New York-based burger chain Shake Shack is known for local collaborations (can we get another Gordy’s jalapeño cheeseburger?). Now the company is teaming up with chef Erik Bruner-Yang of Toki Underground and Maketto for another limited-run creation: the crispy peking chicken sandwich, a duck-ish riff on the buttermilk-soaked classic with Maketto’s hoisin sauce, pickles, cucumber, scallion, all on a soft potato roll.
The sandwich ($6.49) will be available on Friday, April 15 through April 24, exclusively at five area locations: Dupont Circle, F Street, Union Station, Tysons Corner, and Baltimore’s Inner Harbor. If the dish is anywhere near as good as Bruner-Yang’s fried chicken at Maketto, expect to be very, very happy.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
