Phoenix’s dining scene is about to get a colorful new addition as Poolboy Taco officially opens its first brick-and-mortar location on May 18. Created by Poolhouse Group, the team behind Gadzooks and The Green Woodpecker, the concept will take over the former Gadzooks space at 40th and Camelback Road.
For years, Poolboy built a cult following through appearances at the Aspen Food & Wine Festival and pop-ups in Hollywood. Now, the concept finally has a permanent home, bringing its playful personality and over-the-top aesthetic to Phoenix.
The restaurant centers on midcentury poolside nostalgia, pairing retro diner inspiration with a lively atmosphere. Designed in collaboration with House of Form, the 2,100-square-foot space features terrazzo flooring, brass accents, pastel neon lighting, striped awnings, cushy vinyl banquettes, and murals throughout the dining room. A cabana-style patio, lined with hedges and striped seating, extends the experience outdoors, while a glass-enclosed kitchen gives guests a glimpse of the action behind the counter.
The team describes the concept as “Quality Quick Service,” blending elevated design details with a relaxed atmosphere. Drinks, including frozen cocktails, margaritas, and draft beer, are served in collectible 22-ounce Poolboy cups.
At the center of the menu are personality-driven tacos served on Poolboy’s signature “50/50” tortilla, a proprietary blend of corn and flour, or a crispy yellow corn shell. The Poolboy Taco leads the lineup with tomatillo chicken, sweet-and-spicy cornbread, jalapeño ranch, honey glaze, and cotija.
Additional taco offerings range from breakfast-inspired combinations to more indulgent creations. The Ric features pinto beans, onion, and jack cheese, while the Ron swaps in spicy black beans and cheddar. Hearty options like the Duke combine bacon, smashed potato, egg, and cheddar, while the Aspen layers Wagyu ground beef with smashed potato, egg, and cheddar.
Guests looking for larger, upgraded tacos can “Make It Gold” with options like the Walt, featuring Wagyu beef, pinto beans, and queso, or the Molly, made with Angus short rib, habanero, guacamole, and cotija. Vegetarians can opt for the Palm Lane with portobello mushrooms and smashed potatoes.
The menu expands with dishes like Big Boy Enchiladas topped with Christmas sauce, pico, slaw, and cotija, Uncle Rico’s Nachos layered with queso and jalapeño ranch, and the Poolboy Bowl with rice, beans, chicken, cornbread, and fresh toppings.
Quesadillas, burritos, salsa bar add-ons, queso, guacamole, and cornbread are also available. Desserts come courtesy of “Mama Linda,” the Pool brothers’ mother, and include housemade carrot cake, pumpkin cookies, and chocolate chip ice cream sandwiches. For more: poolboytaco.com.
