Jawnie's Cheesesteak Will Open Denver Location by 2027
The food truck operator will expand into a brick-and-mortar space in the Art District on Santa Fe.
Updated on Oct. 6, 2026 in Openings & Closings
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Jawnie's Cheesesteak Co. plans to open a permanent restaurant at 674 Santa Fe Dr. by spring 2027. The business currently operates as a food truck outside Meier Skis on South Broadway.
Why it matters
The expansion addresses a perceived gap in Denver's late-night dining market by modeling service after East Coast standards. The owners intend to diversify their operations by adding a commissary kitchen to the property for external rental use.
The menu features a standard cheesesteak for $17 and a bowl for $15, with fries priced at $6. These figures accompany a shift from a mobile rental business launched in 2019 to a fixed-site operation.
The players
Chris Sempeles
Co-founder of the cheesesteak operation with a background in rental-based food service.
Kyle Pellman
Co-owner who helped lead the transition from a mobile truck model to a brick-and-mortar storefront.
Denver Water
The local utility agency responsible for infrastructure maintenance and water pipe replacement in the district.
The details
The owners secured permits and completed a multi-year build-out of the site to support specialized food preparation, including sourcing bread from a local baker with Pennsylvania roots. The property will transition from its current state, following water pipe replacements by Denver Water earlier this year, to include both a restaurant and a commissary space for rent.
Timeline
2019: The owners launched their initial rental business.
Earlier 2026: Denver Water replaced pipes outside the restaurant location.
Spring 2027: The restaurant is scheduled to open for customers.
Market Landscape
This project reflects a broader trend of mobile food operators utilizing fixed property investments to generate secondary income via commissary space. The move marks a formal entry into the Denver dining scene after years of operating as a mobile unit.
Operators in the Art District should monitor how late-night service hours impact local foot traffic on weekends. Business owners with underutilized kitchen square footage should consider the viability of a commissary rental model as a revenue hedge.
The takeaway
The successful transition from a mobile truck to a fixed location requires a clear competitive differentiator to justify the shift in operating costs. Monitor local commercial real estate permit cycles to understand the timeline for building out specialized food service properties in the city.
Further reading
For more on local commercial property changes, visit Openings & Closings.
Source note: This article includes information reported by The Denver Post.
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