Winchell’s Donuts to Open in Sunrise Manor

The new location will be the donut chain’s tenth in Las Vegas
Photo: Official

With more than 170 locations serving more than 70 varieties of the Warm ‘n Fresh Donut®, Winchell’s Donut House is the West Coast’s largest donut chain, with a footprint six states plus Guam and Saipan. The chain is soon to open its tenth location in Las Vegas, setting up shop at 1961 N Nellis Blvd.

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A brief look at the Winchell’s menu reveals a prodigious variety of choices, even within the narrow purview of a donut shop. Plenty of coffee drinks, tea, juice, and blended drinks, as well as the brand’s famous donuts, in classic varieties that include apple fritters, maple iced, bear claws, and cinnamon crumb cake, have been offered at the chain’s many locations. A selection of bagels, croissants, muffins, and other pastries are also on offer, plus sandwiches: breakfast sandwiches like the classic ham, egg, and cheese, plus deli sandwiches like Black Forest Ham on a Wheat Bagel.

The specifics of the Nellis location’s menu are still unknown for the moment, as are other details pertaining the donut shop’s opening. A representative of Donuts of Las Vegas LLC was not immediately available for comment.

The Nellis Blvd location is situated on the southwest corner of the intersection with E Lake Mead Blvd, with nearby eateries including China a Go Go and Rubalcaba Taco Shop. The building at 1961 N Nellis is currently occupied by a Subway sandwich shop. It is unknown whether the Winchell’s location will replace Subway or join it.

No opening date has been announced for Las Vegas’s tenth Winchell’s.

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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