Openings and Closings

The New Uptown Dallas Shake Shack Will Sell a Burger Topped With Pecan Lodge Sausage

North Texas' first Shake Shack location opens at 11 a.m. Thursday at The Crescent in Uptown, and the buzz is strong with this one. Today, the burger chain announced a few Dallas-specific menu items, which will feature goods from some beloved local businesses. Via a press release:

In addition to the Shack classics, the menu will feature the Dallas-exclusive Link Burger, a cheeseburger topped with griddled Pecan Lodge jalapeño cheese sausage link, pickles and ShackSauce. The Shack will be spinning up a selection of local frozen custard concretes including the Dallas Pie Oh My (vanilla custard and slice of Emporium Pies seasonal pie), Pearl & Pecan (vanilla custard, salted caramel sauce, pecans and chocolate toffee), and Shack Attack (chocolate custard, fudge sauce, chocolate truffle cookie dough and Dude, Sweet Chocolate cocoa nib crack bar), a classic Shack fan favorite with a sweet Dallas spin.

The new location will sell local beer, according to the release, which also went into detail about the new location's design, made in part with repurposed materials:

In keeping with Shake Shack’s commitment to thoughtful and responsible design, the architecture of the Shack has clean, modern lines contrasted against the lush, green park. Similar to the original Madison Square Park location, the reflective glass storefront ties the Shack to the landscape around it. Focusing on sustainable furniture, the outdoor seating is made from recycled milk jugs, indoor tabletops from reclaimed bowling alley lanes, chairs from renewable ash wood forests and bench seating from FSC-certified lumber. Other local touches include mixed cladding made from 1930s shiplap, as well as reclaimed gym flooring from nearby Dallas schools. Above the dining room, a wooden light trellis uses reclaimed Longleaf Sinker Pine, pulled from southern U.S. rivers.
Expect long lines when the new location opens Thursday at the intersection of Maple and McKinney.
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Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.
Contact: Beth Rankin