Pizza People Food Truck Opening Permanent Location in Central Phoenix
Another Phoenix food truck has found a brick-and-mortar home.
On the heels of Sit...Stay from Short Leash Hot Dogs and Mamma Toledo's Pies, which opened a shared brick-and-mortar space at 110 East Roosevelt Street on Roosevelt Row in July, Pizza People, the mobile kitchen of artisan pies, has announced its getting a permanent location as well: at 1326 North Central Avenue, in the former home of Cheuvront Restaurant & Wine Bar.
"The restaurant will make the workload on the truck easier," says MaryBeth Scanlon, who co-owns Pizza People with her husband, Tim. "Plus, now we can serve beer -- because what goes better with pizza than beer?"
Scanlon says she and Tim have been looking for a brick-and-mortar home in Central Phoenix for Pizza People for well over a year.
"It's the city that's held us up and it's where we live," she tells me.
Currently, the two are in the process of remodeling the place, which Scanlon says will have more of a casual feel than former State Senator Ken Cheuvront's wine lounge, which closed in May. She goes on to tell me the new space, called Pizza People Pub, seats around 200, will feature a lounge area, community tables, custom booths, a separate dining area, and TVs airing sports.
For eats, Scanlon says Pizza People fans can expect all the food truck's artisan, scratch-made pies on the permanent location's menu in addition to new items like burgers, salads, signature sandwiches, shared plates, and specials. Adult libations, although not yet finalized, will include craft brews ("There will be Guinness for sure," Scanlon notes), eight to 10 taps, a small wine selection, and a basic back bar.
The Scanlon's are planning for a Pizza People Pub opening date of Monday, September 23, with hours of 11 a.m. to 11 p.m. daily. The Pizza People food truck, which currently is taking a break, will be up and operating again in the fall, with MaryBeth and Tim splitting the duties between the four wheels and the four walls.
"It won't be perfect from day one; things will need to change and grow," Scanlon tells me. "But we don't care. It's all about the food and the people."
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