What You'll Get
Choose Between Two Options
- $14 for $24 worth of weekend brunch or daily lunch
- $20 for $30 with of food and drink anytime
Brunch runs from 10 a.m. to 4 p.m. on Sundays only. Click to view the menu.
The Fine Print
Promotional value expires 90 days after purchase. Amount paid never expires. Limit 1 per person. Valid only for option purchased. Limit 1 per table. Limit 1 per visit. Dine-in only. Cannot be combined with happy hour specials or any other discounts, specials or promotions. Must purchase 1 food item. Brunch only available Sunday. Lunch valid daily 11am-4pm. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Spokes On Southern
Cuisine Type: New American Ale House
Handicap Accessible: Yes
Number of Tables: 25–50
Parking: Parking lot
Most popular offering: Craft beer, burgers, tacos, salads
Alcohol: Full bar
Delivery / Take-out Available: Yes
Outdoor Seating: Yes
Pro Tip: Order the stuffed pablano pepper as a side. It's filled with sweet potato mash, bacon, and queso.
Q&A with Cooper Parkinson, Managing Partner
What made you want to work with food? When did you first develop that passion?
I started working with food when I was 16 as my first job. I applied to restuarants all over Ahwatukee and got hired at On The Border Mexican Grill on Ray and I-10. I worked there for four years and then moved to Key West, Florida, where I started my bar career as a barback at a high-volume tourist bar on Duval Street. I strayed away from restaurants a few times to try other ventures, but I always returned within a year or two. I saw a lot of unique dishes during my Key West travels, such as Caribbean inspired dishes and seafood, which different for me because I'm from Arizona. Back home in the desert, I fell in love with Southwest and Mexican dishes, and I like eating various of cultural cuisines. But at the end of the day, nothing beats a good burger and fries, in my opinion. So I would say that my adventures and travels led to some interesting working opportunities that allowed me to see a wide variety of restaurants and really develop a passion for the food and beverage industry.
Do you adhere to any sustainable or eco-friendly practices?
We love riding bikes. Most of our staff does not own a car, and we encourage everyone in the neighborhood to ride a bike to the restaurant. We offer three bike racks—one of which is indoors—and we allow bikes everywhere in the restaurant. The ownership team has been mountain biking together for years, so promoting the beautiful marriage between bikes and craft beer was the natural next step.
Is there anything else you want to add that we didn't cover?
We do a lot of events at Spokes. We've had science lectures, comedy shows, beer festivals, live music, art shows, and live painting. We hold trivia night every Monday at 6:30 p.m. and karaoke every Tuesday at 9 p.m. There is always a beer class or wine tasting just around the corner.
In your own words, how would you describe your menu?
Our menu is new American with a Southwest twist. We offer made-from-scratch sauces and feature turkey on the menu as our main protein. We roast all of our own turkey in-house before slicing or pulling it for a variety of unique dishes, such as our pesto turkey sandwich on ciabatta. Our goal was to make classic bar food from scratch, such as our battered-and-fried chicken tenders and half pound ground chuck burgers. We also put our own twist on familiar Southwest dishes, such as our Spokes quesadilla. It's rolled, cut sushi-style, and stacked in towers on a plate of homemade tzatziki and chipotle aioli for dipping. Our kids menu features a great build-your-own meal where kids can pick from four categories of sides, drinks, and main dishes. The result could be something like a hamburger with applesauce, sweet potato fries, and cranberry juice.