Team Behind D On Wheelz Food Truck to Launch First Brick-and-Mortar

Smokin’ DJ’s will open in Lake Wales

Neil Cooney
Written By Neil Cooney
News Writer
Photo: Official

Popular food truck D on Wheelz has been serving up a menu of barbecue dishes, wings, soul food, and more since 2017. After growing their food service business, husband-and-wife team Jennifer and Demetrius Leeks are preparing to branch out with their first brick-and-mortar restaurant. Smokin’ DJ’s will open at 122 North First Street, Unit 5, in Lake Wales.

“We’ve mostly been open on weekends,” Jennifer Leeks told What Now on Tuesday. “I’m a teacher and my husband is a barber, so we did a lot of weekends, holidays, and special events. Once we open the restaurant, we’ll continue with the food truck as well.”

The two entrepreneurs received a grant from Lake Wales to launch the business, which will open on the southeast corner of the First StreetOrange Avenue intersection. The space will seat about 50 guests, and there are plans for a back patio where guests will be able to relax or reserve the space for parties and other events.

The D On Wheelz menu features a selection of sandwiches with proteins like Ribs, Chicken, Sausage, Pulled Chicken, and Pulled Pork. Special varieties include the Smokin D, with pulled pork and coleslaw, and the Smokin J, with pulled pork and mac & cheese. All these are also available as a dinner, served with sides like baked beans, potato salad, and fries. Wings come in varieties like Lemon Pepper, Zing, Garlic Parmesan, and Buffalo.

You can top it all off with one of several lemonade varieties, like Pineapple Lemonade or Mango Lemonade, and for dessert, choose from Banana Pudding, Strawberry Cheesecake, and more.

Opening in its new location, Smokin’ DJ’s will offer this same selection, along with a few additions, including burgers and seafood dishes.

Follow D on Wheelz on Facebook to keep with this local brand’s first brick-and-mortar opening.

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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