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Shake Shack to Open Its First-Ever Location in Los Angeles

Shake Shack to Open Its First-Ever Location in Los Angeles

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Shake Shack comes to West Hollywood in 2016, but will it spell trouble for In-N-Out?

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In 2016, the first-ever West Coast Shake Shack vs. In-N-Out smackdown will commence.

The Shake burger is finally heading to the West Coast. Shake Shack just announced that they will be opening a Los Angeles location in 2016, the first-ever West Coast outpost of the popular burger chain. The restaurant will be opening West Hollywood at the corner of Santa Monica Boulevard and West Knoll Drive.

“We’ve heard from our West Coast fans for years that they’d love a Shake Shack in California, and at long last, we’re delighted to say Shake Shack LA is on its way,” said Randy Garutti, Shake Shack CEO, in a press release. “Los Angeles is one of the greatest cities in the world with a culture like no other, and we look forward to being a part of the community.”

Shake Shack is expanding all over the place, but this is particularly intriguing news because Los Angeles already has local favorite burger chain: In-N-Out. It will definitely be interesting to see how the two duke it out in the battle of the beef and buns. The Daily Meal has documented the battle of the best burger chains before — we ultimately picked Shake Shack as the reigning champ, but In-N-Out’s Animal Fries did give us pause.

The Daily Meal has contacted both Shake Shack and In-N-Out for more information on Shake Shack’s West coast invasion.

Shake Shack

Shake Shack (NYSE: SHAK) is an American fast casual restaurant chain based in New York City. It started out as a hot dog cart inside Madison Square Park in 2001, and its popularity steadily grew. [3] In 2004, it moved to a stand within the park, expanding its menu from New York–style hotdogs to one with hamburgers, hotdogs, fries and its namesake milkshakes.

Since its founding, it has been one of the fastest-growing food chains, eventually becoming a public company filing for an initial public offering of stock in late 2014. The offering priced on January 29, 2015 the initial price of its shares was at $21, immediately rising by 123% to $47 on their first day of trading. [4] [5] [6] [7]

Shake Shack Inc. owns and operates over 250 locations globally. [8]

Shake Shack in West Hollywood is finally open. Six things you need to know

The ShackBurger and an order of fries from the new Shake Shack in West Hollywood.

(Jenn Harris / Los Angeles Times)

From left, the Roadside Double burger, the ShackBurger and the Chick’n Shack from the new Shake Shack in West Hollywood.

(Jenn Harris / Los Angeles Times)

The Chick’n Shack from the new Shake Shack in West Hollywood.

(Jenn Harris / Los Angeles Times)

The ShackBurger from the new Shake Shack in West Hollywood is just like the original: a cheeseburger on a potato bun with lettuce, tomato and Shacksauce.

(Jenn Harris / Los Angeles Times)

The Roadside Double burger from the new Shake Shack in West Hollywood features a double Swiss cheeseburger with Dijon mustard and onions simmered in bacon and beer.

(Jenn Harris / Los Angeles Times)

The Rainbow Connection concrete from the new Shake Shack in West Hollywood includes local ingredients: Cofax spiced crumb doughnuts and Sqirl Seascape Strawberry & Rose Geranium jam.

(Jenn Harris / Los Angeles Times)

Shake Shack, the East Coast’s answer to In-N-Out Burger, has finally opened its first California location on Santa Monica Boulevard in West Hollywood.

Located just a block west of La Cienega Boulevard, the restaurant, designed by Michael Hsu Office of Architecture, was made to look like an old roadside burger stand. There’s a large patio with a Magnolia tree and plenty of seating.

We’re not going to talk about how long the line was. Just know it was long. And if you go any time in the near future, it will still be long.

Here are six things you need to know about the West Hollywood Shake Shack, other than that line:

1. Yes, the burgers are just as good as the ones in New York City: For those skeptical of the Los Angeles version of the original, not only do the burgers look the same, but they actually taste the same too. All of the original menu items are here, including the hot dogs, the crinkle cut fries and the ShackBurger (a cheeseburger on a potato bun with lettuce, tomato and Shacksauce, the Shake Shack version of In-N-Out spread).

