Shake Shack -

by forkitude

If You Can Get Joy Out of This, Life Isn’t So Bad

Each time I visit one of the five Shake Shack locations in New York City, I get an anxious feeling. It is a much different feeling than when I go to Chipotle or, dare I say it, McDonald’s (not that I have set foot in one in years). Why? It’s just a hamburger. It’s just a hot dog. Big deal, right? Why does this particular fast food restaurant attract mobs of people like some sort of tourist attraction?

McDonald’s has saturated planet Earth with mediocre food and substances that could be categorized as something other than whole food. It takes a special talent to open a fast food joint that attracts tourists.

So what exactly makes Shake Shake a fast food joint that has brought so many seasoned food writers to their knees?

It’s In, It’s Out, It’s Over

If you’ve ever known anyone from California, you have undoubtedly heard them go on (and on and on) about the glory of In-N-Out Burger, a fast food joint that, to hear them tell it, must have been founded by Jesus or something.

While I’m not here to hate on In-N-Out, I have to say that in my limited excursions to the golden state I’ve been a little underwhelmed. Yes, the lettuce and tomato are surprisingly fresh, and the beef patty is a huge improvement over McDonald’s — although if you ask me, that’s not a particularly high bar to clear. I’d pick this burger over McD’s any day, but I still say it’s no Shake Shack, and on a California road trip I’d choose fish tacos instead every time. I’m thinking In-N-Out is one of those things you don’t fully understand the love for if you didn’t grow up with it — like scrapple, or the Goonies.

The veggie gf, a SoCal native, is a fervent In-N-Out pusher even though, as you might have guessed, she doesn’t do meat. Instead she orders the off-the-menu item seen above, an animal style “grilled cheese,” which is actually a cheeseburger with the burger part removed — lettuce, tomato, grilled onions, pickles, cheese and secret sauce layered on a hamburger bun. Not bad for fast food, but I’m still not a disciple. I also dispute the classification of calling any sandwich that’s less than 50 percent cheese a “grilled cheese”

So am I wrong or what? Are there non-Californians out there who understand the unadulterated love for In-N-Out, or will I just never get it?

in Rants & Raves / Red Meat / Veggie 11 comments

by BS

ES Local: The Top 10 Most Anticipated New NYC Restaurants of 2010

2009, as we all know by now, was more a year for restaurant closings than openings. But with the economy kinda-sorta-maybe turning a corner-ish, here’s hoping that 2010 will be a banner year for eating out once again. With that thought in mind, take a look at the top 10 rumored/confirmed/dreamed up/maybe really happening NYC restaurants we’re crossing our fingers for in 2010.

10. No. 7 Sub

Fort Greene’s inventive No. 7—called one of 2009’s best new restaurants in America by Bon Appetit—is heading to Manhattan, of all places, to debut a more wallet-friendly menu. Rumored to open early this year inside midtown’s Ace Hotel, the take-out-only offshoot will feature a selection of under-$10 sandwiches made on house-baked bread and topped with yummy extras like kimchi pickles and Japanese kewpie mayo. 20 W. 29th St.

9. Three More Shake Shacks!

One day, there will be more Shake Shacks in New York than Starbucks. Until that glorious, heart-stopping moment arrives (we’ll set the over/under at February 2014), those not near existing shacks at Madison Square Park, the UWS, and Shea Stadium can get their burger fix at three new locations: downtown (Prince and Mulberry Streets), midtown (8th Avenue and 44th Street), and UES (86th Street and Lex). In the randomest restaurant news ever, there will also be one in Kuwait.

8. The Sam Talbot Project, Continued

The New York foodie set is certifiably obsessed with this Top Chef reject/pin-up model/chef at Long Island’s seasonal Surf Lodge. But despite being constantly seen all over town and rumored to be making a bid on every space that comes on the market, we’re still waiting for the great Sam Talbot restaurant. Supposedly, and emphasis on supposedly, Sam will be cooking at an as-yet-unnamed over-the-top eatery inside Chinatown’s upcoming Mondrian Hotel. Here’s hoping! 150 Lafayette St.

7. DessertTruck

It’s been a full five months since the truck that started the upscale mobile restaurant trend traded in its wheels and then announced it’s transformation into a permanent LES eatery. Let’s get this thing going, guys! New Yorkers can’t be expected to go without $5 rosemary-caramel goat cheese cheesecake for much longer, can we? 6 Clinton Street.