group prepares to unveil its newest concept: Poolboy Taco. The family behind Gadzooks Enchiladas & Soup and The Green Woodpecker has been teasing this idea for years, charming food lovers through long lines at Aspen Food & Wine and spirited pop-ups in Hollywood.
This December, Poolboy finally settles into its first permanent home, taking over the former Gadzooks space at 40th Street & Camelback Road. The eatery reimagines the breezy optimism of 1950s quick-service dining, but with a wink, a smile, and a heavy dose of design-forward attitude.
Working alongside local design firm House of Form, the team has created what they call a refined, escapist taco lounge; equal parts indulgent and ironic, “where Slim Aarons meets Palm Springs.” Walking into Poolboy feels like stepping into the set of a retro pool party, where pastel neon accents shimmer against terrazzo floors, brass details glint, and sculptural banquettes give the room the texture and silhouette of poolside cabanas.
Guests will enter a dining room lined with red vinyl banquettes and terrazzo tables – there’s even a PHX heart wall for visitors who can’t resist a photo. A golden seal sculpture presides as the restaurant’s unofficial mascot. Outside, the cabana-style patio, bordered with hedges and outfitted with more striped seating, extends the festive energy into the open air. Despite its stylish flair, Poolboy remains rooted in ease and accessibility, an approach the brand has dubbed “Quality Quick Service.”
The glass-enclosed kitchen lets diners watch the team assemble tacos and enchiladas, while the retro “ORDER HERE” marquee keeps the process simple and streamlined. Drinks are served in collectible 32-ounce branded cups, perfect for frozen cocktails, margaritas, and drafts.
The menu starts with the taco that launched the concept: the Poolboy Taco, affectionately known as the “festival taco.” It’s earned multiple awards and now returns in both soft and crunchy versions. The lineup expands to include a beef taco, a breakfast taco, nachos, a composed enchilada, a salad, and a bowl.
Creativity will stay at the forefront thanks to the Taco of the Month program, which will spotlight collaborations with chefs and seasonal specials. Five house salsas anchor the salsa bar, giving guests room to play. And because the Pool family has never been shy about dessert, rotating cakes like carrot and German chocolate will round out the experience with sweet nostalgia.
For founder Aaron Pool, the restaurant serves a clear purpose: “People want a place that’s fun, social, and not overly expensive, but still feels special,” he said. “Poolboy is built to be that third space and a spot where you can grab a margarita, hang out on the patio, and feel like you’re somewhere completely different.”
Construction is set to begin immediately. Poolboy Taco makes its official debut this December, but until then, fans can keep an eye on @poolboytaco and poolboytaco.com for updates.
