Dear reader,
For a while there, I believed the burger was behind me. Don’t get me wrong: I was the kind of kid who would crush discount Big Macs on the way home from school—and the kind of man-baby who would get into shouting matches with friends about the need to cook patties medium rare. But, once I realized what consuming large amounts of fried beef was doing to my body, enough was enough.
Then, before the pandemic, I visited Shake Shack while on vacation in Chicago—and was born again. The ingredients were fresh beyond fast-food reason. The patties were both crispy and juicy. And the ungodly pairing of crinkle-cut fries and custard sundaes sent my mind on a trip to Jupiter.
Today, Shake Shack is no longer a faraway fantasy. In Table Talk’s top post this week, reporter Kate Dingwall visits the brand’s first Canadian outpost, at Yonge and Dundas, breaking down the location’s burgers, hot dogs and quirky desserts. Is the arrival of Shake Shack a treacherous proposition for my belly? Yes. Is it also a welcome addition to our ravenous city? Even more yes.
Also in today’s newsletter: inside the kitchen of Beverly Crandon, sommelier and co-founder of Vinequity. Plus, a Vaughan barbecue spot with Montreal-style smoked meat. For all our food-and-drink coverage, visit torontolife.com or subscribe to our print edition.
