Posts Tagged ‘best burgers in NYC’
Tags: best burgers in NYC, dmanburger, emm restaurant group, lexington brass
Tags: a quest for the best burger in NYC, best burger blogs, best burger in New York, best burgers in NYC, dmanburger, East Village, Eater, Grass fed burger, modern, NYC Food Guy, onion rings, Quantum Leap, Tall Grass Burger, The Classic
Tags: a quest for the best burger in NYC, bacon marmalade, beach, best burger blogs, best burgers in Long Island, best burgers in NYC, Chris Foster, Frank Davis, Franklin Ferguson, Kristina Davis, Long Island, Montauk, Nautica, Navy Beach
Off the highway and down a desolate dirt road in the posh hamlet of Montauk is where you’ll find new restaurant, Navy Beach. A massive make-over reveals a smart-chic beachy restaurant with 200 ft of sand and serene views at its door step. A large bar anchors the dining room with white-washed panelling and exposed brick walls. The decor consists of nautical memorabilia, glossy photographs of swimsuit models, and wall mounted boxes housing vintage 1950′s style bathing suits and caps. Chef Paul La Bue is at the helm navigating a seasonal coastal favorite menu with an emphasis on local seafood. I was cordially invited by new owners Franklin Ferguson, Frank Davis and his wife Kristina, to the friends and family launch, which was filled with locals feeling excited and relieved that Navy Beach had graced their community. Apparently, the predecessor Sunset Saloon, hadn’t been anything special for the last couple of years.
My catch was The Navy Burger, an 8oz. meaty monstrosity constructed with a special hand ground beef blend from Cromer’s Market in Sag Harbor. The chef’s secret is a smokey sweet bacon marmalade which was generously slathered over the top of the patty. I was escorted to my beach-side perch along the far wall passing plenty of vino soaked patrons as they took advantage of the laid back vacay life style. The fire lights that were buried in the sand outside my window beautifully flickered as I struggled to see the menu. A happy haze came over me as I gained my thoughts and realized, ” I’m on the beach in Montauk, New York……not St. Barths or Anguilla! ” The server took my order as I settled in with a trio of blue points and a cold beverage to satisfy my sea-air propelled hunger. The oysters were meaty and smooth, with a hint of sweet-a perfect burger prelude.The burger arrived glistening with fatty goodness as loads of thick gooey bacon marmalade cascaded on to the plate. The first bite was a party of flavor in my mouth, from the smokey sweetness of the marmalade, to the velvety creaminess of the cheese. The bun was a faux-Spotted Pig style grillade version, light and toasty and melt in your mouth. As I wiped the last thumb full of marmalade off my plate,I answered the waiter’s question “How was everything?? ” …without saying a word! In addition to the burger the menu also features, Halibut Ceviche;Asian Chicken Salad with honey-miso dressing,Lobster Pot Pie and Pan-Roasted Filet with Lobster Tempura. The host and staff of Navy Beach made this moment memorable and definitely one I want to repeat.
Tags: a quest for the best burger in NYC, AC Milan, Bed Stuy, best burger blogs, best burgers, best burgers in Brooklyn, best burgers in NYC, Black Swan NYC, Brooklyn, Brown Betty, Craft Beer, Cynthia Walker, Grub Street, MTA, Palermo, Piccinini Brothers, Sershan Pather, white cheddar
Piccinini Brothers, who also supplies Dumont burger. I sat in a banquette and watched Palermo beat AC Milan in the Serie A soccer, anxiously awaiting Cynthia’s handy work. My burger arrived perfectly stacked with white cheddar, an 8 oz. patty smothered in caramel brown onions, on a well toasted brioche from Balthazar Breads. The fries were stuffed into a chinese take-out box, and were crispy thin, with just the right amount of salt. The burger was juicy and forthcoming with plenty of flavor, the crunchiness of the brioche was a little troubling and crumbly, but nothing that I couldn’t handle. If I could change anything-that would be it. The burger was fat, pretty and had plenty of personality- not a bad first time Black Swan burger. MTA’s shoddy haulage.
Tags: 5 and Diamond, a quest for the best burger in NYC, Allen and Delancey, bavette, best burger blogs, best burgers in Manhattan, best burgers in NYC, burger, Collard Greens, David Santos, DMANBURGER-a quest for the best burger, Five and Diamond Restaurant Harlem, Fresh Fruit, Harlem, Hush puppies, Irving Mill, Lia San Fillippo, President Bill Clinton, Rabbit, Resto, Ryan Skeen, Selene Martinez, shrimp and grits, Texas Burger, The General Greene, Tracy's Canadian Fried Chicken, Yoghurt Granola
After forty years of deterioration, Harlem’s population began to see a speedy increase sociocultural changes in the late 1990s. This was due to a change in federal and state laws and policies, including a concerted effort by local crime fighters to clean up, and wash out the bad element that plagued the area. In 1994, when the city began supplying funds for the area, it increased the property value rapidly to approximately 300% today-even President Bill Clinton moved in. Despite all of these positive changes the folks in Harlem have had little to experience as far as fine dining goes, maybe a fried chicken leg or bowl of collards-not that was a bad thing. Finally 5 and Diamond Restaurant has arrived, a neat modest little restaurant serving a loud and exciting menu, complete with a mouth-watering fat-back burger, to a culinary starved and growing neighborhood.
Chef de cuisine David Santos, told me “The neighborhood was really crying out for a good brunch/dinner place, people are stopping me on the street and thanking me”. Chef/Owner Ryan Skeen, of such restaurants as Resto,The General Greene, Irving Mill and Allen and Delancey, teamed with local Harlemer’s Lia San Filippo and Selene Martinez to open 5 and Diamond. After some reality show worthy controversy, the team seems to be on a smooth, less dramatic course. The brunch menu is a touch of Southern home comfort featuring; Cornmeal Griddle Cakes with banana walnut butter,Yogurt Granola with fresh fruit, Buttermilk Biscuits with homemade apple butter, Tracy’s Canadian Fried Chicken, and David Santos’s Shrimp and Grits Hush puppies with smoked paprika aioli. The dinner menu was a solid Mediteranean/American feel,featuring Cavendish Quail and Liege Salad,Rabbit Sugo Parpardelle, 28 day Aged Creekstone Bone-in Shell Steak with roasted mushrooms,creamed Tuscan kale and tobacco onions.
I sat in the window seat surrounded by a modern Japanese-esque style decor with antique style steel bay windows. There is a sleek counter bar where patrons can order from a bar menu highlighting Grilled Prawns with Papa’s Fritas and Gruyere and Mimolette Mac n Cheese. The Pat Lafrieda burger,was perfected by Skeen at his last venture, and is carefully constructed with a 60%/30% blend of beef cheek, bavette and pork fat back-which is ground on-site daily. This “heart stopper” was a gorgeous, 6 oz creation slathered with luscious white cheddar cheese, fresh homemade vinegar dill pickles, red onion and lettuce-all stacked on a char-soft potato bun. I started with a tasting of the Buttermilk Biscuits with creamy-fruity homemade apple butter, which were divine. The Shrimp and Grits Hush puppies followed, with smoked paprika aioli-these “puppies” were crispy and delectably fantastic ! The Yogurt Granola with plump strawberries and blackberries was fresh and delightful. After this bevy of pleasure it was burger time, the pork-beef beast arrived open-faced with duck fat fried home fries in tow. I carefully stacked the green leafy lettuce and crunchy dill pickles into a towering impressive looking sandwich. The first bite was juicy and bloody, pork fat back ran over my hands as my eyes rolled back in my head, my thought was, ” These guys are onto something here ! ” The burger flavor was salty, robust and aromatic, accented by the tartness of the vinegar dills and a buttery potato bun. The fries however, were not my favorite, tasting kind of stale and greasy. The 5 and Diamond burger was definitely one of my favorites in the city, for the hearty eaters there is a Texas Burger version with fried egg and bacon that sparked my interest too-maybe next time.
5 and Diamond, is worth the trip North, so if you’re the type that thinks that there’s no treasures above 59th Street, slip on your loafers and grab a taxi to Harlem. The bad element that was once part of this hood, is transforming into young urban yupsters with an appetite for Noveau chic cuisine. The tasting menu that showcases Sea Urchin,Seafood Tagliatelle, Rabbit and Ratatouille Sausage Spaetzle, Duo of Lamb and Spiced glazed Doughnuts is a steal at $50 with wine pairing $85.00. Thank-you to Chef David Santos and Ryan Skeen for making my brunch-“a spa experience for my mouth”.
