New Wingstop Looks to Be Planned for Mountains Edge Marketplace

The location would join a developed community of restaurants
Photo: Official

Located on the southeast corner of the intersection between Blue Diamond Road and South Buffalo Drive, Mountain’s Edge Marketplace looks to be adding Wingstop to its thriving community of restaurants. Licensing paperwork submitted to Clark County by Milton Restaurant Group, LLC shows a new Wingstop opening at 7935 Blue Diamond Road, Unit 104.

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“Wingstop quickly became a fan favorite when we first opened our doors in 1994,” says the Wingstop website’s About Us page. “Our proprietary recipes, outstanding food and superior customer service created a demand that could only be satisfied by more locations. And in 1997 we began offering franchises. Today we are one of the fastest-growing concepts in the country, attracting top entrepreneurs and operators with the drive and passion to own their own business.”

Wingstop’s sauce flavors run along a Heat Scale from No Heat to All the Heat. No Heat flavors include Garlic Parmesan (Savory garlic, buttery parmesan. This dry rub is simple, potent, and delicious); a little more fiery is the Spicy Korean Q (Ginger, garlic, sriracha, and crushed red pepper create the perfect balance of sweet and spicy); and at the All the Heat end of the spectrum is the aptly-named Atomic.

Anchored by an Albertsons, Mountain’s Edge Marketplace is home to fast-casual concepts like Burger King, Jersey Mike’s Subs, and Dairy Queen Grill & Chill. The retail center’s restaurant roster also features concepts like Bluebei Sushi & Grill and El Luchador Mexican Kitchen + Cantina.

You can follow @wingstop on Instagram to keep up with Wingstop news.

Neil Cooney

Neil Cooney

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. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
Neil Cooney

Neil Cooney

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. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
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