<body><div><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=0lWWIS_18pwpdau00" alt="https://img.particlenews.com/image.php?url=0lWWIS_18pwpdau00" width="985" height="1200" ><figcaption>ButterBurger and fries</figcaption></figure>Culver’s is officially headed to Virginia. Plans are in motion to open the state’s first Culver’s restaurant in Henrico County, marking a notable expansion for the Wisconsin-based fast-casual chain long beloved across the Midwest. The future location will sit at 4306 S Laburnum Avenue, directly across from White Oak Village and near Richmond International Airport (approximately little more than 100 miles south of DC).The 5,002SF retail property was recently purchased by S &amp; L Properties Richmond LLC for $1,575,000. According to information released by Cushman &amp; Wakefield | Thalhimer, the buyer plans to demolish the existing building and construct a new, prototypical Culver’s restaurant on the site. The transaction was handled by Alex T. Wotring and Bruce Bugger on behalf of the purchaser.For many Midwestern transplants, the arrival of Culver’s carries a particular kind of weight. Since opening its first restaurant in 1984 along the Wisconsin River, the brand has grown into a cultural export from America’s Dairyland, blending small-town hospitality with a menu built around comfort food done with unusual precision.At the center of Culver’s identity is the ButterBurger. Despite the name, the burger is not drenched in butter. The butter is applied to the bun, which is lightly toasted to create a crisp, golden exterior. The beef is fresh and never frozen, pressed smash-style onto a hot griddle to form a caramelized crust that fans insist is the defining detail.The second pillar is fresh frozen custard. Made with milk, cream, and egg yolks, custard is churned slowly to limit air, creating a denser, silkier texture than traditional ice cream. It is served slightly warmer so flavors come through more clearly. Each location offers a rotating Flavor of the Day, drawn from a catalog of hundreds of combinations that loyal customers often track weeks in advance.No conversation about Culver’s is complete without Wisconsin cheese curds. The chain’s fried curds pay homage to a regional staple, using yellow and white cheddar sourced from Wisconsin dairy farms. Crisp on the outside and soft inside, they are frequently cited as one of the most popular items on the menu, sometimes even edging out the crinkle-cut fries.While a specific opening date has not yet been announced, the Henrico County project will introduce the Richmond region, and Virginia as a whole, to a brand that inspires deep loyalty elsewhere. For those already familiar, it represents a taste of home. For everyone else, it may soon answer the question Midwesterners have been asking for years… how have you not had Culver’s yet?</div></body>

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Culver’s is officially headed to Virginia. Plans are in motion to open the state’s first Culver’s restaurant in Henrico County, marking a notable expansion for the Wisconsin-based fast-casual chain long beloved across the Midwest. The future location will sit at 4306 S Laburnum Avenue, directly across from White Oak Village and near Richmond International Airport (approximately little more than 100 miles south of DC).

Culver’s To Open First Virginia Location

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Culver’s is officially headed to Virginia. Plans are in motion to open the state’s first Culver’s restaurant in Henrico County, marking a notable expansion

Culver’s To Open First Virginia Location

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