Also each year, a certain segment of grousing New Yorkers, weary of the hype, has engaged in "Shacklash." The burgers are good there, folks like us say, but are they worth the long, long wait? I tend to avoid the joint at peak hours, but Serious Eats overlord Ed Levine checked the live Shack Cam and convinced Alaina and me to go. And, as editor of A Hamburger Today, I felt duty-bound to make the run.
Unfortunately, I couldn't eat a burger there. As I've mentioned earlier on AHT, I gave up red meat for Lent. So damn if I can't have a Shackburger. (This self-deprivation may explain my earlier-than-usual onset of Shacklash this year.)
Anyway, the rest of the Serious Eats crew dug in to the salty-crusted meaty goodness. And speaking of the salty-crusted meaty goodness, if you couldn't taste it, you could certainly smell it a good 20 feet or so from the order windows. It was tempting, indeed.
- Coraine says the folks at USHG tried 32 kinds of frozen french fries before they settled on those now being served
- The Shack gave out chocolate custard to the hearty folks waiting in line (right)
- The steamed-and-then-griddled hot dogs (which were definitely better) were inspired by a trip to Birmingham, Alabama, that USHG's Coraine and Meyer took. While there, noted chef Frank Stitt (Highlands Bar and Grill) took them to Pete's Famous Hot Dogs downtown, where Pete's has been making hot dogs that way for since 1915
- The Shack no longer has kiddie cones, so you can't even pretend to practice portion control any more when you order frozen custard
- The buzzer system seemed to work
- The place needs coffee or hot chocolate until the weather warms up (and will need it once it gets cold again in fall)