First up, the Golden State Double. The burger is in partnership with Richards Grassfed Beef, a 100% certified grassfed and finished beef farm. Led by rancher Carrie Richards, they are committed to full transparency from farm to plate, using a regenerative ranching method that supports the land, soil and climate. Richards is supported by Cream Co. Meats to curate relationships with environmentally sound, family-run restaurants.
The Golden State Double will be on a sweet potato bun from Tartine Bakery, loaded with white cheddar cheese, smoked garlic aioli as well as pickles from McVicker’s Pickles.
If that doesn’t get your mouth watering, just wait, there’s more.
The menu will also feature three new frozen custards. First up, the MB Malt, made with Manresa Bread whole wheat chocolate chip walnut cookies, vanilla and fudge sauce. Next, a special iteration of the Shack Attack featuring Dandelion Chocolate’s dark chocolate chunks swirled in chocolate custard with truffle cookie dough. Lastly, the Pie Oh My made with vanilla custard with a slice of seasonal pie from Pie Dreams.
For the beer and wine enthusiasts, there’s something for you as well.
The new location will have exclusive beverages including beer from Fort Point Beer Co. and wine from Broc Cellars, BREA Wine Company and Robert Sinskey Vineyards. In a first for the restaurant, the location will feature whole bottles from the local partners.
Shake Shack’s culinary director Mark Rosati has been curating partnerships in anticipation of the Bay Area opening. He expresses of the collaborations, “with such an incredible list of partners – some who I’ve long admired and some who I’ve only recently discovered – I am so excited to showcase our commitment to producing the highest quality products and highlighting the dynamic culinary scene here in the Bay Area.”
// Photo courtesy of Shake Shack.
