Food News

Shake Shack's Memorial Day Madness: Corn Dogs and Red Velvet Concretes


Shake Shack is so much more than a fast casual burger joint. For many people it's a complete and total obsession, with people waiting on line for what seems like an eternity for a taste of its Shack Burgers and concretes. 

That popularity and cult following has to do with the fact that the company is a part of the Union Square Hospitality Group, run by venerable restaurateur Danny Meyer. Meyer is also the force behind New York City's most respected restaurants including Gramercy Tacern, Union Square Cafe, and The Modern. In 2004, Meyer opened the first Shake Shack, which became an instant success for its quality meals at an affordable price point.
 
This Memorial Day weekend, Shake Shack is expanding our horizons beyond the burger and beer with two holiday specials that epitomize summer. These items are available at all Shake Shacks, including the one in Boca Raton, located at 1400 Glades Road from Friday, May 22 through Monday, May 25. 
If anyone grew up in the Midwest or the Jersey Shore, they'll surely remember eating a corn dog, slathered in mustard. This weekend, you can relieve your childhood with the Shack corn dog, a Vienna all-beef hot dog sipped in Shack-made corn batter then cooked golden brown. It's served with Rick's Picks sweet corn relish ($4.50). Now that you're all grown up, you can enjoy it with a beer. Isn't being an adult fun?
For dessert, there's a red velvet cake concrete. Shake Shack takes their vanilla custard and throws in an entire slice of red velvet cake, then mashes it up until it's a gooey mess of goodness. $4.75 for a single, but go for the double size for $6.75. 

Shake Shack is located at 1400 Glades Road, Boca Raton. Call 561-923-0847, or visit shakeshack.com

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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss