'shake shack' on Serious Eats

Shake Shack to Premiere Fresh Cut Fries at UES Location Today

We love Shake Shack, but we've often wondered how a restaurant that prides itself on its freshness and quality of ingredients could choose to serve the crinkle-cut frozen fries they've been using since their inception. That's why we were so excited when we heard the news that starting this morning at 11 a.m. they would be replacing their frozen fries with fries cooked from fresh hand-cut potatoes. More

Burger City Guides: Adam Sobel's Favorite Burgers in Washington, D.C.

As executive chef of Michael Mina's Bourbon Steak in Georgetown, Adam Sobel is responsible for no less than five burgers on the menu. Interestingly, only one of those involves beef, but boy, is it a beef burger (think brisket, short rib, and chuck, blended and cooked over a wood fire, then brushed with red wine butter). Since we're fans of Adam's burger, we asked him for his top five favorite burgers in the capital. More

Things I Wish Existed: Shake Shack Double Double Animal Style

What's the best part of a Shake Shack hamburger? It's the beef and bun. The high-quality, custom-blended, perfectly seared, juicy and tender beef, along with the buttery Martin's Potato Rolls, right? The best part of an In-N-Out burger, on the other hand, is the ability to Animal Style-ify it. That is, the ability to order any burger sizzled on the griddle in mustard with caramelized onions, extra pickles, and In-N-Our "Spread" (a.k.a. Thousand Island Dressing). My mission this week: Create and consume the world's first Shake Shake Double Double Animal-Style. More

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