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    What-a-design

    Whataburger opens first store with polarizing new design in Central Texas

    John Egan
    Dec 2, 2020 | 3:56 pm
    Whataburger new look
    Bellmead, just north of Waco, is home to first Whataburger with the new design.
    Rendering courtesy of Whataburger

    Once known as a hub for locomotive shops operated by the Missouri-Kansas-Texas Railroad, the Central Texas city of Bellmead now can savor another distinction. It’s the first place in the U.S. with a Whataburger that showcases the burger chain’s updated restaurant design.

    The new-look restaurant replaces an older Whataburger at 950 N. Loop 340, near I-35 and directly northeast of Waco. The 4,651-square-foot successor restaurant, which opened November 17, represents the debut of the company's new prototype for large-format locations.

    “There’s a lot of things that people hold sacred, if you will, about our brand,” James Turcotte, senior vice president of real estate at San Antonio-based Whataburger, says on the company’s website. “That’s the iconic A-frame, the visuals, our branding, the linkage to our past. We really tried to blend those concepts [into] the prototype.”

    In July, the company revealed a makeover for its larger restaurants. Under the design scheme, new Whataburger structures typically will lack their iconic A-frame, corrugated-metal design, which dates back to the 1950s. Rather, an A-frame architectural element will appear behind the chain’s “W” logo above the front entrance. Also, the reimagined exterior scales back the familiar orange-and-white color palette.

    Other design highlights of the new Bellmead restaurant, with room for 84 guests, are:

    • Orange, gray, and white seating.
    • Wood flooring and accents that lend a warm, cozy feeling.
    • Light-colored brick, stone, and metal exterior.
    • Lots of glass to let in more natural light.
    • Wallpaper that includes subtle images of Bellmead’s water tower, the old MKT railyard, and an “LV” symbol paying tribute to the old La Vega High School.

    “Our new large-unit prototype helps us serve more guests, even better than before. From a new kitchen layout to maintenance-free finishes, Bellmead’s new restaurant is designed to give our employees the best environment possible to serve up the delicious burgers and friendly customer service our customers know and love,” Whataburger spokesman Will Webber says in a statement provided to CultureMap.

    One fan of the new Whataburger vibe is Bellmead City Manager Yost Zakhary.

    “It looks futuristic, is beautifully laid-out, and looks as if they are really gearing up to accommodate drive-thru traffic and call-in texts for curbside delivery,” Zakhary told the Waco Tribune. “It seems to be very customer friendly, with a good-sized dining room. I would envision it becoming a place just to hang out and do work. Within six months, I wouldn’t be surprised if this is the top-selling store in the district, judging by my conversations with Whataburger.”

    Regular customer Ben Macias told local TV station KWTX that he loved the modern appearance of the new Whataburger in Bellmead.

    “I like what they did with it. … It’s an improvement [over] what they had,” Macias said.

    When Whataburger took the wraps off the revamped restaurant design this summer, some folks on Twitter were not as kind as Zakhary and Macias.

    For instance, one Twitter user lodged this complaint: “@Whataburger is putting on a new face that doesn’t compare to its iconic A-frame restaurants, which portray a uniqueness and differentiation from other burger joints. Maybe more modern, but it diminishes the appeal and brand equity the company commands from the curb.”

    Another Twitter critic bemoaned the new design as “boring and bland,” while still another decried it as “a slap in the face of the original design.”

    burgers
    news/restaurants-bars

    What's Eric Eating Episodes 523 and 524

    Acclaimed Austin duo dish on their wine-obsessed neighborhood restaurant

    CultureMap Staff
    Jan 16, 2026 | 1:08 pm
    Birdie's Arjav Ezekiel Tracy Malechek-Ezekiel
    Photo by Mackenzie Smith Kelly
    Birdie's owners Arjav Ezekiel and chef Tracy Malechek-Ezekiel are this week's guests.

    On this week’s episode of “What’s Eric Eating,” chef Tracy Malechek-Ezekiel and beverage director Arjav Ezekiel join CultureMap Houston editor Eric Sandler to discuss their Austin restaurant Birdie’s.



    Widely considered one of Austin’s top restaurants, Birdie’s has earned local, regional, and national acclaim, including a place of the 2025 Time100 Next list, Food & Wine magazine’s 2023 Restaurant of the Year, and a 2025 James Beard Award for Outstanding Professional in Beverage Service to Ezekiel. In a 2024 column, James Beard Award winner Chris Shepherd recommended that Houstonians visit Birdie’s the next time they’re in Austin.

    Sandler’s conversation with the duo begins with a little bit about how they met while working together in New York and their decision to move to Austin. From there, it turns to Birdie’s counter service model that’s unusual for a restaurant of its quality. Sandler asks whether not offering traditional table service has lowered the restaurant’s profits.

    “It’s the opposite. Because we have a leaner labor force in the dining room, our margins are probably double what they would be if we were a traditional restaurant,” Ezekiel explains. “What we’re able to do is take a portion of that margin and invest it back into our team. We talk about ‘Conscious Capitalism’ a lot. That extra margin pays for paid family leave that we offer to everybody on our team, the month of paid and planned vacation every year, the subsidized health insurance, the subsidized mental therapy we offer. We needed to find more change under the cushions, so we could invest it back into our team.”

    Initially, Birdie’s opened with an a la carte menu. In 2025, it switched to a prix fixe format that offers diners six courses for $80. The switch means the restaurant serves fewer diners per night, which has shortened the wait to order from up to an hour to 20 minutes or less. Chef Malechek-Ezekiel explains that this change has also expanded the range of dishes she’s able to serve and broadened the techniques she uses to create them.

    “We can cook fish confit. We can use the Japanese robata grill to cook on charcoal. We can hot smoke fish to order. Now, I feel like, wow, look what we can do now. Before, we had the skills, but we couldn’t physically do it with how tiny our space is.”

    Listen to the full episode to hear more about how Birdie’s guides diners through its wine list, which of the monthly prix fixe menus has been the most successful, and the couple’s thoughts on potentially opening a new restaurant.



    In this week’s other episode, Craft Pita chef-owner Raffi Nasr joins Sandler to discuss some recent news in the world of Houston restaurants. Their topics include Tex-Mex restaurant Superica transforming into a casual steakhouse; the imminent opening of delivery-focused Shredders Pizza; and a change in operations at Weights + Measures.

    In the restaurant of the week segment, Nasr and Sandler describe their recent meal at Oru, a new sushi restaurant in the Heights from the team behind Michelin-recognized omakase counter Neo and Upper Kirby hand roll concept Kira. Listen to hear their favorite dishes as well as Sandler’s quibbles with a couple of aspects of the experience.

    -----

    Subscribe to "What's Eric Eating" on Apple podcasts, Spotify, or wherever you listen to podcasts. Hear it Sunday at 9 am on ESPN 97.5.

    Birdie's Arjav Ezekiel Tracy Malechek-Ezekiel

    Photo by Mackenzie Smith Kelly

    Birdie's owners Arjav Ezekiel and chef Tracy Malechek-Ezekiel are this week's guests.

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