2. There are exclusive L.A. items on the menu: In addition to signature items, you can order something called a Roadside Double, a double Swiss cheeseburger with Dijon mustard and onions simmered in bacon and beer. And three of the Concretes (frozen custard with mix-ins) are made with ingredients from Los Angeles bakeries and chocolate shops. The Brownie Points is made with vanilla custard, Larder Baking Company salted caramel chocolate brownie, peanut butter sauce and chocolate toffee and a Rainbow Connection concrete includes vanilla custard, Cofax spiced crumb doughnut, Sqirl Seascape Strawberry & Rose Geranium jam and rainbow sprinkles. And the Shack Attack L.A. edition is a mix of chocolate custard, fudge sauce, Larder Baking Company salted caramel chocolate brownies and Compartes dark chocolate chunks with chocolate sprinkles.

3. There’s a charitable component: Five percent of the sales from the Rainbow Connection concrete will be donated to L.A. Pride, an organization that works toward equality and outreach for the LGBT community. Members of the Shake Shack team also will participate as volunteers at L.A. Pride events.

4. The employees have their own chant: Just before opening the doors to the public on Tuesday, all of the employees gathered out front on the patio for a little Shake Shack chant. They put their hands up in the air and wiggled their fingers (think spirit fingers in “Bring It On”), then clapped their hands and screamed “Shack, shack, shack, shack, shack, shack everybody!”

5. Parking situation: There’s a dedicated Shake Shack lot with an entrance off Santa Monica Boulevard, just east of the restaurant. Look for a space here before trying your luck with the meters on Santa Monica Boulevard.

Shake Shack Opening Blocks From The Beach

Shake Shack opens its first Santa Monica location on Sunday at 501 Wilshire Blvd. (Jeenah Moon/Getty Images)

SANTA MONICA, CA — It's happening. Shake Shack is opening its first Santa Monica location just blocks from the beach this weekend.

The new spot opens Sunday at 11 a.m. at 501 Wilshire Blvd., at the former Panera Bread location, and has a walk-up window, patio and garden room, the company told Patch.

"This comes at the start of what is sure to be an exciting year of growth for Shake Shack, which is committed more than ever to providing guests with a premium experience as they welcome people back to their dining rooms," the company said.

The new Shack will feature reclaimed wood paneling by Pioneer Works as well as custom solar panels. It has a garden room with skylights, a spacious outdoor patio and a custom mural by Los Angeles muralist and artist Steph Hendrix.

It also has an app pick-up shelf, which is part of Shake Shack's new Shack Track — a digital preordering system. Locals can order using Shack Track, use the walk-up window or pick-up curbside or at the shelves.

"After years of searching, we are thrilled to finally bring Shake Shack to Santa Monica," said Andrew McCaughan, Chief Development Officer of Shake Shack.

"I'm incredibly proud of our team for everything that went into this Shack our commitment to sustainability via onsite renewables, a beautiful building by Michael Hsu Office of Architecture featuring our garden room, impactful local art by Steph Hendrix, and of course our Shack Track pick up window experience, making it easier for the people of Santa Monica to get their Shack. Pumped to share the Shake Shack Santa Monica experience with the community," McCaughan said.

This location is also part of the company's new pilot program with Restore Foodware's AirCarbon cutlery and straws. The company's mission is focused on reducing waste and working toward a more sustainable world across the food industry. AirCarbon is a biomaterial certified carbon-negative by SCS Global Services and Carbon Trust . The product reduces the amount of carbon in the air through production. The AirCarbon cutlery contains no synthetic plastics, PLA or synthetic glues, requires no food crops for production and is home compostable, soil degradable and ocean-friendly, degrading naturally if it ends up in the environment.

The company has also partnered with Westside Food Bank. Westside Food Bank was founded in 1981 remains the primary source of food for social service agencies throughout Western Los Angeles County. The organization ensures that low-income families and their children, as well as seniors, veterans, unhoused people, and those who have lost wages due to COVID-19 have access to free, nutritious food through 55 member agencies. Shake Shack will donate a burger for every burger sold on opening day to the non-profit organization and is excited to contribute to food security in Los Angeles.

