Shake Shack Des Peres
Hamburger restaurant · Des Peres ·
Gourmet burgers, frozen custard, crinkle fries, & craft beer
Gourmet burgers, frozen custard, crinkle fries, & craft beer
"A burger and fries from Shake Shack is exactly what you want to eat when you’re lusting after a traditional fast food burger, but want something with ingredients that are actually recognisable. Beyond that, the crinkled fries come with melty cheese on top, and the apple pie custard dessert and shakes are fantastic. There are craft beers and hot dogs on the menu, too. The double shackburger is our favourite (though get the single if two beef patties is too much), and has the perfect ratio of meat to filling to sauce to bun. It’s expensive for a takeaway burger, sure, but for convenience and satisfaction, it’s hard to beat." - David Paw
"You’re not going to Shake Shack because it’s fast and convenient. It’s not. You’re going to wait for a half-hour in a line that slithers down the street. Your reward for sticking it out comes in the form of delicious smashburgers with meat skirts, crinkle fries, frozen custard concretes, and crispy chicken sandwiches. That’s why you’re going to Shake Shack. Just don’t tell your boss that you’ll be right back. You won’t. photo credit: Nate Watters" - Aimee Rizzo
"A Shake Shack is a Shake Shack, and the one at LaGuardia isn’t much different than the others. But one extra thing that this location has in common with its other airport counterparts at JFK and elsewhere is its breakfast sandwich, which is an excellent way to start the day before a morning flight." - Anne Cruz
"There are a few Shake Shack locations in JFK’s gargantuan Terminal 4, and they’re all pretty consistent. We’re big fans of their breakfast sandwiches, which feel even more special since they’re only available at airports. You can also preorder ahead so you don’t have to wait in an absurd line after trying to tie your shoes while waiting for your bag." - Anne Cruz
"National burger chain Shake Shack returns to the festival for the first time since 2019." - Nadia Chaudhury