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Update August 8, 2014- File this under “Told you so”. BatteryPark.TV was the first and only source to slam the new Shake Shack fries. Well, we were correct. They are bringing back the old crinkle cut fires. According to Eater, the Shake Shack CEO (not Danny Meyer) is taking the heat.
Eater blog reports, “After making the earth-shattering decision to start serving fresh-cut French fries instead of frozen fries last year, Shake Shack has just reversed gears. Almost exactly a year to the day since CEO Randy Garutti unleashed the new fries on the Upper East Side, with promises to eventually bring them to every single location, he admits that it was a mistake. “We didn’t fully appreciate the simple, tactile pleasure and the emotional attachment our fans have to the crispiness, the ridges and pure joy that these fries bring to guests of all ages,” he writes.
Also, hand-cut fries take more work, and it’s harder to keep them consistent. So, despite a year’s worth of revamping kitchens and retraining staff to the hand cut ways, Shake Shack will bring back the crinkle cuts by November. And when they return, they will be, for the first time, free of artificial ingredients. Of course, there are bound to be some who are disappointed by the move, but when the people speak, Danny Meyer listens.”
February 25, 2014- By Steven E. Greer
I have been unable to go to Shake Shack for months now, because the joint has one of the worst designed seating sections I can think of. In the winter, without the outdoor section, it is impossible to eat there. The last time I tried, I had to stand, holding my tray.
Anyway, I was able to eat at Shake Shack today at 3:45 PM, but even then the kids were taking up most of the spots (there needs to be an adults-only Shake Shack where Harry’s is now).
I ordered my usual double cheeseburger, and was informed that the new fresh cut fries had rolled out. Personally, and this is just my opinion that could be an outlier, I hated them. They are dark brown and overcooked.
I think they are trying too hard. They are doing fancy schmancy blanching first, then frying. The problem is that the strips are too thin for that much heat.
The ideal fries would be what they have now, except not dark brown and overcooked.
What’s the adage? If it aint broke, don’t fix it.
(Disclaimer: the staff at Shake Shack are awesome. Sorry guys for this article)