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On the Move: Substance Diner is Relocating to Screwbean Brewing

On the Move: Substance Diner is Relocating to Screwbean Brewing

Jan 3, 20242 min read

Substance Diner, the popular vegan food truck that folks are used to seeing stationed at MotoSonora Brewing, is on the move. Karl Poechlauer, the proud owner, is excited to announce the shift to a new spot right next to Screwbean Brewing at 103 N. Park Ave. #101. 

This change comes as MotoSonora plans to relocate its fairly new food truck, Pizza Sonora, prompting Karl to seek a fresh opportunity at a new location. 

Finding a new home wasn’t without its challenges, but thanks to a loyal customer’s suggestion, Screwbean Brewing will be the new home for Substance Diner. Karl emphasized that this move won’t be a big inconvenience for his regulars, as it’s just a couple of miles away. 

a sandwich sitting on top of a plate of food
Substance Diner (Photo by Hannah Hernandez)

If you’ve yet to order from Substance Diner, the food truck is a vintage 1961 Shasta camper. When it comes to the setup, Karl mentioned, “The truck will be parked behind the building, with access to utilities and space for customers to pick up their orders. We’re also going to make sure there’s good signage to lead people to the truck.”

Regarding the menu and service, Karl plans to maintain the familiar experience.

“The ordering process and service will stay similar. We’ll add a breakfast menu from 8 to 11 a.m. and have breakfast and lunch overlapping on weekends, which we’ll be open from 11 a.m. to 9 p.m. on Saturday and 11 a.m. – 7 p.m. on Sunday,” he explained.

And don’t worry about changes in delivery or the menu — Karl assures everyone that they’ll still deliver and the menu will mostly stay the same. “The move won’t affect the top-notch quality and reliability that everyone expects from Substance Diner,” he added.

Karl’s aiming to open at Screwbean Brewing as soon as possible and appreciates the opportunity of working with MotoSonora for the past few years.

“I’m really grateful for everything Motosonora has done — we’ve had a great relationship,” he said. 

So, with the move, you can look forward to the same excellent plant-based food in a new, cozy environment, complemented by an array of in-house brewed beers, cocktails, espresso-based drinks, and more at Park Avenue near Broadway Boulevard.

If you’ve yet to visit Screwbean Brewing, they opened midway through 2023 and have quickly become a hot spot for morning coffee, a cozy spot for reading, and a slick taproom. The 1,000-square-foot modern industrial space is great during the colder and warmer seasons, but when the weather is near-perfect, be sure to enjoy a beverage outside on one of the brewery’s three spacious brick patios.

There is no exact opening date just yet but follow Substance Diner on Instagram to keep up with the latest. For more information, visit substancediner.com. Screwbean Brewing Company is located at 103 N. Park Ave.  For more information, follow Screwbean Brewing Company on Instagram. 

Article written by:

Hannah Hernandez

Hannah Hernandez

More about Hannah

One of Tucson’s distinguished media creators, Hannah Hernandez, also known as Death Free Foodie, navigates the realms of digital imagery, video editing, and photography.

The trajectory of Hannah’s life changed in 2017 when she adopted a vegan lifestyle, which invited new ways of relating to food and its sources. Choosing to start with sources most immediate to her, Hannah eagerly began exploring local vegan purveyors. Before she knew it she was applying her creative passions toward promoting vegan businesses and makers around Tucson, and Death Free Foodie was born.

Through Death Free Foodie came increased exposure to Tucson’s vegan culture and communities, and it was only a matter of time before Hannah acquired a dedicated following. The growth of Death Free Foodie paralleled Hannah’s personal growth beyond her comfort zones, and she welcomed a new chapter of endless foodie experiences and community involvement.

As means of relaxing, Hannah enjoys dancing and painting her heart out. She also has a garden in her backyard where she grows her favorite herbs, fruits, and veggies.

You can catch glimpses of the many expressions of Hannah’s life’s harvest via her Instagram stories. If you’re curious to see what Hannah’s up to next, follow her at @Deathfreefoodie and check out the link in her bio for reliable access to vegan content.

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@Tortillaschiwas is currently in its soft opening at 914 N. Grande Ave. in Barrio Hollywood, inside the former Grande Tortilla Factory.

