Luncha Libre Partnering with Downtown Phoenix's Squash Blossom -- Happy Hour and Dinner Starting February 15
The Luncha Libre food truck
Luncha Libre Facebook page
It's only been about a month since the short-lived pop-up venture inside Downtown Phoenix's Squashblossom fell apart due to a falling-out between Squash Blossom owner Brian Lester and the pair behind the P. Joseph Project, Jason Raducha and Patrick Boll.
In January, Lester said he'd be looking for new partners with which to share the space and it looks like it didn't take too long for him to team up with Tim and Kim Cobb, owners of the Luncha Libre food truck.
Cobb said on Sunday that the deal is about 90 percent solid and announced on the food truck's various social media outlets that the tentative opening date for the shared-space venture will be February 15.
According to the truck's Facebook page, Lunch Libre at Squash Blossom will be serving dinner beween two and three nights a week and will be open Thursday through Sunday from 5 to 10 p.m. Cobb says they'll be doing happy hour specials and a dinner service along the same themes as the food truck menu -- but with a more elevated lean. For example, he hopes to be able to do handmade tortillas and salsas.
Cobb says being in a permanent kitchen will give him the space and time to experiment and try some new ideas, but food truck fans can expect the same type of Arizona-inspired food that they've come to love. Similarly to the food truck menu, which changes on an almost-daily basis, the menu for this venture will probably not be set, according to Cobb.
Between news of another mobile eatery making the move to brick-and-mortar and the growing number of food truck courts around the metro-Phoenix area, it's looking like our food truck scene is finally coming into its own and catching up with that of other cities.
Check back for more details about Lunch Libre at Squash Blossom. You can also visit the Lunch Libre Facebook page or the Squash Blossom website.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.