Fans of the two existing Serial Grillers locations will have two additional reasons to get excited. The pizza, sub, and beer favorite announced plans to open a third location at 7585 S. Houghton Rd. A fourth location, planned for Marana, is also in the works.
“We are taking over the old Chuy’s location on Houghton at Valencia,” said Travis Miller, co-owner of Serial Grillers. “It will be Serial Grillers #3 and will seat 282 people, which is double our second location and triple our first location.”
While Serial Grillers is mostly known for their sandwiches and pizza, their beer program is also worth notice.
“We will have 60 beers on tap and will have a dedicated beer event and beer social room to showcase craft beer breweries,” Miller said. “We are continuing to grow our craft beer footprint and bringing a craft beer bar to Southeast Tucson.”
The team has no plans to stop with only three Serial Grillers locations, however.
“We will also have a contract signed this week for Serial Grillers #4, which will open summer or fall 2019 at Cortaro and I-10,” Miller said. “It will be a new construction.”
Brothers Travis and William Miller started Serial Grillers as a food truck in August 2012 before settling into a brick and mortar location in September 2013. In 2016, Serial Grillers received worldwide fame when the Food Network included The Bone Collector pizza as a top 50 delivery pizza. In January 2017, a second location opened at 1970 W. River Rd. Their midtown tap room concept Craft, A Modern Drinkery is expected to open within the next few months.
“It’s a gamble to move into such a large space, but one that we feel we have to take to grow the brand and our presence in Tucson,” Miller said.
For more information, follow Serial Grillers on Facebook and serialgrillersaz.com.
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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.
