i want that.

Shake Shack just announced some major collaborations in honor of their ten-year anniversary. And we mean major. Between June 9th and June 13th, New York burger lovers can indulge in variations on the classic Shake Shack burger by the likes of April Bloomfield (Breslin beef-blend burger topped with all-natural applewood smoked bacon and Tickler English cheddar cheese sauce), David Chang (Shack beef-blend cheeseburger topped with smoked and griddled shrimp patty, Momofuku Hozon Sauce, Bibb lettuce, pickled onion and salted cucumber), Daniel Boulud (Shack beef-blend topped with DBGB’s BBQ pulled pork, jalepeño mayo, Boston lettuce and mustard-vinegar slaw), and more. There’s even a special beer collaboration with Brooklyn Brewery! (via)

brooklyn's getting a shake shack!

it's going to be down in the fulton street mall.

seems like an odd location, but i'm on board.

What's for dinner? SONIC EDITION!

I drove to my nearest Bank of America yesterday because it was payday and we don't have Direct Deposit. The atm is 45 min. away, which seemed like a drag until I found the SONIC next door. I didn't have time for the full experience so I just drove through but here's what I ate:

Strawberry Limeade















Bacon Cheeseburger Toaster Sandwich with tots on the side (T.O.T.S.)

Get your beef and cheese sandwiched between two thick slices of Texas Toast. Then top it off with crinkle-cut pickles, chopped onions, fresh shredded lettuce, ripe tomatoes, a freshly prepared onion ring & hickory BBQ sauce. It's the ultimate burgwich.















ANNNND they give you a mint! thanks Sonic!














Also saw this truck on my way back. it's a sign. GO VOLS

hungry eyes

i would murder one of you for a shake shack burger or some ditch dogs. i mean it. if you had a hotdog covered in macaroni and cheese and i had a gun i would shoot your face off and take your food. fer relz.

it's settled.

these will be served at the first rooftop party of 2010. grillmaster DJV is going to get started practicing.

If you are picturing a meager burger topped with a clump of yellow mac and cheese, it's time to think just a little bit bigger... Sure, it all starts innocently enough—a mix of cheddar, American, pecorino and Gruyère cheeses with ground Hereford beef—but don't be deceived: this little devil is packing something extra. That something: macaroni, cooked, salted and packed inside the burger before it hits the grill, so by the time it starts to cook, the cheese, beef and macaroni become one charred, melted, buttery unit of deliciousness.

And to top things off, you'll notice a few homemade Gruyère bread crumbs and a generous ladling of homemade cheese sauce on the patty. (via)

if you want a professionally made one, you can get it at the burger shoppe on water street in the financial district. just like most meals that probably shouldn't have mac-n-cheese involved, it's not on the menu. but just ASK them!

thx john!