Tags: a quest for the best burger, best burger blogs, best burger blogs in nyc, best burger in New York, best burgers, best burgers in NYC, Blockheads Burritos, dmanburger, Don Sofer, Grilled Cheese at Mother Burger, In and Out, Ken Sofer, Moby, Mother Burger, Mother Burger Midtown, Motherburger, Motherburgermidtownwest, pigeons, The Birds, theater district, Worldwide Plaza
Hidden in the outdoor pavilion of One Worldwide Plaza between 49th and 50th Streets in the Theater District of Manhattan, you’ll find Mother Burger. A burger joint with an outdoor beer garden/college campus type feel, Mother Burger also slings out, kobe dogs, grilled cheese,wings and $2.00 brews to urban youngsters, theater tourists and nearby locals. Created by Blockheads Burritos brothers Don and Ken Sofer, Mother Burger specializes in smashed fast-food type burgers reminiscent of a faux-In-Out style burger.I sat outside and gazed around at happy tables enjoying the spring weather, guys were downing jugs of amber and girls were sipping high potent umbrella drinks, I felt like I was on a Carnival Cruise in the Caribbean not a few blocks from Times Square-which could be good or bad depending on how you look at it.
Our waiter, who looked like the singer Moby, and was clearly still feeling the effects from “The Adult Flu” sauntered over and inaudiably mumbled the specials. His focus was momentarily taken from our attention as he became increasingly worried about the flocks of “air rats” (pigeons) that were wreaking havoc on a nearby table. Reminiscent of that movie The Birds it was one of the more stranger events that have occurred during my burger dining days. Suddenly our whiskey-logged waiter came to the rescue, by banging two large plastic drink trays together. The sound was a loud and annoying clacking sound, that consequently caused the filthy flying rodents to scatter above the skies. Now that the drama was over I pondered on which burger to get, and I decided on the Single Mother with cheese and a double order of fries which are ordered separately. The burger arrived open-faced cradled in a tacky red basket,with a side container of “special sauce” which was undeniably Thousand Island dressing. The burger was relatively moist and decent, the flavor was good, and the fries were crispy. I tasted the freshness of the red-onion,pickles and tomato and the sharpness of the cheddar cheese as I consumed the little mother quicker than a pigeon picks up scraps.
Mother burger is cheap and cheerful and a moderately good burger joint with a colorful and friendly staff, if the weather is pleasurable, so will be the atmosphere. Indoors is more of a dive bar type feel than a restaurant, so stick to the outdoor seating, where you can bask in the sun and drink $2.00 Pabsts and watch the city walk by. The menu has some solid choices but stick to the simple items such as the burgers, kobe dogs and grilled cheese. And watch out for those umbrella drinks, they could leave a mark !
Tags: a quest burgers in nyc, best burger blogs, best burgers, best burgers blogs, best burgers in NYC, British, burgers, caramelized onions, Chef Jeremy Spector, CIA, Dean Piccolo, dmanburger, french fries, gastropubs, Grub Street The Brindle Room, Irish, New Restaurant The Brindle Room, New York Magazine The Brindle Room, Newly Opened The Brindle Room, Philipe Starck, Sebastian's Steakhouse, Stilton Cheese, The Brindle Room, The Brindle Room East Village, The Brindle Room Restaurant
Finally the wait is over, well nearly! Chef Jeremy Spector, accomplished culinarian of past eateries as Employees Only, Dogmatic Dog and Gramercy Tavern, heads up the helm at this British inspired restaurant, nestled in the East Village. I got the scoop, from a confidential burger source a couple of weeks ago, that a goliath meaty sandwich was going to appear on the menu for brunch to challenge this gotham of burger architects. The Brindle Room is the brain child of Chef Jeremy and CIA graduate Dean Piccolo, a beef fanatic, and owner of Sebastians Steakhouse in Morristown New Jersey. The Brindle room is a charming, cosy little Gastropub-like spot, serving a variety of fare with a small menu made up of three parts-spreads,small and large. The reason for this is to ensure an easy transition to seasonal and daily changes. Some features on the menu consist of a traditional Lancastrian speciality Potted Shrimp, Crispy shredded pork bellies with warmed spinach, and Roast Chicken with root vegetables in porcini jus. The restaurant is drowned in pleasant dark tones and has a feel, reminiscent of an old English ale house, featuring a Starck-esque wall length banquette, wooden stools and warm lighting.
