Shake Shack, Danny Meyer's beloved burger-and-hot dog emporium, finally descends upon Chestnut Hill at 11 a.m. tomorrow. In order to maximize your dining experience at our first-ever Shack, avail yourself of Grub Street's five crucial tips straight ahead. We'll even give you a bonus one right here: Don't show up at 11 a.m. tomorrow unless you have about three hours to spare.
1. Go medium rare. Shack burgers are always cooked medium. However, after careful research, we've deduced that the best way to get that zesty Shack sauce to commingle with sweet, juicy meat is by ordering your burger a bit underdone.
2. Ask for the Garden Dog. Of course, not everyone's a carnivore. No problem! This "secret" menu item is designed for vegetarian diners (and condiment lovers). It's basically a Shack-cago dog, without the dog. Instead, you'll get twice the toppings: mustard, Rick's Picks Shack relish, onion, cucumber, pickle, tomato, sport pepper and celery salt, and lettuce. Mmm!
3. Get Shack sauce on your fries. One of Shake Shack's major draws is their secret, tangy, mayo-based "Shack" sauce. It might appear that this beguiling condiment is only available on burgers, but no: You can totally get Shake Sauce atop your fries! Order it as a side and pile it on. Don't be afraid.
4. Plan your trip around the Custard Calendar. Yes, the Shack opens tomorrow, and everyone's excited. But you'll want your visit to coincide with your favorite frozen custard flavor. Evaluate the Custard Calendar here, and dine accordingly. (Naturally, you'll want to go on waffle-and-bacon day.)
5. Order your dessert in a lobster tail pastry shell. Because Danny Meyer's restaurants are so very hospitable, this Shack offers frozen custard in a Boston-specific lobster tail pastry shell. (They call it "lobstah" on the menu, but we'll let it slide.)
See their menu right here.
Shake Shack, The Street Chestnut Hill, 49 Boylston St., Chestnut Hill