Danny Meyer’s fast food-chic, Manhattan-founded Shake Shack makes its official suburban Philly debut today, Oct. 21, at 11 a.m., outside the King of Prussia Mall, at the intersection of Mall and Goddard boulevards.
We’ve been calling the modern-day burger and shake stand one of the most anticipated suburban openings of the year, especially due to the fact that it wasn’t until June 2012 that Philadelphia itself received its first Shake Shack (in Center City). A second city location recently debuted, in West Philly, with the fresh King of Prussia hub being the third Philadelphia-area location. However, this particular stand-alone burger joint is significant for Meyer, as it is his second solar-powered restaurant, with a solar panel-covered roof producing roughly 10 percent of its energy.
For those unacquainted with the cult following of this ultra-hyped burger stop, you can expect classic choices like all-natural burgers with the appropriate toppings (lettuce, tomato, smoked bacon), split and grilled flat-top hot dogs, skin-on, twice-cooked fries, and a fine lineup of rich, dense frozen custard. The Concretes (similar to Dairy Queen’s blizzards) are where the most magic happens, with unique blends always keeping ice cream lovers on their toes. King of Prussia’s signature mix-ins include sea salt and cheesecake blondie (in the Valley Forge Freeze), Termini Bros. cannoli shell and lemon ricotta (in the Liberty Shell), and shattered sugar cone cookie and marshmallow sauce (in Peanut Gallery). Beer and wine rounds out the menu, including the ShakeMeister Ale brewed exclusively for Shake Shack by Brooklyn Brewery.