Thursday, March 22, 2007
My Milkshake Is Better Than Yours
Danny Meyer proves that all shakes are not created equal.
Since opening in 2004, Shake Shack, the “roadside” eatery in Madison Square Park has developed a cult following — which means crazy-long lines. Luckily, most people are waiting for burgers, which have been declared among the city’s best. For milkshakes, there’s a separate queue that moves quicker.
What makes these shakes worth waiting in any line for is the quality and simplicity of their ingredients — think: Gramercy Tavern, not Carvel. Flavors are limited to chocolate, vanilla, strawberry, caramel, coffee, and black & white. Each is made with frozen custard — as opposed to ice cream or soft serve — milk and one other ingredient. The black & white, the most popular choice, for example, is vanilla custard, milk and hot fudge. The strawberry shake, made with pureed berries, is perfectly sweet and the caramel, which uses caramel sauce, tastes as decadent as an entire sundae.
Even sweeter? A portion of Shake Shack’s proceeds goes to the Madison Square Park Conservancy, which keeps the park in tip-top shape.
Southeast corner of Madison Square Park