I sat at the small counter/bar in the rear, and chatted to Chef Jeremy as he prepared a 9 oz patty, hand blended daily by Sebastians Steakhouse. The meat elements included aged trimmings of Short Ribs, Filet Mignon, Skirt and Rib-Eye. He pan-fried it in a seasoned cast-iron skillet, till char brown and juicy, assembled it in front of my eyes with a simple bun (soon to be Pain D’Avignon), creamy soft Stilton cheese, and earthy herb flavored caramelized onions. Perched in front of me with a generous bed of crispy hand-cut french fries, I wasted no time sampling this beautiful beast. The flavor was rich and powerful ! A mouth-watering succulence, mixed with full-bodied velvety taste of the Stilton, and slight tones of earthy herb and spice from the onions. The French-fries were perfect, crispy and salty. And to add a little” je nais se quoi” it’s also offered à cheval-with a fried egg.
The burger will open to a popular following in two or three weeks for brunch, or maybe you can pull up a bar stool like I did, and chew the fat with Chef Jeremy Spector and he might give you a sneak peek ? who knows? you may just have the luck of the Irish! or… is it the British?? Whatever! go and check out The Brindle Room and find out for yourself, you won’t be disappointed.
The Brindle Room
277 E 10th Street,
nr. Ave. A and 1st Ave
Tags: a quest for the best burger in NYC, Allen Street, banana french toast, barista, best burger, best burger blogs, best burger blogs in nyc, best burgers in Manhattan, best burgers in NYC, best burgers in the East Village, cafe, cappucino, Chrystie Street, coffee, Cuba, Cubano, dmanburger, fish tacos, Freeman Alley, Freemans, Freemans Sporting Club, Hotel da Nacional, Hotel Nacional de Cuba, Jeremy Hogeland, jerk pork ribs, Julie Dickstein, La Cosa Nostra, Lansky Lounge, latte, Lucky Luciano, Meyer Lansky, New Yorks best burger, pico de gallo, Rivington Street, search for the best burger, shrimp and grits, The National, The National Cafe, The National Cafe/Restaurant, The National NYC, The National Restaurant
Around the corner from Freeman’s, the taxidermy laden, clandestine tavern that has been repeatedly reviewed by food paparazzi over the years lays the charming cafe/restaurant -The National. Opened by Jeremy Hogeland and partner Julie Dickstein 7 months ago, they have dodged the press radar relatively well, a tactic to achieve their excellence before the hordes of foodies sunk their teeth in, literally! I was interested to learn that the namesake was inspired by Hotel Nacional de Cuba, featured in Godfather II .It was the real-life La Cosa Nostra meeting spot for charismatic hoods Meyer Lansky and Lucky Luciano, back in the 40′s, and also featured in Godfather II. Jeremy informed me that his personal vision was to practice their “schizophrenic like” menu, which was jointly created by him, Julie and Chef Zoe Feigenbaum, and incorporates endless international eats and inspirations. The decor is cafe style cozy, scattered flea market trinkets and adornments, mother of pearl shades, antique mirrors, with the Cubano style name sign splashed high above with floor to ceiling white surgically clean subway tiles that plaster the walls. Oh –by the way – if you are wondering where the tables that you are eating on are from- none other than Meyer Lansky’s old haunt- Lansky Lounge!
The National originally opened as a cafe, so hence I decided to sample the expert young barista’s handy work, that was hurriedly serving cap’s and latte’s to a fashion forward crowd at her tiny mini coffee bar. The coffee was insanely good, with just the right amount of foam to put a smile on my face on this gloomy afternoon. The space was tight, but I had adequate room at which to perform my burger surgery, seated in front of the door, I glance around at the crowed dining room filled with Euro hipsters and East Village type style mavens, undoubtedly stopping for some quick sustenance before browsing through over highly priced duds and haircuts and next doors Freeman’s Sporting Club. French Culinary Graduate, Chef Zoe Feigenbaum at the helm, and was busy creating in the kitchen, a selection of tasty brunch treats such as Shrimp and Grits, Lobster Roll, Jerk Pork, Fish Tacos and Banana French Toast.
