Tag Archives: french fries

Shake Shack

Two Shake Shack hamburgers

A month ago, I had absolutely no interest in Shake Shack. I’d eaten (without issue) at the Madison Square Park location a few times in my less-careful, have-a-reaction-every-once-in-a-while days, but the burgers never really did much for me. Accordingly, the older, more-careful me never really cared enough to look into the question of whether Shake Shack might be an allergy-friendly chain.

That said, comprehensiveness is my fetish, and Shake Shack’s been getting harder and harder to avoid. Shacks are popping up everywhere, and I see the chain mentioned a whole lot in the NYC-specific food-allergy Facebook group I frequent, too. So after a fair amount of foot-dragging and dilly-dallying, I figured it was probably time I at least devote some effort to finding out whether Shake Shack might be a viable option, regardless of whether I had any personal interest in stopping by.

So. Is Shake Shack nut allergy–friendly? Short answer: Yes. Long answer: Yes, but…well, it’s complicated. Shake Shack was created by Danny Meyer, who happens to be the guy behind Blue Smoke, and who happens to seem to really know his shit, food allergy–wise. Pretty much every restaurant Meyer touches turns to food-allergy gold, and Shake Shack is no exception. There are two types of gold, though: we-don’t-have-any-of-your-allergens-on-site gold, and damn-right-we-have-your-allergens-here-but-we-know-how-not-to-let-them-near-your-food gold. And like Blue Smoke, Shake Shack falls into the latter category.

What I’m trying to say, I guess, is that the folks at Shake Shack are allergy-aware enough to make me feel comfortable with all the nuts they have lying around their kitchens. (Some Shake Shacks have very few nuts; others have plenty. It varies by location—but what doesn’t vary is the fact that all of the chain’s locations are, on the whole, pretty allergy-friendly.) They’ll encourage you to let them know if you have any food allergies—which they’ll always make note of on your ticket—and they’ll be happy to change their gloves and keep a special eye on your order, too. Very Danny Meyer indeed.

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Even more of a help is this chart of theirs, which accounts not only for dishes that explicitly contain nuts, but for those that contain ingredients processed in shared facilities, too. So if an item isn’t marked as a risk on that chart, it really is safe to eat—provided that the folks who prepare your food are competent and responsible, at least. (As the above-linked page notes, though: “Only standard Shack menu items are listed above, and menu options can vary by Shack.” So the chart doesn’t list the billion-and-a-half concrete mix-ins that might be offered, which are where a lot of the Shake Shack tree nuts come from. The same page actually advises those with food allergies to stay away from all Shake Shack concretes. Fair enough.)

Here is, for good measure, what I was told when I wrote to Shake Shack for some further information:

If an item is not flagged with any sort of symbol at https://www.shakeshack.com/allergy, then it means that the ingredients do not contain the allergen and the ingredients are not processed in a facility that contains the allergen. There can be tree nuts present at some of our Shacks as mix-ins with our concretes, so please check the menu at your preferred Shake Shack to see if cross contamination may be a concern at the Shack, and always let a team member know about any allergies when you are ordering.

I asked, too, for some further information about in-restaurant cross-contamination, and this was the response I received:

The issue of cross-contamination with our frozen custard items would be most prevalent when ordering concretes at Shacks which offer walnuts or other tree nuts as mix-ins. I would not recommend ordering concretes in these cases. Tree nuts are not offered as mix-ins with shakes, and every Shack has one shake mixer that is utilized solely for shakes that contain peanut butter, using other machines for all other shakes.

These two answers are about as good as I could’ve hoped for, really.

Two Shake Shack hamburgers with lettuce, tomato, pickle, and onion

Anyway. There’s a surprising amount of food I can’t eat at Shake Shack, but I guess that’s what happens when a restaurant’s diligent about flagging each and every menu item that contains something that was made in a shared facility. I can have a few of their burgers. I can have a few of their hot dogs. I can have their fries—but only plain, as the cheese sauce may contain nuts. I can’t have any of their chicken or sausage, and a lot of the desserts are a no-go, too. But surprisingly enough, I can have a few of their shakes, floats, and ice-cream cones, so long as the Shack in question doesn’t handle things in such a way as to make cross-contamination with the other ice-cream items likely.

(…Undoubtedly, Shake Shack’s menu is more of a minefield than I’m used to. Still, though: I’m plenty comfortable. But onto the food.)

Regardless of what Anthony Papaya King–Loving Bourdain says, I maintain that food-wise, Shake Shack is nothing extraordinary. But! The vast majority of burgers (and burger chains) are nothing extraordinary, and I’d be lying by omission if I failed to mention that Shake Shack beats pretty much all of my favorite burger spots—and by a landslide, too. It’s way better than your average diner. It’s way better than Five Guys. It’s way better than Big Daddy’s. It’s way better than The Burger Bistro. And it’s cheaper than all of the above, too. And now that I’ve said all that, I might as well just admit that…well, I actually really, really like Shake Shack. For what it is, at least: a fast-food burger joint that’s just plain better than its fast-food competitors (and a lot of its regular-restaurant competitors, too).

