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What-a-look

Texas' beloved Whataburger trades iconic A-frame design for new look

John Egan
Jul 8, 2020 | 10:31 am

Whataburger, the San Antonio-based fast-food chain turned Texas treasure, is undergoing a makeover. But the famed burgers and fries aren’t going away, and the trademark orange-and-white color scheme isn’t vanishing. Rather, the restaurants themselves are getting an updated look.

Whataburger recently debuted its first refreshed store in its South San Antonio. The newly remodeled location at 7007 S. Zarzamora St. is “really a merger of new and old,” James Turcotte, senior vice president of real estate at Whataburger, tells CultureMap.

“We have gone to great lengths and effort to try to maintain the linkage to our past, because we know, particularly in Texas, that people’s grandparents have eaten there, their parents have eaten there, they’re eating there,” Turcotte says of the companywide design overhaul. “We don’t take that loyalty lightly at all. We’re going to great lengths to try to make sure that they feel like the tradition of Whataburger is still there and being maintained, and we’re being good stewards of the brand.”

Turcotte says the renovated store on Zarzamora de-emphasizes Whataburger’s familiar A-frame, adds more glass around the front of the building, updates the décor, and serves up a refashioned kitchen. The interior exudes a modern yet slightly retro feel, highlighted by orange and gray seating, and warm wood finishes.

What’s been the reaction to the updated design?

“As in all things, some people seem to love it and some had some maybe less-favorable comments. But you know, that’s just the internet, I guess,” Turcotte says.

At the moment, two other San Antonio locations are undergoing makeovers, he says. Over the next eight to 10 years, all of Whataburger’s existing restaurants will get the new treatment. The chain comprises more than 700 company-owned stores and nearly 130 franchised stores in 10 states.

Turcotte says the Zarzamora location received what he calls a “super remodel.” That store was gutted and rebuilt, and some of the other locations will be as well. The rest of the existing restaurants will get less of a face-lift: either an upgraded exterior, kitchen, and dining room, or an upgraded exterior and kitchen.

Meanwhile, the first prototype for brand-new Whataburger stores is under construction in Bellmead, near Waco; it’s set to open in August or September. A rendering of the prototype shows no A-frame. Instead, an A-frame architectural element pops up behind the chain’s “W” logo above the front entrance. Also, the exterior dramatically scales back the iconic orange-and-white color palette.

Turcotte says Whataburger has been shifting away from the A-frame format in recent years, in part because real estate developers and city planners balk at it. “It’s a constant challenge to try to evolve but maintain the links to your past,” he says.

Meanwhile, the interior of brand-new stores will be similar to the décor at the Zarzamora store.

Next year, “virtually” all newly built stores will incorporate the prototype design, Turcotte says. Twenty-five new stores are on tap for 2021.

Turcotte guarantees that aside from the introduction of limited-time menu items, the restaurant makeovers won’t include menu changes.

“We know we’re a burger company, and we’re focused on burgers, fries, and drinks. And we want to make sure that that’s what our customers can always count on us for,” he says.

Turcotte says Whataburger plans to expand into the Kansas City and Tennessee markets while bulking up its presence across the South. As part of the expansion, Whataburger is franchising restaurants for the first time in almost 20 years.

As you might expect, Whataburger continues to look for growth opportunities in Texas, where it was born in 1950. In June 2019, Chicago-based investment firm BDT Capital Partners purchased a majority stake in Whataburger.

“Even though most of our stores are here in Texas, we still feel like there’s a lot of opportunity for us to continue to grow in Texas markets. Texas is still one of the most dynamic growth states in the country, and we continue to see a lot of other brands come to Texas to try to take advantage of that,” Turcotte says. “So in no way, shape, or form should anybody think that we’re abandoning Texas to run off and do other things. We very much understand that this is a core market for us and will be for a long time.”

The chain recently debuted its first refreshed store in its hometown of San Antonio.

Whataburger exterior
Photo by Elizabeth James
The chain recently debuted its first refreshed store in its hometown of San Antonio.
burgers
news/restaurants-bars

head east

Eagerly-anticipated Houston barbecue joint hosts weekend preview pop-ups

Eric Sandler
Dec 18, 2025 | 3:30 pm
Eastbound Barbecue food
Courtesy of Eastbound Barbecue
Get a first taste of Eastbound Barbecue this weekend.

One of Houston’s most eagerly anticipated new barbecue joints is giving diners a preview of what’s to come. Eastbound Barbecue will host “Sneak Peak Weekends” every Saturday and Sunday beginning this Saturday, December 20, until the restaurant opens in early 2026.

Held at the restaurant’s location in the East End (1105 Sampson Street) from 12-4 pm (or sold out), the weekend service gives diners their first chance to try Eastbound Barbecue’s smoked meats, sides, and desserts. That includes, smoked brisket, baby back ribs, jalapeno & cheese sausage, hatch chili lasagna mac & cheese, herbed potato salad, and more. Save room for the two dessert offerings, salted caramel banana pudding and cookie butter cake.

To distinguish Eastbound’s barbecue, chefs Lopez and Granville use different seasonings than other restaurants, such as rosemary salt in the brisket rub and a miso-caramel sauce that gives its ribs a sweet and savory bite. During the preview, Eastbound’s prices are noticeably lower than many other Houston barbecue joints, with brisket priced at $29 per pound, ribs at $26 per pound, and pulled pork at $22 per pound.

As CultureMap reported in August, Eastbound unites four friends, Ryan Penn, Ryan Powell, Luis Lopez, and Jake Granville, who also held senior roles at various restaurants owned by prominent Houston chef Ronnie Killen. Since then, the four partners have finished many of the improvements they needed to make prior to opening, including closing in the patio and installing offset smokers on the property.

For Penn, leaving the Killen’s organization after almost 20 years was a difficult decision, but one he felt he had to make. “I could have worked for [Killen] forever and been happy. It was more along the lines of, if I don’t do this now, I don’t want to be 70 and wish that I had,” he said at the time.

Eastbound Barbecue food

Courtesy of Eastbound Barbecue

Get a first taste of Eastbound Barbecue this weekend.

news-you-can-eat barbecue openings
news/restaurants-bars

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