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Duck Donuts and Habit Burger Grill to Join King of Prussia Town Center

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Photo courtesy of Duck Donuts

King of Prussia Town Center, home to Davio’s Northern Italian Steakhouse, Fogo de Chão, Paladar Latin Kitchen, City Works Restaurant & Pour House, Naf Naf Grill and b.good, is adding two new tenants to its ever-expanding dining scene—Duck Donuts and The Habit Burger Grill.

Duck Donuts franchise owners and brothers Rick and Todd Rindfuss are proud to bring their 1,500-square-foot, coastal-inspired store to the shopping district, projected to open in July.

“Our first-ever trip to Duck Donuts was to the Kill Devil Hills location in North Carolina. There was a line flowing out the front door and into the parking lot. If we hadn’t promised all of the kids donuts that morning, we probably would have just turned around due to how busy it was,” says Todd Rindfuss. “Fortunately, we decided to park and stand in line. That was the best decision we made all week. We look forward to bringing a taste of the Outer Banks back home to southeast Pennsylvania.”

Donuts at this location will be made fresh to order daily.

Photo courtesy of the Habit Burger

Elsewhere, The Habit Burger Grill, a California-based fast-casual restaurant, focused on char-grilled burgers, salads, sandwiches, shakes and French fries is also setting up shop. Since the restaurant’s beginnings in 1969, two entrepreneurial brothers have expanded the concept to more than 185 locations across the United States. The King of Prussia Town Center location will be the chain’s first Pennsylvania restaurant.

“Our goal in developing King of Prussia Town Center was to bring new and unique retail and dining concepts to the region—ones that were original or expanding from out-of-market to introduce new options to the Philadelphia area’s growing dining scene,” says Tom Sebastian, senior vice president of development at JBG Companies. “These popular brands continue to fulfill a diverse portfolio of food and dining options that today’s consumers demand.”

With the continuing growth of eateries, there’s no shortage of options—and we’re certainly not complaining.

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