Shake Shack will serve breakfast tacos for just one day
For one day and one day only, Shake Shack will offer a breakfast taco at its Madison Square Park location. The burger chain has teamed up with former Noma pastry chef Rosio Sanchez, the current chef-owner of Copenhagen taqueria Hija de Sanchez, for the breakfast taco, which comes with roasted pork belly, cured egg yolk, avocado, and hot sauce. Sanchez has also created the limited Chick’n de Sanchez, a fried chicken sandwich with chile-de-árbol oil, guajillo-chili mayo, avocado, pickled onions, Boston lettuce, and crema. These specials will be served at the Madison Square Park on Tuesday, February 6 until they run out, and Shake Shack is donating $1 from every item purchased to the empowerment group for Latinas, Mujeres Latinas en Acción.
Balthazar’s longtime head chef is out
Shane McBride, the longtime executive chef at Balthazar, has moved on to take the same job at Southern whiskey-focused restaurant Maysville in Flatiron. Dan Silverman, previously of Minetta Tavern, is the new executive chef at Balthazar.
Chef’s Table returns with a focus on pastry
Netflix food docuseries Chef’s Table will return in April for its fourth season, which will profile four pastry chefs around the world. New York’s Christina Tosi and her popular bakery Milk Bar will be the focus of one of the episodes. A trailer for the new season shows Milk Bar staff in the process of making Milk Bar’s signature “naked” birthday cake as well as cookies in the bakery’s distinct flavors like confetti and compost. The new season drops on April 13. For a sneak peek at how to make those naked cakes, watch the video below.
One of Bolivia’s renowned chefs heads to New York for two special events
Marsia Taha, chef of Bolivia’s ambitious, socially conscious restaurant Gustu, is coming to New York next month. Taha is set to take over Greenpoint’s all-day Scandinavian cafe Norman as well as serve a five-course menu in collaboration with Agern’s executive chef Gunnar Gislason. The dinner at Norman’s is ticketed at $70 per person and will take place at 7 p.m. on February 20. Agern is now accepting reservations for Taha’s five-course tasting menu on February 21. The tasting menu will cost $155 with Bolivian dishes such as llama tartare with yogurt, maca, and hibiscus; amaranth caviar with acai juice, deep fried malt, and Brazil nut milk; and pork ear croquettes.