Phoenix restaurateurs Armando Hernandez and chef Nadia Holguin, a James Beard-nominated duo originally from Chihuahua, Mexico, are behind the restaurant.

Tortillas Chiwas is currently open Thursdays through Saturdays from 5–10 pm with 38 seats. Reservations are available on OpenTable.

Photos by @tortillaschiwas 
Read @jackie_tran_’s article on Tucsonfoodie.com

#tucsonfoodie #tucsonnews@Tortillaschiwas is currently in its soft opening at 914 N. Grande Ave. in Barrio Hollywood, inside the former Grande Tortilla Factory. Phoenix restaurateurs Armando Hernandez and chef Nadia Holguin, a James Beard-nominated duo originally from Chihuahua, Mexico, are behind the restaurant. Tortillas Chiwas is currently open Thursdays through Saturdays from 5–10 pm with 38 seats. Reservations are available on OpenTable. Photos by @tortillaschiwas Read @jackie_tran_’s article on Tucsonfoodie.com #tucsonfoodie #tucsonnews
After 4pm, @Talegacoffee at 177 N. Church Ave. transforms into @_Velvetcowboy, serving cocktails, tapas, and late-night bar energy. Velvet Cowboy’s grand opening is Oct. 16, with upcoming events including drag brunches, DJs, and live music.🪩

This weekend’s hours are Saturday from 2pm to midnight and Sunday from noon to 10pm. Featured in this video is the Chilte(penis) martini special, made with chiltepin vodka, agua de chiltepin, and pickle juice, available until they sell out.🍸

“Opening this place feels a little surreal. To now have a space where we can bring together coffee, food, art, booze, and all the weird things we love feels like a reflection of how far we’ve come.” —Tyler Melo 

Read @jackie_tran_’s article on Tucsonfoodie.com

#tucsonnewsAfter 4pm, @Talegacoffee at 177 N. Church Ave. transforms into @_Velvetcowboy, serving cocktails, tapas, and late-night bar energy. Velvet Cowboy’s grand opening is Oct. 16, with upcoming events including drag brunches, DJs, and live music.🪩 This weekend’s hours are Saturday from 2pm to midnight and Sunday from noon to 10pm. Featured in this video is the Chilte(penis) martini special, made with chiltepin vodka, agua de chiltepin, and pickle juice, available until they sell out.🍸 “Opening this place feels a little surreal. To now have a space where we can bring together coffee, food, art, booze, and all the weird things we love feels like a reflection of how far we’ve come.” —Tyler Melo Read @jackie_tran_’s article on Tucsonfoodie.com #tucsonnews
@Tucsondoobie’s infused dinner series returns Sunday, Sept. 20, with chefs @chefmattlove and @chefroselena!🌿

The five-course dinner features playful takes on familiar favorites, including carne asada frites, a Sonoran hot dog-inspired tarte tatin, and a Gansito-inspired chocolate dessert.

The dinner runs from 6–9 pm near downtown Tucson. Tickets include the five-course meal, mocktails, sponsor experiences, a gift bag, and @tucsonprimeleaf product samples.

🎟️ Doobie members: $110
🎟️ Non-members: $150

The exact location will be emailed to ticket holders before the event. Membership is available during checkout.

đź”— in bio

MENU

COURSE 1 / AMUSE-BOUCHE 
*“Yu-Tang Crab Ain’t Nuthin To F*** Wit!*
-Goat/C.R.E.A.M. Cheese Crab Rangoons
-Taki Powder
-“Yu-Tang” Sauce (Yuzu Sweet & Sour)
-Orange Ash
-Green Onion Curls

COURSE 2 / APPETIZER 
*Purple Haze Carne Asada Frites*
-Smoked Coffee Guallijo Tri-Tip
-Melted Oaxaca
-Savory Avocado Mousse
-Purple Potato Shoestring Frites
-Heirloom Tomatoes
-Pickled Onion Powder

COURSE 3 / PALATE CLEANSER
*Agua-CHILL-e Slushie”* 
-Cucumber Serrano Granita
-Caramelized Chamoy Bowl
-Tajin
-Infused Mint/Basil Oil

COURSE 4 / MAIN ENTREE 
*Sonoran Dog(ish) Tarte Tatin*
-Beef Franks
-Mexican Coke Glazed Bacon
-Carmelized Shallots
-Refried Beans
-“Bolilo Style” Tarte Crust
-Jalapeño Mustard Crema
-Cherry Tomatoes
-Smoked Chile Guero

COURSE 5 / DESSERT
*Gansito Ă  la Mode*
-Chocolate-glazed gâteau,
-Strawberry confit,
-Toasted marshmallow mousse,
-Mexican vanilla semifreddo
-Chocolate crisp.

