from Katherine Hysmith, who is at the opening of Shake Shack:
Inside the burger zone. I overhear that the delicious custard contains about 20 percent eggs, which justifies eating it this close to breakfast. A lady in Shack Shake gear answers questions for patrons queuing up in front of a giant green, grey, and white peg board menu on the wall.
Due to our excitement (eyes bigger than stomachs), we order more than we need: a single Shack burger (standard comes cooked medium), a chicken dog made with apple-chicken sausage, a side of crinkle fries, the lobstah shell concrete, tea, and housemade lemonade. Leaving the counter we wonder if we should have ordered more, just in case. Now we wait for the glorious hum of our little green buzzer.
Recycled wood and other building materials make up the interior of the shack, yet everything is sleek and stylish with green and brushed chrome accents. Workers attired in all black ensembles with shake shack monogrammed Patagonia jackets to keep them warm.
The Shake Shack concrete (like a frozen custard ice cream), creates a whole new medium. You have to eat it with a spoon. The lobstah shell concrete has vanilla custard, strawberry puree, and pieces of lobster shell pastry (think cream puffs) from the North End. The burger, deceivingly plain in its paper wrapper, is perfectly juicy and layered with fresh veg and the secret sauce. Fries are also plain, hot, and crispy, but not as outstanding as the other things. And there's something incredibly comforting about a plain grilled dog -- pork, beef, or chicken. We leave the burger joint full, wiping mustard from our mouths so as not to taunt those waiting in line.
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.