You’re driving down Pebble Creek Parkway in Goodyear, and the neon lights of Bubba’s 33 are basically screaming at you. It’s loud. It’s bright. There are enough TV screens inside to make a Best Buy jealous. But honestly, none of that matters if the food is just another version of generic "chain" fare. Most people think they know the Bubba's 33 Goodyear menu before they even sit down—burgers, fries, maybe a salad if someone’s feeling guilty. They're wrong, though.
The reality is that this place is a weird hybrid. It’s part scratch-kitchen, part sports bar, and part 1950s pizza parlor. If you walk in expecting a standard frozen-patty experience, you're going to be surprised. I’m talking about a kitchen where the dough is made from scratch and the meat is ground in-house. It’s a level of effort you don't usually see in a place that has garage doors for walls.
The Ground-In-House Burger Secret
Let’s get into the burgers first because that’s the anchor of the whole experience. Most "casual dining" spots get their meat pre-patted and frozen. Bubba’s doesn’t. They use a blend of beef brisket and chuck, and they grind it right there in the Goodyear kitchen. You can taste the difference. It’s juicier. It has that coarse, steak-like texture that a machine-pressed patty just can't replicate.
The "Bacon Burger" is their flagship, and it’s kinda polarizing. They don't just slap strips of bacon on top; they actually grind the bacon into the beef. It’s a 33% bacon to 67% beef ratio—hence the "33" in the name. It’s salty, smoky, and heavy. If you’re looking for a light lunch, this isn't it. But if you want a burger that actually tastes like something new, this is the one.
Then you’ve got the Sunshine Burger. It’s got a fried egg, American cheese, and bacon. It’s basically breakfast on a bun, and in the Arizona heat, it’s a lot to handle, but somehow it works. They serve these on toasted buns that actually hold up to the grease. Nothing is worse than a burger that disintegrates halfway through, right? These stay together.
Hand-Tossed Pizza that Rivals the Local Joints
It’s genuinely strange to find good pizza in a sports bar that specializes in burgers. Usually, pizza is an afterthought—a frozen crust with some cheap mozzarella thrown on top for the kids. But the Bubba's 33 Goodyear menu treats pizza like a primary focus.
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The dough is fermented for 24 to 48 hours. That’s a "real pizza place" move. It gives the crust those little charred bubbles and a chewiness you usually only find in boutique pizzerias in Phoenix or Scottsdale.
- The Buffalo Chicken Pizza: It’s not just hot sauce. They use a creamy buffalo sauce base, fried chicken, and a drizzle of ranch. It’s aggressive, but it’s a fan favorite for a reason.
- The Dickie Vitale: Named after the legendary announcer, it’s loaded with meats. Pepperoni, Italian sausage, and ground beef. It’s a protein bomb.
- The Veggie: Surprisingly good. They don't skimp on the peppers and onions, and the vegetables actually have some crunch left in them.
If you’re sitting at the bar watching the Cardinals game, getting a 12-inch pizza is almost always a better move than the appetizers. It’s shareable, but you’ll probably want to keep it all for yourself.
Why the "Stone-Baked" Part Matters
The Goodyear location uses stone-hearth ovens. This isn't just marketing fluff. Stone retains heat better than metal, which means the bottom of your pizza gets crispy while the cheese stays gooey. When you look at the Bubba's 33 Goodyear menu, you'll notice they emphasize "hand-stretched" dough. It means every pizza looks a little different. It’s imperfect, which is exactly how food made by humans should look.
Most people don't realize that the sauce is made fresh, too. It’s not that overly sweet, syrupy stuff you get at the big delivery chains. It’s got a bit of acidity and a hit of oregano that cuts through the fat of the cheese. Honestly, it’s one of the few places in Goodyear where you can get a legitimate pizza and a high-end burger under the same roof.
Beyond the Greasy Stuff: Salads and Salmon
Look, nobody goes to a place with "Bubba" in the name for a diet. But sometimes you’re the one person in the group who isn't trying to eat 2,000 calories in one sitting. The Goodyear kitchen actually puts effort into the greens.
