Whataburger’s Return to Vegas Now Includes Three Locations

After opening on the Strip last year, Whataburger is expanding in the valley

Neil Cooney
By Neil Cooney Add a Comment
Photo: Official

Last year, Texas-based burger chain Whataburger made a comeback in Las Vegas, opening on the Strip after being absent from the valley for decades. That bounceback was already known to be continuing apace, as the Las Vegas Review-Journal broke news late last year of a second location opening on North Nellis Boulevard.

But now the RJ has broken news of third Whataburger planned this time for Henderson, on the northwest corner of Water Street and Lake Mead Parkway, based on paperwork submitted to the Henderson Planning Commission.

“The application indicates a 3,300-square-foot restaurant with a drive-thru and more than 20 parking spaces,” says the RJ coverage.

The paperwork says only that location is on the northwest corner of Water Street and Lake Mead parkway, giving no specific address. The franchisee for the Henderson location is Panda Restaurant Group, the family-owned hospitality company behind fast-casual megachain Panda Express.

“Whataburger’s following has grown exponentially in its more than 70-year history, thanks to a number of features, including its famous burgers and growing list of menu items, its iconic orange-and-white-striped restaurants and its famous Fancy Ketchup,” says the Whataburger website. “Each and every Whataburger is made to order, right when it’s ordered. And they’re still made with 100 percent pure, never-frozen beef and served on a big toasted five-inch bun with all “the extras” to suit your taste. Grilled jalapeños, extra bacon, three slices of cheese, no tomatoes, extra pickles? No problem. Your Whataburger will be made just like you like it, 24 hours a day, seven days a week.”

You can keep up with all things Whataburger by following @whataburger on Instagram.

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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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