During lunch and dinner, passersby strolling along North Main Street in downtown Columbia might catch the enticing aroma of expertly grilled burgers dripping with roquelain cheese, wafting down the alleyway adjacent to BriarWorks pipe factory and taproom.

If they turn their heads to peek down the alley, they'll see the new cozy home of Loosewheels food truck. At night, hanging lights set the alleyway aglow and happy eaters socialize at picnic tables as they crunch on crispy onion rings — a food item that's developed a following — sink their teeth into a double patty, or relish in an authentic Cuban sandwich, which stands about 4 inches high. 

Several years ago, chef and musician Marcus Malone debuted his food truck Loosewheels, a mobile spin off of his previous establishment Lucille's restaurant.

As the former owner of Lucille's, 822 S. Main St., which later became Marco's at 822 South and then Bistro 822, Malone wanted to bring the business back in a new, more modern way, akin to the downtown district's continued growth.

The food truck's name also gives a respectful play on words and historical nod to the classic Lucille's brand.

Having fostered a strong following of people clambering for Malone's signature burgers and famous 24-hour marinated hand-battered onion rings, opening a food truck seemed the natural fit given Maury County's expanding food truck community.

Though his initial vision was to eventually grow into another brick and mortar establishment, a new idea was spawned — to set up shop in the cozy alleyway in downtown Columbia.

In early November, "Loosewheels Alley" opened as a permanent spot for his food truck, bringing in customers immediately and beginning a partnership with Briarworks owner Pete Prevost.

So far, the new spot has been a success, generating a crowd and drawing loyal burger eaters.

"I don't know if I would even look at doing a brick and mortar after what we've been doing here," Malone said.

"With the former restaurant, it was an organic thing that we had built. It just happened, just like how they did it in places like East Nashville, Portland or Austin. They just did things that had a really cool vibe."

Loosewheels typically operates lunch and dinner shifts from 11 a.m. to 2 p.m. and 5-8 p.m. Tuesday-Friday, as well as noon to 3 p.m. and 5-8 p.m. Saturdays. With its growing popularity, the food tends to sell out, and so preorders are recommended by calling (423) 255-0753.

The Loosewheels concept, Malone said, is to create a new gathering spot "off the beaten path" where he can not only have steady business, but trickle his customer base into the local pipe shop, while also keeping a local tradition that started with Lucille's alive and well. He also has a long-term vision to grow the location over the next year.

"I honestly feel like with the influx with new people that are coming into town, they are kind of used to that larger city mentality, and they are going to appreciate what we are trying to do here. Plus, it's off the beaten path, which I think is the coolest thing ever," Malone said.

"It's a place where people can come, enjoy good food and feel safe that they aren't out at a bar or where it's overcrowded. We have ideas for live music, or to have a projector where we can show old movies. It'll be the kind of place I think a lot of people miss."

Prevost has also noticed a shift in his customer base since the alleyway diner first opened, with more people coming into the establishment during daytime hours and others discovering what Briarworks has to offer.

"Another big reason I always wanted to do something back in the alley was because we were kind of limited, having to be 21 and over inside. When we open up an outdoor outlet onsite that any age can come to is a huge bonus," Prevost said. "And unlike most of the places in Columbia, we stay open later."

Some of the popular Loosewheels menu items include favorites like the "Loosewheel" burger, which includes a "double squashed" patty topped with a "special recipe" pimento cheese, caramelized onions and bacon between a buttery grilled bun. The "Alley Melt" features the same double squashed burger with bacon and mayo sandwiched between two Texas toast grilled cheese sandwiches.

There are also weekly specials, such as Malone's popular "third generation" recipe meat loaf, loaded bacon cheeseburger fries, a Cuban sandwich and crispy fried mac n' cheese. The Cuban is piled high with ham, house-made smoked pulled-pork, cheese mustard and pickles.

"Some customers tell me that it's one of the most authentic Cubans they've ever had," Malone said.

Bringing his gourmet recipes back to his crowd of loyal followers, as well as new customers has been exciting, but Malone's longtime vision is to build the alleyway into a new go-to spot for people to gather and enjoy local "flavors," incorporating an al-ages locale to offer live music, movie nights and more.

But the growth and progress in accomplishing his vision comes one step, or rather one beef patty, at a time. Yet, no matter how much work it takes, Malone says that in the end it's all about the community, and providing an atmosphere that'll leave visitors wishing to come back for more.

"I just have a gut feeling that this is going to be really cool, something that we have been looking for. There have been a lot of great places that have been popping up around here, like Marcy Jo's, but since 822 left, live music was left to just Puckett's and a few of the beer bars," Malone said. 

"I've got a bunch of talented people that are just waiting to play here, and people are starting to get out more now that COVID has calmed down. By spring or summer, this place is going to be ready to rock."