Poolhouse Group, the hospitality company behind Gadzooks Enchiladas & Soup and The Green Woodpecker, is bringing their next big idea to life with the debut of Poolboy Taco. Known over the years as an elusive pop-up with long lines at the Aspen Food & Wine festival and viral pop-ups in Hollywood, Poolboy will officially open its first permanent location on Monday, May 18 in Phoenix’s Arcadia neighborhood, taking over the former Gadzooks space at 40th Street & Camelback Road (4031 E. Camelback Road).
The new restaurant reimagines the 1950s-era quick-service experience with a cheeky, design-forward vibe that blends the festival energy that birthed the brand with midcentury, poolside nostalgia. With interiors conceived in collaboration with local design firm House of Form, Poolboy is a refined, escapist taco experience tucked into an environment the team has coined as “Quality Quick Service,” with deliberately over-the-top, infectious energy and high-end touchpoints throughout: pastel neons, terrazzo flooring, brass accents, and sculptural banquettes that channel both retro diners and poolside cabanas. Guests will enter beneath striped awnings into a dining room filled with cushy vinyl banquettes, terrazzo tables, playful murals, and a PHX heart wall installation. Outside, a cabana-style patio lined with hedges and striped seating creates a breezy extension of the dining room.
At just over 2,100 square feet, the space will seat around 50 guests, split between the interior lounge and dining areas and the outdoor patio. The kitchen has been enclosed in glass, giving diners a glimpse of the action. Ordering takes place at a bold new counter accented with brass rails and striped fronts. Drinks, including frozen cocktails, margaritas, and draft beer, are picked up at the counter and enjoyed in branded 22-ounce Poolboy cups designed as collectibles.
The food offerings center around playful, personality-driven tacos served on a signature “50/50” tortilla, a proprietary blend of corn and flour, or a crispy yellow corn shell. The namesake Poolboy Taco sets the tone with tomatillo chicken, sweet-and-spicy cornbread, jalapeño ranch, honey glaze, and cotija.
Additional tacos range from simple to indulgent, including the Ric with pinto beans, onion, and jack cheese; the Ron with spicy black beans, onion, and cheddar; the Duke with bacon, smashed potato, egg, and cheddar; Craigy’s with shredded pork, egg, and cheddar; and the Aspen with Wagyu ground beef, smashed potato, egg, and cheddar.
Guests can also “Make It Gold,” upgrading their meal to heartier builds like the Walt with Wagyu beef, pinto beans, and queso; the Molly with Angus short rib, habanero, guacamole, and cotija; the Ina with Angus short rib, guacamole, cilantro, and onion; and the Palm Lane with portobello mushroom and smashed potato for a vegetarian option.
Beyond tacos, the menu features comfort-driven classics and sharables, including Big Boy Enchiladas with chicken and short rib topped with Christmas sauce, pico, slaw, and cotija; Uncle Rico’s Nachos layered with chips, queso, pico, slaw, pickled onion, and jalapeño ranch (with the option to add protein); the Poolboy Bowl with rice, beans, chicken, cornbread, and fresh toppings; as well as a quesadilla, a bean and cheese burrito, and the Poolboy Burrito with tomatillo chicken and cornbread.
A salsa bar adds extra customization, while sides like queso, guacamole, beans, and cornbread round out the experience.
Desserts, curated “by Mama Linda” (the Pool brother’s mother), include housemade carrot cake, pumpkin cookies, and a chocolate chip ice cream sandwiches, while the beverage program leans fun and refreshing with slushie margaritas, ranch water, grapefruit margaritas, and tallboy beers.
“Poolboy is really about capturing that feeling of being somewhere that offers a sense of content, where you don’t have to overthink things, and the prices just work,” says Aaron Pool. “We wanted to build a spot that feels easy and fun, but still intentional in every detail, and I think we nailed it.”