Zoe’s contribution to my appetite today was The National burger, an 8 oz. Pat La Frieda blend burger, served with colossal chunks of Smokey blue cheese, slabs of rosy red tomatoes on a toasted brioche. Jeremy Hogeland explained to me that their genius method of pan-frying the burger in a cast iron skillet, than broiling it under the Salamander, seals the juices and makes for a tenderer succulent patty. My plate arrived with a gorgeous looking specimen of burger handy work, winning top marks for looks alone. The chunks of blue cheese had a subtle coating of bronzing, just ever so slightly tanned. The brioche bun was delicately toasted with the right amount of give, when poked with my finger. The French fries were cut in exact symmetry and crispy to the taste, with a generous burst of herb after flavor. The patty itself was juicy, plump and charred to perfection, as I gorged into this delicious burger, I really tried hard to find something wrong with it, but I just couldn’t!! I thought it was pretty much as close to perfection as a bistro style burger gets, just as Lucky and Meyer were the mastermind’s of crime, The National was this day the mastermind of the burger.
I also tasted the Fish Tacos which were crispy fried little pieces of Cod, adorned with zesty pickled cabbage, Pico de Gallo and a homemade tortilla. I can tell you as a Taco fan, these babies rated high on my list for some of the best I have ever had! The National is a charming place for a coffee, brunch or dinner, with an evening menu that some say surpasses its more famous neighbor. So if you’re growing old waiting in line for a Freeman’s table, stop that insanity and dine at The National!!
Tags: a quest for the best burger in NYC, Alessandro Bandini, best burger blogs in nyc, best burgers in NYC, Blue cheese, Caciocavello, Carlo Appolini, Carpaccio di Manzo, Chef Carlo Appolini, dmanburger, Fabrizio Sotti, Football, Greenwich Village, Italian, Leyla Marchetto, Parpadelle al Cinghiale, Pat La Frieda, Pat La Frieda's, Pizza, Rucola, Saltimbocca alla Romana, Scudburger, Scuderia, Scuderia Ferrari, Silvano Marchetto, Speck, stable, Taleggio, Tartufata al Formaggio, team, Trattoria, World Cup Soccer
In Italian, Scuderia means stable or team, and the team at this Northern Italian Trattoria is delightfully headed up by Leyla Marchetto and Alessandro Bandini. The decor is ingeniously adorned with illustrations from New Yorker cartoonist Marisa Acocella Marchetto, Vintage rock anthology and strategically splashed Italian graffiti. The dining room features family style communal tables, bar and private mezzanine, with seasonal access to 35 more spaces al fresco. I heard about Scuderia from the culinary fame that surrounds her location- Da Silvano.It was comforting and refreshing to know that this charming Greenwich Village spot has created its own confident gallop on such famed Italian piatti as Carpaccio di Manzo, Parpadelle al Cinghiale and Saltimbocca alla Romana. Scuderia is also famous for their thin and delectably scrumptious pizzas, which include ravishingly topped pies such as Piccante (Spicy Pork, Taleggio, Rucola), Tartufata al Formaggio ( Four cheeses, Black Truffles) and signature Scuderia (Fig Jam, Blue cheese. As the DMANBURGER I never expected to find among all these wonderfully inherited Italian specialties another inherited American treat; the burger!
The Scudburger, as it’s affectionately called is a perfect Pat La Frieda blend of assorted rich prime cuts of which has been especially crafted for Scuderia. Open for a little over a year now, Scuderia has the brainchild of Chef Carlo Appolini in the kitchen, whom was former culinarian of such exorbitant upscale eats as Le Cirque at The Bellagio in Vegas and Osetria del Circo in New York. I sat in a comfortable window seat and was treated to a taste of Crostini Misti a Modo Nostro, which tonight was robust and hearty boar Ragu, white Cannelini beans hinted with Rosemary and fresh sautéed mushrooms, all of which were fantastic! I couldn’t wait to sample the burger which was looming in my thoughts as I contently watched Fred Astaire dancing in an old movie which was playing on a screen perched above the service line. ” Why was I watching Fred Astaire so intently” I scarily asked myself ? Normally I wouldn’t be able to focus on such a film, but tonight a peace and certainty came over me that could only be attributed to my calm and pleasant surroundings. The burger arrived which quickly took my attention off Daddy Long Legs and on to the mammoth beauty that was in front of me. The Scudburger was seated on a well toasted roll, oozing creamy good Caciocavello cheese, fresh Rucola, crispy fried Speck, dark caramelized onions and spicy mustard. The flavor was heavenly as I bit over and over into the complex layers of the burgers ingredients; the smokiness of the Speck, the velvety richness of the Caciocavello, the tartness of the Rucola and the delicate earthiness of the mushrooms. My only slight criticism would be the bun or roll, the bread was a little too coarse and cumbersome in my opinion, and rather hard on the tooth. Having said that though, I ate every bit of the leftover top-side of the bun using it to mop up tasty olive oil, which I thought was more suited for this type of bread.