Photo by @dalton.voss 
#tucsonlocal #tucsonevents@Tucsondoobie’s infused dinner series returns Sunday, Sept. 20, with chefs @chefmattlove and @chefroselena!🌿 The five-course dinner features playful takes on familiar favorites, including carne asada frites, a Sonoran hot dog-inspired tarte tatin, and a Gansito-inspired chocolate dessert. The dinner runs from 6–9 pm near downtown Tucson. Tickets include the five-course meal, mocktails, sponsor experiences, a gift bag, and @tucsonprimeleaf product samples. 🎟️ Doobie members: $110 🎟️ Non-members: $150 The exact location will be emailed to ticket holders before the event. Membership is available during checkout. 🔗 in bio MENU COURSE 1 / AMUSE-BOUCHE *“Yu-Tang Crab Ain’t Nuthin To F*** Wit!* -Goat/C.R.E.A.M. Cheese Crab Rangoons -Taki Powder -“Yu-Tang” Sauce (Yuzu Sweet & Sour) -Orange Ash -Green Onion Curls COURSE 2 / APPETIZER *Purple Haze Carne Asada Frites* -Smoked Coffee Guallijo Tri-Tip -Melted Oaxaca -Savory Avocado Mousse -Purple Potato Shoestring Frites -Heirloom Tomatoes -Pickled Onion Powder COURSE 3 / PALATE CLEANSER *Agua-CHILL-e Slushie”* -Cucumber Serrano Granita -Caramelized Chamoy Bowl -Tajin -Infused Mint/Basil Oil COURSE 4 / MAIN ENTREE *Sonoran Dog(ish) Tarte Tatin* -Beef Franks -Mexican Coke Glazed Bacon -Carmelized Shallots -Refried Beans -“Bolilo Style” Tarte Crust -Jalapeño Mustard Crema -Cherry Tomatoes -Smoked Chile Guero COURSE 5 / DESSERT *Gansito à la Mode* -Chocolate-glazed gâteau, -Strawberry confit, -Toasted marshmallow mousse, -Mexican vanilla semifreddo -Chocolate crisp. Photo by @dalton.voss #tucsonlocal #tucsonevents
@Talegacoffee at 177 N. Church Ave. transforms into @_Velvetcowboy after 4 pm, bringing cocktails, tapas, disco lights, and a lively bar atmosphere to the same space. The dual concept comes from the team behind Talega Coffee Co., with coffee and scratch-made breakfast and lunch served during the day, followed by happy hour and bar service at night.

Velvet Cowboy’s grand opening is Oct. 16, with upcoming events including drag brunches, DJs, and live music.🪩 

“Opening this place feels a little surreal. To now have a space where we can bring together coffee, food, art, booze, and all the weird things we love feels like a reflection of how far we’ve come.” —Tyler Melo 

Photos courtesy of @_velvetcowboy 
Read @jackie_tran_’s article on Tucsonfoodie.com

#tucsonnews@Talegacoffee at 177 N. Church Ave. transforms into @_Velvetcowboy after 4 pm, bringing cocktails, tapas, disco lights, and a lively bar atmosphere to the same space. The dual concept comes from the team behind Talega Coffee Co., with coffee and scratch-made breakfast and lunch served during the day, followed by happy hour and bar service at night. Velvet Cowboy’s grand opening is Oct. 16, with upcoming events including drag brunches, DJs, and live music.🪩 “Opening this place feels a little surreal. To now have a space where we can bring together coffee, food, art, booze, and all the weird things we love feels like a reflection of how far we’ve come.” —Tyler Melo Photos courtesy of @_velvetcowboy Read @jackie_tran_’s article on Tucsonfoodie.com #tucsonnews