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When Shake Shack opens its glass doors on Larimer Street at 11 a.m. on Wednesday, March 21, it’s safe to assume that a line of hungry Denverites will have been (im)patiently waiting for hours to taste the hype. And if your burger tendencies lean toward a smashed patty on a squishy potato bun, you’re going to love what Shake Shack has to offer.
There are several items unique to the RiNo location: rotating local brews from Ratio Beerworks (the Repeater is on tap), Odell Brewing Co., Denver Beer Co., Funkwerks, and Great Divide Brewing Company; frozen custard with mix-ins, called concretes, featuring Long I Pie Shop’s seasonal pies and Glazed and Confused doughnuts; and a green chile burger dubbed the Green Chile CheddarShack.
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If you order that burger expecting it to come topped with a ladle of classic, Denver-style green chile, you’ll be disappointed. Instead, it’s a Shake Shack patty (a combo of sirloin, short rib, and brisket) dressed with shredded sharp white Cheddar and a tangy relish of green chiles, sport peppers, jalapeños, and lots of scallions seasoned with red wine vinegar and a touch of honey. It’s a bit spicy, a bit acidic, a bit sweet, and all-around pretty damn tasty.
The crinkle cut fries are retro-rific, and the Pie Oh My concrete, which will change with the seasons, is starting off as a creamy-floral combo of vanilla custard blended with a slice of Long I Pie’s salted honey lavender pie. Expect big chunks of pie amidst the custard, which is a very good thing indeed. The Glazed and Confuzed concrete, called the Glazed Dazed Donut, combines a banana bread doughnut with vanilla custard, salted caramel sauce, and chunks of chocolate toffee. Pro tip: Swipe your fries through the custard, no matter which version you’re tasting (and as Frosty-lovers are known to do), and revel in the sugar-and-salt Shake Shack magic.
If you go: Ribbon-cutting at 10:45 a.m. on March 21; doors open at 11 a.m. May the line be ever shorter than you fear.
2995 Larimer St., 720-543-8609