I had a wonderful time at Scuderia! Leyla and Alessandro are wonderful people who entertain their customers with the utmost respect and attention. The Scudburger wreaks of flavor and goodness and is definitely up there with my favorites in terms of flavor and originality. I look forward to returning to Scuderia, not only for the food, but for the World Cup Soccer festivities that they are planning in July as a wonderful place to park my caboose, eat my face off and watch some worldly competitive team football…….Ci vediamo presto Scuderia !!
Tags: a quest for the best burger in NYC, best burger blog in nyc, best burgers in Manhattan, best burgers in NYC, burger blogs in nyc, cheese, Danny Meyer, Madison Square Park, Pat La Frieda's
Shake Shack ! Shake Shake ! Shake Shack !!
It seems like every time you’re talking or reading about burgers someone’s always writing or praising about Shake Shack ! I remember the summer of 2004, when Danny Meyer opened this modern, architecturally sleek designed burger shack in the middle of Madison Square Park, I had visions of easily rolling up on the Shack and sampling their tasty burgers on a daily basis, however I soon realized that, so did every other Tom, Dick and Harry in the gotham of New York City!! The lines it seemed were around the block at anytime of the day! Not being the most patient of people, I asked myself, “Is this real ?” “How could a burger be this good ?” I decided very adamantly, that Shake Shack was not for me, because my “need it now” type attitude was unnecessarily and frequently tested. Surprisingly as the years went on, I watched in amazement as the Shack lines of hungry bankers, fashionistas and the odd culinary savvy tourist, were not swayed from the non-subsiding lines.
So, fast forward several years, and hundreds of thousands of burgers served, I found myself standing in a line for one of these iconic little treats. The air was cold and the sky was gloomy, so I opted for a nice warm nest under one of the few heated lamps that were scattered around the alfresco dining area. To monitor and speed up my wait, I was given a fancy plastic alarm type device, like the ones you find in those ghastly tourist type restaurants such as Hard Rock and Planet Hollywood. Before I knew it, the flashy little lights flickered intermittently, telling me that my greasy beefy delight was ready to be consumed. My first opinion of the Shack burger was, how pretty it was ! They were right out of a Van-Gogh painting, bursting with color and vibrancy ! The lettuce was leafy and bright green, the bun is soft and vibrant yellow, and the tomatoes were juicy and rosy red. I grabbed my little take out Shack pack of goodies and proceeded back to the comfort of my outdoor heater. The burgers meat is from yet again, burger blending genius Pat La Frieda, whose carefully selected blend of brisket and sirloin is grinded for Shake Shack daily.
The Shake Shack burger stand, for those of you who have been living on another planet for the last 6 years, has become equaled with hamburgers and New York, and still swears by their proven method of smashed burger cooking. Basically they slap the patty on a fiery hot flat-top griddle and then smash the patty into the grill, flattening the burger so the little meaty edges tear and break. In those little meaty edges, collects all the grease and yumminess from the seasoned griddle, and caramelizes into a crispy round the edges, soft in the middle, gorgeous burger patty. After its popped on a slightly toasted potato-egg bun and safely wrapped and tucked away in a neat little box. The burger wreaked of flavor and goodness, all kinds of goodness ! The meat and cheese juices oozed down my face which I happily ignored continuing to gorge on this fine specimen of burger handiwork.
The size of the burgers are small, so I suggest grabbing a douce of these bad boys. Couple it with some crispy crinkled cut French Fries, and a creamy mud-like shake, and you’ll have a smile on your face for the rest of the day, even if the boss gives you grief about spending too much time at lunch. If time is of an essence, but you really want a Shack burger, check out the handy Shack-Cam http://www.shakeshacknyc.com/ to ensure a speedy lunch time experience. I guess all those years ago when I was so impatient and pig-headed about the rigmarole surrounding Shake Shack, I never realized what went into this iconic burger establishment. The people and the vibe here was very humble and extremely friendly. And not surprisingly owner Danny Meyer has invented and secured a place in the culinary history books as a burger virtuoso.