Posted by Sarah Wolf, August 13, 2008 at 6:00 PM
I got a wonderful going away present today from a rather unexpected source—Shake Shack's Jonathan Vandegrift. As an apology for Monday's custard debacle, Vandegrift personally delivered three pints of sweet corn custard to the Serious Eats office today—even though it's Wednesday and therefore technically Mint Honeydew day (yum).
Some people may say that Shake Shack was trying to preserve their web reputation—webputation?—but I'd like to think they just felt bad that I got drenched. Either way it was ridiculously generous—and the custard was really good. Instead of being overpoweringly sweet or corn-flavored, it channeled a kind of creamed-corn subtlety which worked perfectly with the custardy texture. It reminded me of my favorite college dining hall's corn casserole, whose brunch-perfecting amazingness you will just have to take my word for.
In any case, it was the perfect end to an internship that's been full of both kind people and tons of good food. Thanks, Shake Shack!
Posted by Kathy YL Chan, June 13, 2008 at 5:30 PM
The custard flavors at the Shake Shack this month are particularly intriguing, Coffee & Donuts or Raspberry Jalapeno, anyone? The popular Salted Caramel is back on the custard calendar [PDF], along with a refreshing Yogurt and Strawberry Swirl on weekends. The B line wait on Wednesday afternoon for the "coffee and donuts" custard was short; two minutes and $2.75 later for a single dip, I was happy as a plum. Dark and speckled with coffee grounds, it was more a coffee custard with few doughnut chunks folded in, than a half coffee/half doughnut creation. Nonetheless, it's tough to complain while luxuriously creamy custard is slipping down your throat on a warm afternoon.
Posted by Ed Levine, April 2, 2006 at 12:23 PM
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
