On this week's episode of Special Sauce, the second of two parts, restaurateur Danny Meyer relates how his iconic fast food joint, Shake Shack, now a global phenomenon best known for its burgers, started out as a hot dog cart in Madison Square Park. Perhaps even more shocking to longtime fans, that hot dog cart was actually part of a public, taxicab-themed art installation.
Did Meyer have any idea that that hot dog cart would eventually become the massive sensation it is today? Not at all. It was a happy accident, born of his love of burgers, Chicago hot dogs, and the custard that's still served at Ted Drewes in his native St. Louis.
Also in this week's podcast, you'll hear why, despite all of Shake Shack's success, Meyer's kids aren't allowed to drink the bottled water from hotel minibars; the tale behind opening Blue Smoke; and how he's managed to forgive me for the 2006 post I wrote, titled "Why do the French Fries at Blue Smoke Suck?" Humor, and humility, ensue.
You Could Be on Special Sauce
Want to chat with me and Kenji? We're accepting questions for Special Sauce call-in episodes now. Do you have a long-standing argument with your sister over how to make the best shrimp cocktail? The best gravy? The best menu for a wedding or a barbecue? Does your father-in-law make the worst meatballs, and you want to figure out how to give him tips? We want to get to know you and solve all your food-related problems. Send us the whole story at [email protected].
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.