The first 100 guests who order in-Shack or via the website or app on opening day will receive a custom-branded, 16 oz. glass showcasing a Shake Shack tribute to the iconic Santa Monica Pacific Wheel Ferris wheel.

The Santa Monica Shack will open with a limited menu but will feature all the classics, including the ShackBurger, crinkle-cut fries and hand-spun shakes. The Shack will also open with some exciting limited time offers such as the Avocado Bacon Burger, a cheeseburger topped with freshly sliced avocado, Niman Ranch applewood-smoked bacon, ShackSauce as well as theAvocado Bacon Chicken, a Crispy chicken breast with freshly sliced avocado, Niman Ranch applewood-smoked bacon, lettuce, pickles, buttermilk herb mayo.

Get Ready West Coast, Shake Shack Is Coming to LA in 2017

Fellow East-Coasters turned West-Coasters, our prayers have been answered. According to an article released by the LA Times this past Tuesday, the critically acclaimed burger chain will expand to include a Downtown LA “shack,” replacing 801 Hill nightclub on the corner of Hill and 8th Street. Expected to launch in 2017, this will be Shake Shack’s third location in the LA-area, with two other restaurants set to open later this year.

Photo courtesy of

Founded by Danny Meyer in 2004, Shake Shack has risen to prominence in recent years, winning multiple awards and additionally garnering a cult-like fan base. The NY-based chain has come a long way from its humble beginnings as a hot-dog cart in Madison Square Park. Shake Shack now boasts 82 locations across the world, from Dubai to Illinois.

Shake Shack features a simple (yet delicious) menu, serving favorites such as burgers, hot dogs, custards, its signature concretes, and more. Priding itself on the quality and freshness of its ingredients, all of the burgers are 100% Angus beef patties, and are additionally antibiotic and hormone-free.

Photo courtesy of Larry Sales

The chain also features vegetarian options, most notably its “‘Shroom Burger,” a crispy, deep-fried portobello mushroom filled with melted muenster and cheddar cheeses, topped with lettuce, tomato, and Shake Shack’s signature sauce.

Now that Shake Shack is finally making its way out West, will Californians stay loyal to In-N-Out, or will they change allegiances and declare Shake Shack to be supreme?

Book spills origin tidbits, recipes from land of Shake Shack

NEW YORK -- Harken back to when Shake Shack was not a burger-flipping force in more than 130 locations around the globe.

Then, in 2001, it was a hot dog cart in Madison Square Park, where it opened as part of an art installation. It operated for three summers, losing money each year.

So says its creator, restaurateur Danny Meyer, in a new book full of origin tidbits and recipes from the land of the longest lines. Published this month by Clarkson Potter, "Shake Shack" was co-written by company CEO Randy Garutti and culinary director Mark Rosati.

If you're looking for culinary secrets, forget about it. The recipe for ShackSauce, for instance? Rosati, in an interview with The Associated Press, wasn't giving it up, but the book gets Shack fanatics close with another recipe. It's a fun read, part Shack kitsch and part, if you must have crinkle fries, here's how to make some.

Rosati started as a line cook at Meyer's Gramercy Tavern before heading for the Shake Shack in Madison Square Park that replaced the cart.

"I didn't want to go. I thought it would destroy my career," he said. "I was going from fine dining, cooking with white truffles and foie gras, to flipping burgers? Then I saw all the same ingredients we were using at Gramercy. The same beef, the same produce and the same hospitality our company is known for. So I thought, I'll do this for a year. Fast forward 10 years."

Our conversation with Mark Rosati:

AP: Tell us how to think like a burger maker? Does kale ever belong on a burger? Why can't you get a burger rare at Shake Shack?

Rosati: It comes down to you need to find the finest ingredients possible if you're going to make a really stellar burger.

