Danny Meyer’s beloved chain will open in a Las Vegas location some time next year
Shake Shack's Shack Stack Burger
New York-based Shake Shack announced this week that they will be adding another restaurant to their empire, opening on the Las Vegas Strip in 2014. Even though they have already opened in five other states and seven international locations, this will be their first outpost west of the Mississippi. And as burger aficionados would know, this is also quite a big deal because for the first time in history both Shake Shack and In-N-Out Burger will both be located in one state.
The famous burger, hot dog, and frozen custard shop plans to open their Vegas location in a park that is currently under development by MGM Resorts International and located near the Monte Carlo and New York-New York hotels. The park will be “the first of its kind” on the Vegas Strip with “quiet” areas, dining pavilions, and performance spaces, according to a statement.
Shake Shack Founder Danny Meyer hopes that the new Vegas setting will bring people together just as the Madison Square Park location has done. "This is a made-to-order fit for Shake Shack to serve in the first-ever park on the Las Vegas Strip,” Meyer said in a release. “Like our original Shake Shack, we hope to do our part in helping this park become a new gathering place for people from all walks of life and from around the world to come together—and even to re-imagine the entire Las Vegas experience.”
In order to uphold their motto and “stand for something good” in Vegas territory, the new location will be constructed with recycled and sustainable materials. Inside, tabletops will be made of recovered bowling alley lanes while the chairs and booths will be made of lumber certified by the Forest Stewardship Council. Their kitchen will also use energy-efficient equipment, and all electric usage will be offset.
Additional details will be announced over the next couple of months.
Skyler Bouchard is a junior writer for the Daily Meal. Follow her on twitter at @skylerbouchard.
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.
Shake Shack to Open in Las Vegas in Early 2014
Happy Burger Week, Las Vegas, you're getting a Shake Shack. MGM Resorts has announced plans for a Shack as part of a new development they're building between New York-New York and Monte Carlo resorts, an outdoor park area with restaurants and coffeeshops that lead up to a brand-new, 20,000 seat arena. Shake Shack previously denied they had any plans to build on the Strip after Eater Vegas reported rumors they were building a restaurant with Caesars Entertainment. According to Eater Vegas, "The jump from Caesars Entertainment to MGM has resulted in a space not confined by a casino and will allow for its own identity separate from a resort."
According to a Shake Shack release, "It will capture the essence and origins" of Shake Shack's original Madison Square Park location in New York City. Said restaurateur Danny Meyer, "This is a made-to-order fit for Shake Shack to serve in the first-ever park on the Las Vegas Strip." Also going into the new development: "a casual roadhouse restaurant and bar" called Double Barrel from SBE (which is also building an SLS hotel in Vegas), a coffeeshop called Sambalatte, an 800 Degrees pizzeria, and more. The development should be done in early 2014. Below, the press release.
MGM RESORTS OUTLINES VISION FOR DYNAMIC ENTERTAINMENT DISTRICT IN LAS VEGAS FEATURING WORLD-CLASS ARENA, DINING, BAR SCENE AND RETAIL
Founding Partners, Including Hershey's, Shake Shack and sbe, Join Project Anchored by Arena to be Developed in Conjunction with AEG
Preeminent Design and Construction Team Announced Includes Cooper, Robertson & Partners, !melk, ICON and Marnell Architecture
LAS VEGAS — April 18, 2013 /PRNewswire/ — MGM Resorts International (NYSE: MGM) unveiled details today about the experience it is creating in Las Vegas surrounding the world-class 20,000-seat arena under development in partnership with renowned sports, entertainment and facilities organization AEG. Plans include new Stripside experiences at New York-New York and Monte Carlo resorts and a public park leading to the new state-of-the-art arena. The Company also announced details about the team who will bring this robust new experience to fruition.
For centuries, plazas, squares and grand boulevards have served as important gathering places where people take in the sights, sounds and flavors of great cities. Enlivening one of the city's most exciting intersections, MGM Resorts will create an experience that encourages social interaction and one of Las Vegas' best-known pastimes – people-watching.
