Raising Cane’s Celebrates Latest Phoenix Restaurant Grand Opening

Chicken finger brand opens third Valley Restaurant this year with ribbon cutting, giveaways and music
Raising Cane’s to Celebrate Latest Phoenix Restaurant Grand Opening on Feb. 21
Photo: Official

Phoenix’s newest Raising Cane’s opens today, Tuesday, Feb. 21st and is located at 1525 N. 51st Ave. The new restaurant is close to the I-10 exit, just a few blocks away from Sueño Park. Everyone is invited to come and join in on the fun at the grand opening.

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Everyone will want to get there early for a chance to enter the “Lucky 20” drawing, where 20 Caniacs, ages 13 and older, will be awarded Free Cane’s for a Year! The Restaurant will accept entries from 7:30-8:30 a.m. and will announce the winners following a ribbon-cutting ceremony. Caniacs must be present to win. Local rock radio station 98KUPD will be on site for a live remote broadcast and interacting with Customers.

“We’re delighted to be sharing our ONE LOVE with even more Caniacs across the Phoenix area,” said Restaurant Leader Will Nance in a statement. “There’s been a strong focus on increasing our presence here, so it’s great to be opening a Restaurant within the city limits and meeting the needs of our new and returning Customers.”

Raising Cane’s recently opened new Restaurants in Chandler, at 1877 N. Arizona Ave., earlier this month and in Mesa, at 1250 S. Alma School Road, in January. In the past few months, Cane’s has opened three Arizona locations – bringing over 375 jobs to the area – and plans to further expand its footprint in the Valley of the Sun with two more Restaurants scheduled to open this spring and summer.

The Phoenix area’s newest Raising Cane’s will serve its Customers through its mobile app, triple-lane drive thru, takeout, dine-in and patio dining and is open every day from 9 a.m. to midnight.

At Raising Cane’s, it all starts with 100% premium white meat chicken tenderloins that are marinated, hand-battered and cooked to order. The menu is also known for its secret-recipe Cane’s sauce, crinkle-cut fries, coleslaw, Texas toast, freshly brewed sweet tea and fresh-squeezed lemonade.

Lisa Hay

Lisa Hay

Lisa is a staff reporter for What Now Media Group. She covers new restaurant, retail, and real estate openings across all of our markets. A true foodie, this Air Force veteran has lived all over the world — from Aviano, Italy to Nairobi, Kenya — but her favorite spot is NOLA for its rich history, architecture, culture, and of course, its good eats.
Lisa Hay

Lisa Hay

Lisa is a staff reporter for What Now Media Group. She covers new restaurant, retail, and real estate openings across all of our markets. A true foodie, this Air Force veteran has lived all over the world — from Aviano, Italy to Nairobi, Kenya — but her favorite spot is NOLA for its rich history, architecture, culture, and of course, its good eats.

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