And kale, yeah, it can work in the right context. Maybe if it's in the summertime and you throw the kale on the griddle and it gets a little smoky and crispy, toss in some olive oil, maybe some garlic, maybe a little Parmesan cheese and put that on top of a burger. That's going to be pretty good.

We feel the best experience is in the burgers cooked medium. We want those juices to be a little runny and drippy. That's where the pleasure factor is. You need to use the whole muscle, or the steak, because that's where all the flavor is. If you take the trimmings, which most butchers do, they don't have the flavor. That's the real secret.

AP: What's your favorite burger?

Rosati: It's probably our SmokeShack burger. It's very personal why I love that burger. It was the first burger we ever added to the menu since the inception of Shake Shack. We wanted to add a bacon burger and we knew it would be too easy just to add bacon. We wanted to do a burger based around the flavors and textures of bacon. I thought about chopped and pickled cherry peppers. I grew up in an Italian household. My parents would cook a pork chop and put cherry peppers in the pan. The cherry peppers brought acidity and heat, which cut through the richness of an otherwise rich meat.

So it's a cheeseburger with ShackSauce, which is a mayo-based sauce, with bacon on a buttered bun. That's a lot rich flavors and textures, so I thought about the cherry peppers.

AP: The book mentions how Shake Shack comes out of the fine dining tradition. Are you suggesting that Shake Shack is fine dining?

Rosati: It's us going out and trying to source the absolute finest food, for not only our core menu, our ShackBurger, our fries, but also when we open a new city, it's the same thing. We look at going to a city like Los Angeles and we reach out to a lot of our fine dining friends, be it chocolate makers, be it bakers, that we admire and we bring in that talent.

When we opened in LA, I've always loved this jam maker called Sqirl. We blend their jam into our frozen custard for one shack in one city. It's one of our frozen Concretes called the Rainbow Connection with the strawberry jam from that chef, Jessica Koslow. And another friend who I consider one of the best bakers in all of Los Angeles makes us an old fashioned spice doughnut, then we add sprinkles to it. You can only get it at our West Hollywood location.

AP: What can you do about the lines? They're crazy.

Rosati: It's funny because I used to wait in that line in Madison Square Park. It's only three blocks from Gramercy Tavern and that's where I was working. I would go there early, wait in line for about an hour on a hot summer day, get my food and run back to the kitchen at Gramercy. My colleagues would come in and ask me to share and I was like hey man, I'm the one who put the time in there. You go and put your own time in and get your own burgers.

At the end of the day, the line is the line. We can't do anything to stop people from wanting to wait in line. The time you wait between ordering and when you pick up your food, that's on us.

We know couples who started in that line, started chatting, exchanged numbers, went out on dates. The next thing you know they're married and asked us to cater their weddings. It's just so surreal.
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Share All sharing options for: Recipe: How to Make Shake Shack’s Famous Burger

As a native East Coaster who now lives in the land of In-N-Out, there’s no more tedious debate than the one surrounding which much-loved burger chain — the California-based In-N-Out or Danny Meyer’s New York City brand Shake Shack — reigns supreme.

The real answer is that the burgers are too different to actually compare directly. The more visceral, I’m-in-the-mood-to-argue answer, however, is that on any given day of the week, I’d rather eat at Shake Shack, whose plain ShackBurger is the paragon of simplicity, Martin’s Potato Roll and all.

In their first cookbook, Shake Shack: Recipes & Stories, Shack CEO Randy Garutti and culinary director Mark Rosati reveal how to make their classic ShackBurger at home, though some items — like the Shack Sauce and the precise beef blend, which is custom-made for the chain — remain guarded secrets. (One pro tip I’m going to file away, though: Apparently 45 seconds is the ideal cook time to get a slice of American cheese to melt just so.)

The at-home version might not have the same aesthetic appeal as the restaurant burger (encased in a white paper sleeve, with of course, the option of adding a Concrete, aka Shack’s version of frozen custard, and cheese-topped fries). But until Shake Shack comes to my corner of the West Coast, it’s the closest I’ll get without having to book a flight.

