San Diego favorite Phil’s BBQ is getting ready to fire up its first Arizona pit in Chandler, with plans to move into the former Abuelo’s space at 3440 W Chandler Blvd, according to a city application. The restaurant group is eyeing the East Valley city as its next big move outside Southern California and is preparing a full interior makeover along with exterior tweaks to make the space its own.
City Filing Lays Out the Renovation Playbook
Kevin Sheehan, president and CEO of Phil’s BBQ, told WhatNow the company does not have an opening date pinned down yet, but called Chandler “a great community” for expansion. The city application shows plans for a wood-framed entry facade and a back-of-house equipment yard as part of the buildout. Those details, along with the building’s 10,107-square-foot footprint, are all outlined in the filing, according to WhatNow.
How Phil’s Built Its BBQ Following
Founded in 1998 by Phil Pace, Phil’s BBQ built its reputation on mesquite-grilled ribs, chicken and a signature barbecue sauce that regulars know by heart. The company operates multiple locations across Southern California and also serves travelers at San Diego International Airport, per Phil's official site. The brand promotes a casual, family-friendly approach to barbecue that it pitches as an everyday kind of meal rather than a special-occasion splurge.
Why Chandler Keeps Landing First-In-Arizona Openings
Chandler has been on a bit of a hot streak when it comes to out-of-state concepts making their Arizona debut. Seafood City, for instance, announced its first Arizona store at Chandler Fashion Center late last year, one of several bigger brands choosing the city for their first step into the market, according to WhatNow. That wave of newcomers is one of the reasons Phil’s leadership has pointed to Chandler as a natural fit for the chain’s next phase of growth.
What The Neighborhood Can Expect Next
For now, there is no public construction schedule or projected opening date for Phil’s BBQ in Chandler, and the company has not posted a target timeline. When it does arrive, the restaurant will join a crowded local barbecue field that already includes favorites like West Alley, which local guides routinely call out for its brisket and ribs. Fans who want to track progress will have to keep an eye on Phil’s website and social channels for official word at Phil's official site, while local restaurant coverage continues to follow the project’s slow but steady march toward opening day.
