Shake Shack is experimenting with a veggie burger
Homegrown burger chain Shake Shack is getting into the veggie burger game. Starting next Thursday, April 19, certain locations in New York will be testing the Veggie Shack, a patty made with black beans, brown rice, and roasted beets. That patty is then topped with provolone cheese, lettuce, onion, pickles, and a vegan mustard mayo. The Danny Meyer-owned chain, which went from a humble hot dog cart in Madison Square Park to more than 100 locations globally, has kept a fairly tight menu since it opened in 2001, but as it grows, more and more items have been added. Other healthier items like a grilled chicken sandwich have recently rolled out, though that apparently did not taste great.
NYC’s first location of an oversized onigiri chain is ‘exceptional,’ critic says
Japanese chain Omusubi Gonbei planted its first NYC location in grocery store Katagiri, by Grand Central Terminal, last year, and in this week’s Hungry City, Ligaya Mishan finds that the white rice the counter uses is “exceptional.” The rice balls here are huge, not adjusted for American appetites but even big in Japan — using rice from Japan that’s shipped unprocessed and milled once here. Options include a spicy tuna, pickled mustard greens, pickled plum, roe, Spam, fried oyster, and baby sardines.
Modern Korean restaurant Soogil finally gets its liquor license
Daniel and Hanjan alum chef Soogil Lim is now serving alcohol at his ambitious East Village restaurant Soogil. The restaurant at 108 East 4th St., between First and Second avenues, opened in January with Korean small plates and now offers a list of wines by the glass and by the bottle, a few beers, Korean spirits, and cocktails made with soju or Korean rice wine makgeolli. Options include a Gangnam Blonde, which has grapefruit juice, St. Germain, lemon, and soju. See the full list below.
Governors Ball food line-up
The huge June music fest Governors Ball on Randall’s Island Park — with headliners like Eminem, Jack White, and the Yeah Yeah Yeahs — has now also announced its line-up for food. Vendors include pizzeria Roberta’s, Hong Kong-style waffle ice cream Wowfulls, paletas shop La Newyorkina, Smorgasburg vet Gordo’s Cantina, chicken nugget specialist The Nugget Spot, and Van Leeuwen ice cream. See the full line-up here.
Company aims to recreate New York water out-of-state for bagels and pizza
amNY takes a look at the New York WaterMaker, a device intended to filter, soften, and disinfect water until it tastes just like the tap from NYC. Owner Paul Errigo plans to license it to restaurants making pizza and bagels outside of New York that are hoping to offer a food experience that’s as close to being in NYC as possible. The difference? Water in NYC has less calcium and magnesium, and the particular mineral make-up impacts gluten in bread dough.