Town Square Plans to Add Two More Fast Casual Concepts

Paperwork was submitted for a new Shake Shack and what would be Vegas’s first Torchy’s Tacos

Neil Cooney
By Neil Cooney Add a Comment
Photo: Official

Town Square Las Vegas is continuing to expand its food and drink roster, and according to coverage published recently by the Las Vegas Review-Journal, that means more concepts in the fast-casual space.

The Review-Journal cites paperwork submitted to the Clark County Planning Commission by the shopping center, located at 6605 Las Vegas Blvd., which describes a new 9,200-square-foot building that would house three restaurant tenants, including a new Shake Shack and Nevada’s first outpost of Austin-based fast-casual taco chain Torchy’s Tacos.

“Though each Torchy’s location has its own unique and different design, the commitment to top-notch ingredients is found in all our kitchens,” says the Torchy’s Tacos website. “To serve up the best of the best, we focus on developing partnerships around the world to responsibly source the finest ingredients. We believe in our fine partners, their missions, and putting our best food forward together.”

What Now reached out to Torchy’s Tacos COO Jay Wald on Friday to inquire about plans for a Town Square Torchy’s Tacos location. Wald was not immediately available for comment.

Shake Shack, on the other hand, already has seven locations in the Las Vegas area. The chain’s menu offers a range of burgers like the classic Shackburger and the SmokeShack, an Angus beef cheeseburger with applewood-smoked bacon, chopped cherry peppers, and ShackSauce on a toasted potato bun. If it’s chicken you’re looking for, you’ll enjoy Shake Shack’s Chicken Bites and chicken sandwich varieties like the Chicken Shack and the Bourbon Bacon Cheddar Chicken.

You can follow @torchystacos and @shakeshack to keep up with these two growing fast-casual concepts.

Photo: Official

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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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