Smokin' Sandwiches

Stephen Lemons hits a new joint

There are also salads and soups on the menu, but the subs are what bring in the crowds. Of course, those brownies and the Rice Krispies squares don't hurt, either. (Where's the Ben & Jerry's, I wonder?) Cheba Hut always seems busy, no doubt because of the proximity to ASU. The Mesa store near MCC reportedly also does great business. And Scott Jennings, the company's founder, recently moved to Fort Collins, Colorado (for the weather, natch), where he opened a Cheba Hut there. More are planned for Tucson -- and Louisville, Kentucky, of all places.

Maybe one day there will be a Cheba Hut in every college town across the United States. You might even call it "high concept" with broad appeal to the masses. But who should Cheba Hut choose as its celebrity spokesperson? Tom Green? Snoop Dogg? Whitney Houston? Maybe even Arnold Schwarzenegger when he's finished being governor of the biggest pothead state in the nation. As Cheba Hut itself shows, all things are possible.

Reefer madness: Cheba Hut manager Kyle Dakota bogarts a fatty, while employee Kathy Brooks offers a cure for the munchies.
Jackie Mercandetti
Reefer madness: Cheba Hut manager Kyle Dakota bogarts a fatty, while employee Kathy Brooks offers a cure for the munchies.

Location Info

Map

Cheba Hut

960 W. University Drive
Tempe, AZ 85281

Category: Restaurant > American

Region: Tempe

Cheba Hut "Toasted" Subs

1710 W. Southern Ave.
Mesa, AZ 85202

Category: Restaurant > American

Region: Mesa

Cheba Hut "Toasted" Subs

5925 W. Olive Ave., #2
Glendale, AZ 85302

Category: Restaurant > Deli

Region: Glendale

Details

Jamaican Red blunt: $6.89
The Bomb blunt: $5.99
Cronic pinner: $4.59
Hemp brownie: $1.75

Hours: Monday through Saturday, 11 a.m. to 10 p.m.; Sunday, noon to 6 p.m. (www.chebahut.com)

960 West University Drive (intersection of Hardy and University), Tempe, , 480-446-0088; and 1710 West Southern Avenue (across from Mesa Community College), Mesa, 480-649-7827

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More About

E-mail stephen.lemons@newtimes.com

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