Shake Shack burgers are made with Angus beef and the meat is ground daily. Photograph by Kyle Gustafson
Even small decorating touches scream “hamburger.” Photograph by Kyle Gustafson
The menu board promotes Shake Shack’s ethos. Photograph by Kyle Gustafson
The interior of the restaurant features bar-style seating and plenty of tables. Photograph by Kyle Gustafson
Hot dogs are Usinger’s, a Wisconsin brand. This is the Second City Bird Dog with Rick’s Picks’ Shake Shack relish, onion, cucumber, tomato, sport pepper, pickle, celery salt, and mustard. Photograph by Kyle Gustafson
The vegetarian ‘Shroom burger: fried portobello mushroom filled with Muenster and cheddar cheeses and topped with lettuce, tomato, and ShackSauce. Photograph by Kyle Gustafson
From left: Randy Garutti, COO of Shake Shack; restaurateur Danny Meyer; and David Swinghammer, CEO of Shake Shack. Photograph by Kyle Gustafson
A special DC-only Washington Monu-Mint concrete with chocolate custard, minted marshmallow, and chocolate cookie dough. A portion of the proceeds benefits Share our Strength. Photograph by Kyle Gustafson