The ShackBurger | MAKES 4

Most likely the reason you have this book in your hands—our version of the great American cheeseburger. Like all deceptively simple things, it took us years to get it right, but now you can master burger perfection in five minutes.

4 tablespoons unsalted butter, melted

4 tablespoons Not Quite Our Shack-Sauce

4 pieces green leaf lettuce

8 ¼-inch slices ripe plum tomato

1 pound very cold ground beef, divided into 4 pucks

½ teaspoon Our Salt & Pepper Mix

1. Heat a cast-iron griddle over medium-low heat until warm. Meanwhile, open the hamburger buns and brush the insides with the melted butter. A soft brush is helpful here. Place the buns buttered side down on the griddle and toast until golden brown, 2 to 3 minutes. Transfer buns to a plate. Spoon the sauce onto the top bun. Add a piece of the lettuce and two slices of tomato.

2. Increase the heat to medium and heat the griddle until hot, 2 to 3 minutes.

3. Evenly sprinkle a pinch of Our Salt & Pepper Mix on top of each puck of meat.

4. Place the pucks on the griddle, seasoned side down. Using a large, sturdy metal spatula, firmly smash each puck into a 1/3-inch-thick round patty. Pressing down on the spatula with another stiff spatula helps flatten the burger quickly. Evenly sprinkle another big pinch of Our Salt & Pepper Mix.

5. Cook the burgers, resisting the urge to move them, until the edges beneath are brown and crisp, and juices on the surface are bubbling hot, about 2½ minutes. Slide one of the spatulas beneath the burger to release it from the griddle and scrape up the caramelized browned crust. Use the other spatula to steady the burger and keep it from sliding. Flip the burgers. Put the cheese on top and cook the burgers 1 minute longer for medium. Cook more or less depending on your preference.

6. Transfer the cheeseburgers to the prepared buns and enjoy.

OUR SALT & PEPPER MIX: We mix ½ cup kosher salt with ½ teaspoon freshly ground pepper and use that mixture to season our burgers as they cook. You’ll see we call for a pinch or two of the mixture in every recipe.

ShackSauce | MAKES ABOUT 1/2 CUP

Long ago we threw away the key to the secret recipe for ShackSauce but we promise to get you really close with ingredients easily found in your kitchen.

1 tablespoon Dijon mustard

3/4 teaspoon Heinz ketchup

¼ teaspoon kosher dill pickling brine

Reprinted from Shake Shack. Copyright © 2017 by Shake Shack Enterprises, LLC. Principal photographs copyright © 2017 by Christopher Hirsheimer. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

Must Read

Why Are Cool American Food Brands Expanding to Japan?

Shake Shack seems to be eyeing something between the two, trying to bring a fast-casual style restaurant to the country's burger community (Garutti stressed Shake Shack wasn't "fast food" during his media session). Helping the company out are the ongoing struggles of McDonald's Japan, which continues to suffer after several food scandals damaged the chain's reputation in recent years. Not to mention Shack has arrived at a time when all things New York are seen as especially cool, to the point where famous donut store Mister Donut sold a "Brooklyn Jar" earlier this year .

The menu at Tokyo's Shake Shack features all the staples customers have come to expect, down to the custard calendar. A few Japan-exclusives have been worked into the mix, highlighted by special concretes featuring ingredients sourced from Japanese chocolate maker Minimal and another New York-born creation attracting long lines in the city, Dominique Ansel Bakery Tokyo. The prices are in the same range as at the store's Madison Square Park location, but are a dollar or two higher on average.

"I think Japan is ready for a new type of hamburger," Garutti said. Shake Shack, however, won't be alone in the race to fill the country's fast-casual space. Recently, Japanese hamburger stores Mos Burger and Freshness Burger, traditionally associated with the fast-food side of the industry, have launched more upscale venues Mos Classic and Crown House, respectively. These new spots feature classier interiors and prices hovering in the same area as those on Shake Shack's menu.

