Young and Hungry

Quick Feeding: How ‘Bout Some Steak With Your Sauce?

Glove Shack, Baby! D.C.'s second Shake Shack location opens next week at Nationals Park. [Eater DC]

You Gotta Try the Blasé Burger: Critic Tom Sietsema is nonplussed by all the fuss over Danny Meyer's double Shack power play. "At this point, the opening of another burger spot is about as exciting for some of us as watching paint dry. Aren’t we full? Having experienced my first Shake Shack at the race track in Saratoga, N.Y., last summer, I found it difficult to muster enthusiasm for another crusty patty served in a slip of wax paper and crinkle-cut fries pulled from the freezer." [WaPo]

You Like-a Da Juice, Ah? Writer Kate Neremberg tries to crack the code of what's in the copious steak sauce at Medium Rare: "The makeup of the sauce on the steak frites remains a secret. Whatever it is—we taste cream, mustard, and black peppercorns—it’s good." [Washingtonian]

Photo by Chris Shott

  • Jody

    Did you actually read Sietsema's article?

    He says: "I’m partial to burgers that taste as if they came off the griddle of a diner, and by that measure, Shake Shack’s sandwiches deliver. The nicely pink, sufficiently juicy patty tucked into the lightly crisped bun is (fairly) fast food that pays a compliment to the genre"

    You should read beyond the first few paragraphs.

  • Chris Shott

    Every word, actually. I wrote that he was nonplussed by all the fuss, not the actual food. But you're essentially right. Aggregate posts like this don't always tell the whole story.

  • Jody

    Ok-- I get that. It's just that a vast majority of people don't click through to a post. So when they read the blurb and see "another crusty patty served in a slip of wax paper and crinkle-cut fries pulled from the freezer," that's what they'll take away as what Sietsema thinks of the D.C. joint's fare.

    Thanks for the reply.

  • Chris Shott

    Thanks for reading. Comment as much as you like.