The burgers are what I have the most experience with, so I’ll start with those. Despite their wishy-washy (Martin’s) potato buns, they’re really very good—better without the elective pickles pictured above, actually—but for once, I’m finding myself on Team Cheeseburger. Shake Shack’s cheese isn’t as gross as the American you’ll find at most burger joints; in fact, it’s actually pretty good, and it adds some welcome flare (read: salt, grease) to an otherwise-uneventful-ish burger. ShackSauce—basically mustardy mayo—helps, too. And they’re generous with the onions, which is always a plus. The patties themselves are great, though; it’s not as if their flavor needs to be masked.

Though less fun, the hot dogs are also good. Again, I wish the buns weren’t so potato-y, but the dogs themselves are great, if not quite as tasty as the ones you’ll get at Crif Dogs. They’re split down the center, but they still manage to maintain their snap, and with a topping or two—I happen to like Shack Sauce and a pickle spear—they’re just about perfect. (For those with nut allergies, the Shack-cago Dog’s out—but only because its relish may contain trace amounts of nuts. It’s easy enough to ask them to hold the relish, though. And anyway, the onion, cucumber, pickle, tomato, sport pepper, celery salt, and mustard are all safe.)

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And the fries, too, are great, especially if you’re into crinkle-cut—though I do wish I could get in on the cheese sauce (which is made of actual cheese, and which is therefore a permissible topping, thank you very much). They’re crispy on the outside and soft on the inside, just as fries should be—and though they’re a little thicker than the sort of fries I’m usually into, I do have to say that these are some of my all-time favorites. (Hint: ShackSauce. Try it.)

As for desserts, I’ve only tried a few. I do stay away from the concretes, but the shakes seem safe enough (as per the email I shared above), and they’re plenty tasty, too. There isn’t much to say—they’re thick and creamy custard-based milkshakes, and I love them very much—other than this: As those with nut allergies know, it’s just really, really nice to be able to partake in dessert, especially when that dessert didn’t require any special planning or consideration on your part. Another point for Shake Shack.

So maybe 12-year-old me was a little too hard on Shake Shack. Maybe—just maybe—she didn’t quite know everything. But right now, a burger chain’s noteworthiness is about all she’s willing to concede. Try her again in another decade, will you?

Find Shake Shack just about everywhere.

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Sticky’s Finger Joint

Chicken poppers

Something about the name of this place gives me the willies. I think it’s how similar it sounds to “sticky finger joint,” which makes me think of a 5-year-old’s slobbery, paste-covered knuckle. But I digress. Name aside, Sticky’s is a solid restaurant with some solid chicken, and even I wouldn’t be so absurd as to stay away based on the name alone.

Truthfully, the reason I stayed away for so long was because I found it hard to justify going out of my way for a serving of plain old chicken fingers. But once I finally got around to giving their food a try, it was clear that there would be no turning back. Sticky’s is good.

Last semester, when I was looking to collect some new places to grab lunch between classes, I sent an email to Sticky’s with a few questions about their handling of allergens. The response I received was as follows: “All Sticky‘s Finger Joint Locations are completely nut free. So, to answer all of your questions Sticky‘s is safe to eat for anyone with any type of nut allergy!” No details, no direct responses—but you know what? That’s a one-size answer I can get behind.

Now, I can’t categorize Sticky’s as “truly nut-free,” as they don’t openly classify themselves as such, and I haven’t gotten any indication that they require their ingredients to all be free from potential cross-contamination, but I feel 100% comfortable eating there. You may not—and that’s fine—but I’d say the place is worth a look, at the very least.

For such a simple spot, their menu‘s pretty big. Chicken fingers, chicken poppers, and fries all come with a bunch of different combinations of seasonings—and Sticky’s offers 19 homemade sauces, too. My favorite, because I’m boring, is the Sassy BBQ, but there’s no sense in pretending there’s a best or a worst. You’ll just have to figure out your ranking on your own.

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As sides go, I’m partial to the Truffle Parm Fries (pictured in both photos above). They’re not all that truffle-y, but they’re certainly covered in parmesan, and the fries themselves are crispy on the outside and soft on the inside, just as fries should be. (Seriously, they’re perfect. These are some of the best fries you’ll find at this price point—and with about a trillion seasonings to choose from, too.) I also like the Pot Pie Fries, though I could definitely do without the shredded carrots. (Also: “Grandma’s Gravy” bears no resemblance whatsoever to any sort of gravy I’ve ever seen, but it sure is tasty.)

With their chicken, it’s hard to go wrong. Their fingers and poppers are some of the best of their kind—as they should be at any store that specializes in such a simple preparation of chicken. The poppers (also pictured twice above) are particularly good—they’re incredibly moist and tender, with a nice, crispy exterior—and though they’re a little bland, they never fail to please me. (A tip, though: The chicken doesn’t keep or travel well. A 10-minute walk to Washington Square Park—or, God forbid, a bicycle ride to my apartment—turns Sticky’s into a very mediocre meal indeed.)

In all, though, Sticky’s is great spot to grab a quick (and cheap!) lunch, and I highly recommend stopping by, whether or not you’ve been tasked with avoiding nuts. At the very, very least…well, it sure beats McDonald’s.

Sticky’s has three locations: one in Murray Hill (484 Third Ave), one in Greenwich Village (31 West 8th Street), and one in Hell’s Kitchen (598 9th Ave). All three deliver, and their food’s available on most third-party delivery sites, too. Just make sure to get your sauce on the side, because soggy fries—especially those that would otherwise be perfect—are even worse than sticky child-fingers.

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