I attended a party (hosted by burger brother
Josh Ozersky) at the new Upper West Side
Shake Shack last night, drank excellent shakes and ate predictably great burgers. When the party was winding down, I convinced manager Mark Rosati to introduce me to the Shack's new griddle, the wondrous
Keating MiraClean. It is a griddle that has no equal. A conventional steel-top griddle, cranked up to 400-plus degrees, disperses ample amounts of heat into the kitchen. The crazy MiraClean griddle disperses almost no heat. The heat is
on the surface only, proven by this photo of Mark's hand dangerously close to the 400 degree surface (he actually held his hand there for well over a minute while I futzed with the camera). The aluminum surface looks great too. Mark told me, "At the end of the night, when we clean the griddle, you can see yourself in it."
I also discovered one of the secrets of the Shack Burger (other than lots of salt,
great beef, and a potato roll) - the scraper. The griddleperson uses a
commercial griddle scraper to flip the burgers instead of a standard spatula. The scraper allows them, in one movement, to scrape up the burger and all of its griddle crunch off the surface. It does such a great job that you can see the reflection of the scraper in the MiraClean during the flip.
5 comments:
Idly curious, does the second Shake Shack boast about being entirely wind powered as well?
Yes it does.
Ha. My wife and I keep trying to go to the new place, but keep getting distracted. We wound up eating at the Parker Meridien place as a consolation prize last week, having set out for the new Shake Shack but going to the wrong part of town.
Last night there was NO line at 8pm...
No line? Sometimes I eat at the 23rd street location just because I'm walking by and there's not a line, even if I'm not at all hungry.
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