Lucky Penny BBQ and Bonanza Coffee Co, both operated by Open Container Hospitality Group, plan to open in mid-October at 47 N. 6th Ave. and 31 N. 6th Ave., Suite 151, respectively. The two concepts will share an expansive patio on the site of a former downtown parking lot.
The project occupies the space that previously housed Miss Saigon, which relocated a few blocks away and became Saigon Blossoms. Lucky Penny will span just under 4,000 square feet, including the kitchen, while Bonanza Coffee Co will occupy roughly 650 square feet.
A concept built around hospitality
Owner and operator Brock Lynch, along with partners Donald Dolaghan and David Knight, founded Open Container Hospitality Group to bring Lucky Penny to Tucson. The three partners carry a combined estimated 75 years of hospitality industry experience.
Lynch said the concept draws on a deeply personal vision of what hospitality should feel like. The restaurant’s name honors his late grandfather, Bill “Mac” McIntosh, a lineman and carpenter known throughout his community for generosity. Through his help, he amassed a deep collection of tools.
“My grandfather had a reputation as the guy you called when you needed something fixed,” Lynch said. “As it turned out, these were tools that he went and bought when someone called him but he didn’t already have the right tool for the job.”
Lynch said that spirit shapes the mission behind Lucky Penny.
“It is my most sincere wish that Lucky Penny provides sincere and genuine hospitality for every guest that walks through our doors,” he said.
Contemporary BBQ with a Sonoran influence
Lucky Penny describes its food as “contemporary BBQ,” a departure from the counter-service format common to most barbecue restaurants. The menu will include smoked meats alongside smoked vegetables, seafood, and dishes that draw from the Sonoran desert’s food traditions.
Lynch said the approach aims to elevate the category. “We believe that barbecue is a cornerstone of American culinary heritage and that as such it deserves a lot more intention than the norm,” he said.
The kitchen team will grind brisket trimmings for burgers, and the menu will range in price from under $10 to more than $50. Lynch said value remains a central priority as the team builds out the full menu.
Potential standout items range from smoked brisket to smoked-and-charred pulpo. The restaurant plans to source ingredients from regional ranchers and farmers as those relationships develop.
For more on Tucson’s barbecue scene, see the Tucson Foodie guide to the best BBQ in Tucson.
Mid-century design meets the Sonoran desert
Lynch said he drew design inspiration from Tucson’s existing architectural character. Lucky Penny will incorporate mid-century design elements alongside references to the American Southwest. He described the aesthetic as “midcentury western revival.”
“The colors, the geometry and mid century design elements found throughout the city are all present in our design,” Lynch said.
Many of the build-out components, including tables, a bartop, and select lighting and drinkware, will come from Dolaghan and Lynch directly or from local artisans. Among those contributors is fabricator Aidan Cornelius of Reppin Industries, who built custom smokers for the restaurant.
Lynch also connected with local artisan Daniela Figueroa, who he met at the Made in Tucson Market. Figueroa is working on multiple projects throughout the space.
The patio and seating
Lucky Penny will seat approximately 20 guests at the bar and up to 105 more across the dining rooms and lounge. The restaurant converted the existing parking lot behind the building into an outdoor dining space.
The patio will include raised planters with built-in seating, landscaping, space for yard games, and a live music area. Aggregate material will replace much of the removed asphalt. The dedicated outdoor dining area covers more than 1,000 square feet, with capacity to add seating as needed.
Bonanza Coffee Co shares the patio and features about 15 dedicated seats inside.
The team behind the restaurant
Lynch relocated from Seattle to Tucson in July of last year and made the city his permanent home. His career spans bartending, brand ambassador work for House Spirits Distillery (the makers of Aviation American Gin), beverage program management across four states, and a decade-plus as a partner in a Seattle restaurant.
Knight built a career in Seattle-area bars and restaurants, with a period working in beverage distribution before returning to hospitality. Dolaghan pursued civil engineering before shifting to the bar industry, and during the pandemic founded Zuma Construction Services in Seattle. In 2023, Dolaghan also opened Jackson Street Pizza Lounge.
Lynch said the executive chef is well known locally and will join the team full time ahead of opening.
Hours and access
Lucky Penny plans to open with limited evening hours, operating roughly 4-10 p.m. five days a week, with later hours on Fridays and Saturdays. The group hopes to expand to seven days a week and eventually add lunch service.
Bonanza Coffee Co plans to open five days a week from approximately 8 a.m. to 11 p.m., with a goal of reaching midnight hours on weekends as operations stabilize.
Friends and family preview nights are tentatively planned for Oct. 8-10, with a grand opening the following weekend.
The group has no business phone number assigned yet. Reach Lucky Penny at @luckypennybbq on Instagram or at luckypennybbq.com. Reach Bonanza Coffee Co at @bonanzacoffeeco or brewbonanza.com.
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