Providing opportunities for visitors to enjoy Las Vegas outdoors, this vibrant plaza will connect New York-New York and Monte Carlo as well as the newly announced arena on land behind the resorts. Construction will begin on the outdoor experiences at New York-New York and Monte Carlo in the coming weeks, with anticipated completion in early 2014.
Jim Murren, Chairman and CEO of MGM Resorts International, said, "All great cities offer vibrant pedestrian experiences, and Las Vegas is certainly no exception, as The Strip is one of the world's greatest boulevards. Our vision is to extend the excitement we traditionally create within our world-class resorts outside onto The Strip, and ultimately in an entertainment district leading to our new arena. To bring that vision to fruition, we have assembled a team recognized around the world for creating special venues and places."
LAS VEGAS BLVD. ENHANCEMENTS
The front facades of New York-New York and Monte Carlo will be transformed into an outdoor plaza experience featuring a series of casual bars, eateries and retail destinations. New York-New York will modify its skyline and Brooklyn Bridge to create a wonderful environment brought to life through a vibrant patio culture and retailers new to the market. Anchoring the new experience will be Hershey's Chocolate World™ flagship store, a two-story interactive, experiential destination that celebrates the incredible array of Hershey's-branded products that inspire the "Hershey's Happiness" mantra. Additionally, the hotel's Irish pub, Nine Fine Irishmen, will be enhanced, including an expansion of its high-energy patio culture both on the casino floor and the Brooklyn Bridge.
At Monte Carlo, the current formal European-style exterior features will be removed to make way for new partners, including Double Barrel, a casual roadhouse restaurant and bar concept by the leading hospitality experts at sbe Sambalatte, the art of sipping found in the ultimate coffee experience, beloved by Las Vegas locals, and soon available to visitors and 800 Degrees Neapolitan Pizzeria, serving build-your-own personal pizzas prepared to each guest's liking and baked in around a minute in an 800-degree wood-burning oven, right before their eyes.
Between the two properties and leading back to the Company's new arena will be a park environment featuring dining pavilions and performance spaces complemented by areas for quiet relaxation. At the gateway to the park will be Shake Shack, a modern day "roadside" burger stand known for its all-natural burgers, flat-top dogs, frozen custard, beer, wine and more by restaurateur Danny Meyer's Union Square Hospitality Group.
Additional partners and details surrounding both properties and the park will be announced in the coming months.
Shake Shack Comes to the Rescue of Hungry McCarran Travelers
Travelers headed through A and B Gates at Terminal 1 at McCarran International Airport now have their very own Shake Shack for fueling up before or after a flight.
The roadside burger stand takes over 4,875 square feet that sits in the rotunda just past security before the split to A and B Gates that serve Southwest, Spirit, and Allegiant airlines.
The second largest Las Vegas location of the counter-service restaurant has room for 229 inside the open space, which features the same seating found at other valley locations. The space takes advantage of the rotunda’s huge arched windows and views of the airport’s planes and runways.
A roster of burgers, breakfast sandwiches, chicken, and hot dogs make the menu, along with Shake Shack’s concretes and crinkle-cut fries, wine, beer, and vegetarian options.
Since its arrival on the Strip in late 2014, the elevated burger restaurant has rapidly expanded to five Las Vegas locations including Henderson and T-Mobile Arena, with the global brand’s portfolio of airport outposts now found at JFK in New York, Phoenix Sky Harbor, LAX in Los Angeles, Hartsfield-Jackson International Airport in Atlanta, LaGuardia in New York, Cleveland Hopkins International Airport, and Dallas/Fort Worth International Airport.
Shake Shack at McCarran International Airport Shake Shack [Official Site]
How do I order Shake Shack online?
Once you’ve selected a Shake Shack location to order from in Las Vegas, you can browse its menu, select the items you’d like to purchase, and place your Shake Shack delivery order online.
Does Shake Shack deliver to my area?
Enter your delivery address to see if there’s a Shake Shack in Las Vegas on Uber Eats that offers delivery to you.
Are the Shake Shack menu prices the same on Uber Eats?
The Shake Shack menu prices listed on Uber Eats may differ from what’s listed at the restaurant.
When can I order Shake Shack in Las Vegas?
