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  • What Now Las Vegas

    Horseshoe Las Vegas Is Getting a Wing Zone

    By Neil Cooney,

    2024-03-28

    After launching Wing Zone locations at New York-New York and the Flamingo , multi-concept operator and franchisee Fifth Avenue Restaurant Group will open its third Wing Zone on the Strip at the newly-transformed Horseshoe Las Vegas (formerly Bally’s ).

    Wing Zone offers classic bone-in and boneless wings, tenders, and the Wing Zone chicken sandwich, along with sides like Lil’ Tots, Mac n’ Cheese, and Funnel Cake Fries. Its chicken comes tossed in sauces and rubs ranging from classics like Buffalo and Garlic Parm Rub to Korean Chili, Thai Chili, and Nashville Hot Rub.

    “I believe we’re looking at an opening in the summer,” Robb Bonanno , Executive Vice President at Fifth Avenue Restaurant Group told What Now on Tuesday.

    The new Wing Zone location is only one of a slate of projects Fifth Avenue has been at work on. The company recently opened Bonanno’s New York Pizza Kitchen in Downtown Las Vegas , replacing Bonanno’s New York Pizzeria in a nearby location. The Pizza Kitchen concept offers many Bonanno’s New York Pizzeria favorites, along with a broader selection of additional choices.

    “We’ve got great sandwiches, pastas, and entrees, and about forty-five seats,” Bonanno said.

    In addition to the New York-New York, Flamingo, and Horseshoe locations, Bonanno says Fifth Avenue Restaurant Group plans to open two more Wing Zones on the Las Vegas Strip.

    You can keep up with all things Wing Zone by following @wing_zone on Instagram. Also, be sure to check out Bonanno’s New York Pizza Kitchen’s Downtown location and follow @bonannosnypk on Instagram.

    https://img.particlenews.com/image.php?url=05ApBP_0s8ZTnNz00
    Photo: Bonanno’s New York Pizza Kitchen Official


    Keep up with What Now Las Vegas’s restaurant, retail, and real estate scoop by subscribing to our newsletter , liking us on Facebook , and following us on Twitter . Opening a restaurant? Browse our Preferred Partners .

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