PrintThe Shake Shack Phenomenon
It was a gorgeous day in New York last Friday, so I ventured over to the Shake Shack, Danny Meyer and the Union Square Hospitality Group's burger and hot dog emporium in Madison Square Park (Madison Ave. and 23rd St.). The line was insanely long (about an hour from getting on line to eating), but my Shack Burger, made with American cheese, lettuce, tomato and some kind of Thousand Island dressing, was delicious, rare as ordered, with the Shake Shack's trademark salty, crusty exterior. The order-taker at the cash register had talked me out of my usual small vanilla frozen custard and steered me to the special flavor of the day, Coffee Brownie. I loved the coffee frozen custard, but the chunks of brownie were too big and too sweet. A Shake Shack source told me that morning they're already serving 900 burgers a day (it was only late March for Christ's sake), so lord only knows how long the line is going to be come summer. Check out the other early reports on Shake Shack from eater.curbed.com and ahamburgertoday.com
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