Shake Shack

There are numerous signs of spring in New York: chirping birds, blossoming flowers, the return of the Yankees to the back pages of the Post and Daily News. But none is as sure an indication that spring has fully sprung as the line at Shake Shack in Madison Square Park, Danny Meyer’s hamburger-and-hot-dog stand (also serving the eponymous shakes) that has, in just a few short years, become a New York institution. As temperatures increase, so does the line, which frequently surpasses 100 people on sunny weekend afternoons. The park is a lovely place to wait, but we’ll be honest: we’ve had vacations last less time than it takes to get a simple hamburger. When it’s crowded, it can be nearly impossible to get a table, and when it’s not crowded, there’s usually a very good reason, like a monsoon.

So why do it? Because Shake Shack serves some of the most delicious take-away food in New York. The hamburgers are particularly revered, winning numerous accolades and even a few hamburger competitions. (Only in America, kids.) They’re juicy, densely flavored balls of meat, perfectly sized for a quick bite—or a full meal if you have two—and epitomizing the elemental pleasure of straightforward, cheap food. Though they’re not as lauded, we especially love the fries, crinkle-cut and crispy, and consider them among the best in New York. Despite its name Shake Shack doesn’t have many milkshake flavors, but what they do serve they make well, and a thick, creamy vanilla or strawberry shake makes for a great finish to a meal. We could certainly stand some more vegetarian options—the garden dog, while good, is just a hot dog run through the garden, minus the dog—but if you can time it just right so that you’re there when the queue is only halfway to the Hudson but the sky is bright and blue, it’s awfully hard to pass through the park and not make the line just a little bit longer.

Photo: thanks, thanks