We’ll show you the business hours of every Shake Shack restaurant in Las Vegas offering delivery on Uber Eats. Select a Shake Shack near you to see when they’re open for delivery.
Can I customize my Shake Shack delivery order on Uber Eats?
You may have the opportunity to leave a note for the kitchen and/or customize the Shake Shack menu items you want to order.
Can I buy drinks when I order Shake Shack delivery?
You should be able to order any of the Shake Shack menu items listed on a restaurant’s page on Uber Eats, including drinks, unless marked as unavailable or otherwise noted.
Can I schedule Shake Shack delivery using Uber Eats?
Uber Eats lets you order food now and schedule food delivery for later. See if the Las Vegas Shake Shack you’d like to order from lets you schedule delivery for the time you’re interested in.
Can I order pick-up from a Shake Shack near me?
You can opt to place a pick-up order or dine-in order with certain restaurants using Uber Eats in some cities. Learn more about placing a pick-up order.
Shake Shack to Debut Within Days at McCarran International Airport
Without any promotion, announcement from the parent company, or even its new host at McCarran International Airport, all signs point to the sixth Shake Shack expansion in Las Vegas making its debut within days.
Moving into Terminal 1 and filling an impossible-to-miss 4,875-square-foot space inside the rotunda leading to A and B Gates, the interior furniture is in place, neon signage spelling out “burgs, burgs, burgs” is lit, the kitchen is cooking, and the new staff is in the final stages of their onsite training.
Early plans for the counter-service restaurant projected a maximum occupancy of 229 inside the open space, featuring the same seating found at other valley locations and taking full advantage of the rotunda’s huge arched windows and views of the airport’s planes and runways.
First revealed back in April and completed in rapid time, future opening hours, or possible exclusive menu items have not been shared.
Since its local arrival at the Strip’s New York-New York resort in 2014, the home of Shack burgers, crinkle-cut fries, and frozen custard has expanded to Henderson, Downtown Summerlin, T-Mobile Arena, and the Las Vegas Premium Outlets North.
Shake Shack Is Opening ANOTHER Location In Las Vegas Inside The T-Mobile Arena
Las Vegas is expecting a major change this April with the complettion of the new T-Mobile Arena. The 20,000 seat stadium is expected to feature many different dining options for vistors to choose from. One of these spots will be a Shake Shack.
The popular burger chain, found mostly in the East Coast, will have a home at the new Vegas arena. The menu will include fan-favorite items like the Shack Burger, the Shack Stack, the Shroom Burger, Vienna Beef Hot Dogs, Chicken Dogs, Crinkle Cut Fries, Shakes and Custard Scoops.
T-Mobile’s arena will host a variety of events including hockey, basketball, boxing, UFC, concerts and award shows. It will also feature customized cocktails created by Tony About-Ganim, the founder of Modern Mixologist.
The venue is set to open on April 6, 2016 with The Killers performing that very night.
Many people try to argue about who has the better burger, Shake Shack or In-N-Out Burger? In my opinion, they both are great in their own ways and I would never choose one over the other. With that said, while more expensive than your average fast food burger, Shake Shack makes one great burger. The fresh ground beef, sweet golden potato roll, oozing American cheese, fresh vegetables, and ShackSauce come together in a way that keeps me coming back for more.
- Great location on the Las Vegas Strip
- Burgers made using high quality beef and fresh rolls
- Efficient service and friendly staff
- Modern and spacious interior
Get the most out of Las Vegas—for under $100!
Undoubtedly, the first night of a Vegas vacation is the best night. But it’s also the most dangerous night for your wallet. The excitement, the promise of an unforgettable experience, and the presence of friends, family and friendly strangers all might compel you to be a little more generous than normal. In those moments, it’s easy to blow most of your budget on a fancy dinner and several rounds of drinks for everyone and their mom. But don’t worry if you’re almost out of cash after day one, because you can easily budget an entire day in Vegas for under $100. (Taxes, fees and tip are not included. Prices subject to change.)
Throughout the day, you’re going to need some sustenance, so it’s important to plan out your meals ahead of time. You won’t be able to eat like a king under a $100 budget, but you can get by with some good eats. For breakfast, PBR Rock Bar & Grill (Planet Hollywood Resort, 702.750.1685) offers a classic breakfast with two eggs, bacon or sausage patties, mixed fruit and toast for only $6.
The next two are interchangeable depending on what you’re feeling at the time, but we suggest heading to Blue Ribbon Fried Chicken (Grand Bazaar Shops, 702.800.0404) for lunch and ordering the classic fried chicken sandwich for $10. Then, for dinner, stop by Shake Shack (New York-New York, 725.222.6730) for a ShackBurger and an order of fries for $10. Don’t forget a side of ShackSauce!
Checking out Las Vegas attractions is the best way to save some cash, because many of them are free. At the 4-acre Wildlife Habitat (Flamingo, 702.733.3349), you can see more than 300 birds, such as Chilean flamingos, swans, songbirds and more, hanging out in a lush, exotic environment. There’s even a tranquil koi pond. Then, down the street you’ll find the world-famous Fountains of Bellagio, an elegant water show that always impresses, no matter how many times you’ve seen it.
One attraction you can spend hours exploring is REAL BODIES at Bally’s (702.777.2782). For $30, this exhibit, which features delicately preserved human bodies, will not only inform you about the inner workings of your body, but it might also make you think more deeply about what it means to be human.
As the night begins, and the city comes alive, you’ll be tempted to splurge, so we’ve saved the greatest expense for last. You’ll probably want a fancy cocktail, and the average price range on the Strip these days is around $18-$22. So if you’re going to spend top dollar, it’s best to head to The Dorsey (The Venetian, 702.414.1945), a swanky lounge that blends modernity with timeless elegance. The Penicillin ($18) is a favorite cocktail, a mix of Scotch, lemon, ginger, honey and Islay float.
End the night with one of the most stunning views of the city at The STRAT Skypod. Admission ($25) gives you access to both indoor and outdoor observation decks atop the tallest tower in the city, capping off a day in Vegas for under $100, with a dollar to spare.
Click here for your free subscription to the weekly digital edition of Las Vegas Magazine, your guide to everything to do, hear, see and experience in Southern Nevada. As part of your subscription, each week via email you will receive the latest edition of Las Vegas Magazine, full of informative content such as restaurants to visit, cocktails to sip and attractions to enjoy.
Shake Shack Responds to Criticism Over ‘Korean-Style’ Fried Chicken Menu Debut
Crowd-favorite burger chain Shake Shack has come under fire after a new, limited-time “Korean-style” menu of chicken sandwiches and sides drew accusations of cultural appropriation for its loose interpretation of Korean fried chicken.
The menu debuted nationwide one week ago and features a sandwich with gochujang-glazed fried chicken and a white kimchi slaw nuggets and fries served with a gochujang sauce and a black sugar vanilla shake. Shortly after the reveal, some people criticized the company online for appearing to engage in cultural appropriation. Other social media users argued that adding items like kimchi and a gochujang sauce to a couple of menu items and labeling it “Korean-style” fried chicken was a lazy interpretation of the beloved food. Others encouraged diners to visit local Korean restaurants in their neighborhoods instead. “Yes, slap some gochujang on something and it’s korean,” Giaae Kwon, a Brooklyn-based writer, tweeted.
Kwon, who first heard about the sandwich when it debuted at Shake Shack locations across South Korea last year, tells Eater New York that the menu launch in the U.S. looked “like the most basic way to go about doing a Korean fried chicken.”
Others echoed the sentiment. “It feels like white people slapping together a bunch of things because they perceive it as Korean and then profiting off of those things,” says Dash Kwiatkowski, a standup comedian and podcast host based in Providence, Rhode Island, who also tweeted criticism of Shake Shack’s new menu. “What makes it ‘Korean-style?’ Is it the fact that they put kimchi on a fried chicken sandwich? Because that’s not Korean-style fried chicken.”
The U.S. launch was an iteration on a popular gochujang fried chicken sandwich that had sold well at the chain’s 14 shops in South Korea last fall, according to the company. The sandwich recipe was adjusted slightly for the stateside launch, including adding a white kimchi slaw using kimchi from Portland, Oregon-based Choi’s Kimchi Co.
Kwiatkowski and Kwon both noted that it was nice to see the chain partnering with a small, family-owned shop to source the kimchi, but were disappointed to see that the hip, NYC-based chain — which often engages in buzzy chef collaborations — did not choose to partner with a Korean restaurant or a Korean chef to help launch the menu in the U.S.
In a phone interview, Shake Shack culinary director Mark Rosati said that his team, along with employees from SPC Group — a gigantic food company based in South Korea that partnered with Shake Shack in 2015 to help it expand in the country — toured a range of fried chicken restaurants in Seoul while they were developing the chain’s sandwich, including Hanchu, Hyodo Chicken, Ungteori Tongdak, and Jung-ong Sweet & Spicy Chicken. They also sourced information on fried chicken and Korean food in general from food writers and influencers Matty Yangwoo Kim (@hungrymatty) and Jason Kim (@mykoreaneats). But none of that information made it into the announcement for the U.S. launch.
“I would love to hear what that research looked like,” Kwiatkowski says. “If you’re going to try to package someone else’s culture as a fast-food item, the very least you could do is really elevate someone from that culture, elevate some specific chefs and specific restaurants.”
In response to the criticisms of cultural appropriation levied online, Rosati says that he could “definitely see how someone might think this here” with the new menu launch. “I can understand to a point but I can never fully understand it, because it’s not my culture,” Rosati says. “It’s something that we want to listen to, and understand.”
This particular launch marks the first time that Shake Shack has taken a menu item that has performed well at one of its international locations and reinterpreted it for a nationwide rollout in the U.S., according to the company. The sandwich has been a work in progress for the past five years, Rosati says, and it debuted at Shake Shacks in South Korea late last year. The recipe was developed in collaboration with SPC Group.
When the sandwich appeared at Shake Shack’s South Korea locations, the item was labeled as a “Gochujang Chick’n Sandwich,” attaching a straightforward title to the menu item. In the U.S., the nuggets and fries included in the new menu are labeled as “Korean Gochujang Chick’n Bites” and “Korean Gochujang Fries,” while the sandwich appears on menu boards as a “Korean-style Fried Chick’n.”
That broad, flattening name of the sandwich, employed as a catch-all term lacking nuance or context, missed the mark, says NYC Korean restaurant owner Bobby Yoon.
“If you think about wasabi, or teriyaki sauce, or some kind of a Chinese food, [it’s not labeled] as ‘Chinese-style,’” Yoon, the owner of Midtown Korean restaurant Yoon Haeundae Galbi, says. “They usually say, like, ‘teriyaki chicken,’ or ‘wasabi-flavored.’ But they don’t just put it as, like, ‘Japanese-style.’” In the same way, Korean food in the U.S. is so varied, Yoon says, that labeling a gochujang-sauced fried chicken sandwich with a blanket term like “Korean-style” does a disservice to the myriad flavors and preparations of Korean food.
“I’m not saying that anybody is doing a wrong thing,” Yoon says. “But I think that if they wanted to put it as the name [of the sandwich], I think that they should have put it as ‘gochujang’ or whatever they think that the Korean style is.”
Yoon Haeundae Galbi’s spicy fried chicken Yoon Haeundae Galbi [Official]
Shake Shack’s Rosati says that, moving forward, the team is “listening” to responses to the menu items, but they’re not implementing any changes based on what they’ve heard so far. “We call it ‘Korean-style’ because it’s our take on a traditional Korean fried chicken sandwich, and is a slight variation to the one served in our South Korea Shacks,” he says.
The company purposefully used “Korean-style” and “Korean-inspired” in all of the marketing for the launch in order to signify that the sandwich was not actually an example of Korean fried chicken, Rosati says, which is generally twice-fried and dressed with a range of sauces and toppings. “It’s such a broad category,” Rosati says. “For us, it’s important to say, this is a variation of it. This is something that we draw inspiration from. This is not definitive Korean fried chicken.”
For some, the menu may have been more well-received if “it looked like they had done more thinking, and it looked like they were not just trying to profit off of [Korean food], but using their platform to really open people’s minds,” Kwiatkowski says. “I’m just saying that people should be more thoughtful and more respectful and really try to figure out how to elevate marginalized voices.”