Owner Danny Meyer has done an exceptional job of keeping the quality top notch at the 2-month-old, already-slamming Shake Shack on Lincoln Road, his first foray outside of New York City. There's nearly always a line, but it moves quickly as families and young couples flock here for truly exceptional hamburgers, pretty good fries and -- woohoo! -- a selection of wines and beers that is beautifully suited to these hot, juicy babies. The menu makes its case by keeping it simple. There are basically just two burgers, one size of fries, beef or chicken hotdogs and a bunch of creamy concoctions made with the Shack’s "concretes'' (frozen custards). Vegetarians are offered a decadently deep-fried portobello mushroom stuffed with Muenster and Cheddar cheeses -- not exactly health food, but as Meyer says, "This will never be the place to get your favorite salad."
After ordering, you're handed a buzzer. On our various visits we've waited from 10 to 25 minutes to get our food, but it's never been boring. We’ve enjoyed watching locals get into the Shack culture -- chatting with each other, comparing notes and, best of all, actually seeming to relax. Ambience: Counter service is brisk and generally knowledgeable, the space -- high ceilings and lush plants inside, basic patio furniture outside -- is comfortable, and the glorified parking garage in which it's housed, by architects Herzog & de Meuron, is, of course, stunning.
What Didn’t Work