Skip to main content

Shake Shack, NYC



I just love Shake Shack.  A nice, juicy burger, fries, soda and a cup with melted vanilla custard is perfection in my book.

What started out as a hot dog cart in Madison Square Park in New York City in 2004, grew into a very successful international chain.  Not only are there Shake Shacks all over the U.S., there are now branches as far away as Turkey, Japan and South Korea!



The order is placed to the left, the crowd to the right is waiting for pick up.  Most locations have a short custard only line. 


The menu is easy to read and understand (even for foreigners), there is a weekly shake/custard calendar and one custard special.








All of their locations sell t shirts for humans and for dogs.


Once the order is placed, you will be handed this gadget that lights up when the order is ready for pick up.  It usually can take up to 5-8 minutes, depending on how busy they are.  The Theater District and the Madison Square Park locations get quite busy during lunch.  


This was our lunch with a fantastic blueberry custard (flavor of the week).


Friends who were visiting got this.  If you ask for the Shack burger, it will come with cheese, lettuce, tomato, onion and their special sauce.  While the burger is not the greatest thing out there, it is  delicious and well seasoned.  The fries have a crunchy exterior and are nicely flavored. 



 I tried the blueberry pie custard and it was heavenly.  It consisted of a vanilla custard over chunks of a blueberry pie and topped with whipped cream, and it was crazy fantastic.  It was so delicious that as I was eating it, I was texting friends to go out and try it.




This is the regular vanilla custard which is delicious.



They sell snacks for dogs and of course a nice Shack t shirt.


A friend got this hot dog but with ketchup, crazy!  I am a strictly mustard gal.  


Check their website for location and hours.

Joanna

Labels:

Comments

Post a Comment

Popular posts from this blog

Bordier Butter - The Best Butter in France

France is in the midst of a butter shortage!  Due to a decrease in milk production and a substantial demand for French pastries all over the world (mainly China and the Middle East), the price of butter has increased by 60% in one year.  The French are stocking up and thus creating shortages.  French newspapers are publishing articles titled "A guide to cooking without butter".  So, with hopes that the shortages are temporary, here is my ode to the best butter in the world.  I'm not kidding.  The. Best. Butter. In. The. World. Mr. Bordier, a grandson and a son of cheese mongers, became a butter artisan in 1985.  He acquired a creamery originally founded in 1927.  The supreme taste of the Bordier butter was first recognized by a chef from the Plaza Athenee while vacationing in Brittany, a beautiful region in northwestern France. Bordier is the lone butter master to still use the old method of kneading the butter according to the 19th century t...
5 comments
Read more

Azura, Jerusalem

Azura, an eatery in the Machane Yechuda market was opened by Ezra, nicknamed "Azura" in 1952 after he emigrated from Turkish Kurdistan. These days, Azura, run by Ezra's nine children, has a cult-like status, and the crowds to prove it. Azura is not easy to find and your best bet is to enter it from the Iraqi part of the Machane Yechuda market.  It is almost impossible to find it from the street. The restaurant is located on a small square filled with older man playing backgammon and sipping tea, which just adds richness to the already wonderful atmosphere. The food is cooked slowly in these large pots over gas burners. The menu was so packed with delicacies, we had a difficult time choosing just a few dishes. We started our lunch with this wonderfully creamy hummus with warm mushrooms and onion, a combination which has always been my favorite. The tomato, cucumber, and onion salad came garnished with parsley and a healthy dose of ta...
Post a Comment
Read more

OCD Restaurant, Tel Aviv

After our  first very memorable visit to OCD, we were eager to repeat the experience.  I booked our dinner about a month in advance since, deservedly, OCD has become much more popular in the last year or so.  They still do two seatings per night and one Friday brunch per month. There is something very exciting about the surprise aspect of the dining experience at OCD.  There is no menu; while booking the reservation one is asked about any dietary restrictions, and during the evening the diners watch each dish being meticulously prepared by the team in the open kitchen.  We marveled as we watched attention being paid to every minute detail and the choreography utilized by the chefs in assembling each plate.  This is more than a dinner; it is a theatrical production with spectacular and beautifully presented food. Our dinner began with this beautiful poori with cardamom leaves foam and cucumber ceviche. Marinated amberjack with soy and lemon, b...
Post a Comment
Read more