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The Big Salad is exactly what it sounds like. It’s huge. They use fresh greens—not that wilted iceberg mix that comes in a bag. The Grilled Chicken Salad is a solid choice because the chicken is seasoned well, not just rubbery strips.
And then there's the Grilled Salmon. It’s a bit of a curveball on a menu dominated by deep-fryers. They serve it with "shotgun shrimp" or just seasoned with chili rub. It’s surprisingly flaky and well-sourced. It shows that the kitchen staff actually knows how to cook, not just how to flip burgers.
The "Shotgun" Starters You Can't Skip
The appetizers—or "Starters" as they call them—are designed to be shared. If you try to eat the Shotgun Shrimp by yourself, you’re going to have a rough afternoon. These are lightly breaded shrimp tossed in a spicy cream sauce. It’s got a kick, but it won't ruin your taste buds for the rest of the meal.
Then there are the Crooked Fried Pickles. They aren't chips; they’re long, thin slices. This is a game-changer because you get more surface area for the breading. They’re served with a ranch dipping sauce that tastes like it was actually made with real buttermilk, not just poured out of a gallon jug.
The Vibe in Goodyear: Why People Stay
The Goodyear location specifically has a different energy than some of the older Bubba's spots. It’s cleaner, the staff is generally younger and faster, and the layout feels more open. Being right near the spring training facilities means it gets absolutely slammed in March.
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You’ll see families, construction crews, and people in suits all sitting in the same row. It’s unpretentious. The Bubba's 33 Goodyear menu reflects that. There’s no "truffle oil" or "micro-greens" here. It’s just solid American food done with more technique than you’d expect.
One thing to watch out for: the noise. If you’re looking for a quiet, romantic date spot, this is the wrong place. Between the classic rock playing and the 40+ televisions, it’s a sensory overload. But that’s the point. It’s supposed to be a party.
Happy Hour and the "Ice Cold" Beer
They take their beer temperatures seriously. They have a custom-built refrigeration system that keeps the drafts at exactly 29 degrees. It’s cold. Like, "ice crystals forming on the top of your glass" cold. In the middle of a 110-degree Arizona summer, that’s not just a luxury; it’s a necessity.
The margarita list is also pretty extensive. They use real fruit purees. The "Jamaican Cowboy" is a weird mix of rum, schnapps, and pineapple that sounds like it shouldn't work, but it’s one of their best sellers. It’s sweet, sure, but it’s strong.
Actionable Tips for Your Next Visit
If you're planning to head over to the Goodyear location, don't just wing it. Here is how to actually navigate the experience to get the best value:
- Download the App First: They often have "Join the Club" deals where you get a free appetizer or a discount on your first burger. It takes two minutes and saves you ten bucks.
- The "Half and Half" Strategy: If you can't decide between a burger and pizza, go with a group and order the 12-inch pizza as a "table snack" while everyone gets a burger.
- Avoid Peak Times: Friday and Saturday nights after 6:00 PM are a madhouse. If you want a booth without a 45-minute wait, try the "late lunch" window between 2:00 PM and 4:00 PM.
- Ask for the "Double" Bacon: If you really want to lean into the 33% bacon concept, you can actually ask for extra bacon strips on top of the bacon-infused patty. It’s excessive, but hey, you’re already there.
- Check the Seasonal Taps: They usually have local Arizona brews on tap that aren't always listed on the main printed menu. Ask the server what’s fresh from the local craft scene.
The Bubba's 33 Goodyear menu isn't reinventing the wheel, but it is making the wheel much better. By grinding their own meat and fermenting their own dough, they’ve managed to bridge the gap between "cheap fast food" and "expensive gastropub." It’s consistent, it’s loud, and it’s arguably the best spot in the West Valley for a burger and a beer when you don't want to overthink things.
Go for the bacon-grind burger, stay for the 29-degree beer, and don't forget to grab a side of those pickles. You'll understand the hype once you're halfway through that first slice of stone-baked crust.