Here’s one line Long Islanders may want to wait in: Saturday at 11 a.m., Shake Shack opens its 16th location at the Gallery at Westbury Plaza, on Old Country Road just off the Meadowbrook Parkway. Owned by Danny Meyer's Union Square Hospitality Group, Shake Shack is an updated take on a classic Midwestern roadside burger stand. Since the first one opened in 2004 in Manhattan’s Madison Square Park, it has become almost as renowned for its long lines as for its menu.
That menu comprises Angus-beef burgers ($3.55 to $8.80), split-and-griddled hot dogs ($4), fries (previously frozen at $2.65), wine and beer (including Brooklyn Brewery’s ShackMeister Ale on tap, $5 for 16 ounces.)
I’m most excited about the frozen custard, made fresh daily at each Shake Shack in vanilla, chocolate and a flavor of the day. It can be ordered in a cup or cone ($3.25 to $4.35), a pint ($5.75), or in a shake ($5) malted ($5.50) or float ($4.75).
Shake Shack's signature dessert is a Midwestern specialty virtually unknown on either Coast: the "concrete," a dense blend of frozen custard with your choice of 12 mix-ins -- from fudge or caramel sauce to chocolate toffee. For Long Island, the Shack has created three new concretes: the Westberry (vanilla custard, strawberry jam, fried Belgian waffles and cinnamon sugar), the Malt Whitman (vanilla custard, Mast Brothers chocolate, banana bread -- from Main Street Bakery in Port Washington, no less -- and malt powder) and the Old Country Rocky Road which, to me, has the look of a classc in the making: chocolate custard, marshmallow sauce, chocolate truffle cookie dough and almonds. (Five percent of sales from this concrete will be donated to the hunger-relief organization Island Harvest.)
Shake Shack is at The Gallery at Westbury Plaza, 860 Old Country Rd., Garden City, 516-620-2880.
The ShackBurger, made with cheese, lettuce, tomato and ShackSauce.