"I think Japan is ready for a new type of hamburger." — Randy Garutti

Working in the New York franchise's favor, though, is reputation. "I went to New York two years ago, and my taxi driver pointed out Shake Shack and said I should try it," said a woman named Hatsuai (she didn't want to share her last name) while she waited for her order. "It was delicious, and I was so excited when they announced they'd be coming here."

Also helping out is the Tokyo store's location and design. "Just like the first Shake Shack, this one is in a public park," Garutti said. Despite being slightly out of the way from a major street, Japan's first Shake Shack rests on the famous Icho Namiki, famous for the gingko trees that turn a vibrant yellow in late autumn. It makes for a picturesque spot to enjoy a ShackBurger. or play a game of table tennis on the store's patio. Several visitors did just that Friday, with news cameras hovering right near them.

Large lines lasted into the early evening, which is a common sight for any new buzzed-about restaurant in Tokyo. The trick, however, is keeping the hype going a month or two after opening. As suit-clad workers from the nearby business district made their way down the street around 12:30, they stopped to gawk at the scene in front of Shake Shack. "Wow, that looks incredible," they said before asking someone what exactly is going on.

Shake Shack is Coming to L.A. in 2016 (Watch The Throne, In-N-Out)

Shake Shack is officially਎ncroaching on In-N-Out’s turf.

According to a press release, Shake Shack will open its doors in West Hollywood in 2016.

The first Los Angeles Shake Shack will be located on the corner of Santa Monica Boulevard and West Knoll Drive, one block west of La Cienega.​

That’s right, L.A. residents no longer have to drive to Las Vegas—the furthest West the Shack burger has made it thus far—to get their fix.

Thus far, Angelenos reactions have been mixed:


— Alyssa (@Lyssa_maary) April 21, 2015

LA is getting a Shake Shack and I don’t care.

— Chicks with Knives (@ChickswKnives) April 21, 2015

One thing is for sure: We’re doing a side-by-side In-N-Out/Shake Shack taste testਊsap.

The publicly traded burger company,ਏresh off its IPO, is expanding rapidly. The burger chain is currently building new locations in Las Vegas, Austin, and Tokyo, with additional locations on the East Coast to come.

Photos: Here’s your first look inside the new Shake Shack in Long Beach

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Diners packed the new Shake Shack in Long Beach on Wednesday for a “family and friends” preview.

The fast casual restaurant officially opens Thursday, Nov. 7. It specializes in burgers, hot dogs, and shakes, and frozen custard.

Shake Shack held family and friends preview of its new restaurant in the 2nd & PCH shopping center in Long Beach on Wednesday, November 6, 2019. (Photo by Brittany Murray, Press-Telegram/SCNG)

Morgan Agnor places her order on a touch screen at Shake Shack which held family and friends preview of its new restaurant in the 2nd & PCH shopping center in Long Beach on Wednesday, November 6, 2019. Agnor lives in Costa Mesa so this will be the closest Shake Shack to her and she’s happy it is open for business. (Photo by Brittany Murray, Press-Telegram/SCNG)

Customers line up as Shake Shack held family and friends preview of its new restaurant in the 2nd & PCH shopping center in Long Beach on Wednesday, November 6, 2019. (Photo by Brittany Murray, Press-Telegram/SCNG)

Shake Shack held family and friends preview of its new restaurant in the 2nd & PCH shopping center in Long Beach on Wednesday, November 6, 2019. (Photo by Brittany Murray, Press-Telegram/SCNG)

Sydney Grimm bites into a burger at Shake Shack which held family and friends preview of its new restaurant in the 2nd & PCH shopping center in Long Beach on Wednesday, November 6, 2019. (Photo by Brittany Murray, Press-Telegram/SCNG)

Stephanie Bryant receives her order from Shake Shack server Chris Beanes during the family and friends preview of the new restaurant in the 2nd & PCH shopping center in Long Beach on Wednesday, November 6, 2019. (Photo by Brittany Murray, Press-Telegram/SCNG)

The chain was founded in New York City and expanded into California in 2016. The new location in the 2nd & PCH shopping center is its 10th in Los Angeles County.

Watch the video: Mezdeke - Shik Shak Shok (May 2022).