The lines were longer than ever at Shake Shack on Monday as hungry foodies queued up for a rare chance to scarf down the creations of top chef Daniel Boulud without having to mortgage their homes.
The Michelin-starred cook — who pioneered the concept of the $32 hamburger — was on hand Monday to celebrate the trendy Madison Square Park snack stand’s 10th anniversary.
Shake Shack devotees waited as long as 90 minutes in the rain to eat Boulud-designed burgers topped with pulled pork, a mustard-infused coleslaw and a pickled, jalapeño mayo.
“We’re foodies, so we’ll come out for anything with a gourmet burger,” said Lynette Thompson, a 27-year-old from The Bronx.
“Frankly, it’s fantastic,” she added while staring at the burger as if it were finest haute cuisine. “I’m really tempted to come back.”
The burgers by Boulud — who charges $220 for the tasting menu at his signature Upper East Side eatery, Daniel — cost only $8.50. He sold about 1,000 on Monday, and said it was his grilling dream to bring pork to Shake Shack.
“It’s amazing,” he said. “It’s a great collaboration and I’m very proud. [Shake Shack owner] Danny [Meyer] has been an amazing inspiration in the business for me. I’ve done my fair share of burgers.
“I wanted to marry the DNA of the Piggie burger [on offer at his Bar Boulud] with the flavors of Shake Shack.”
One diner, Dr. Dow-Chung Chi, thought that marriage was a success.
“I think chef Boulud did a fantastic job,” he said. “It balances the richness of pork and meat with the tartness of the pickled jalapeño on the top.”
David Chang — chef and owner of the Momofuku ramen empire — is set to be the Shake Shack’s guest chef on Tuesday, He’ll be followed Wednesday by Andrew Zimmern, chef and co-owner of Andrew Zimmern’s Canteen and host of TV’s “Bizarre Foods America.”
Daniel Humm, chef and owner of Eleven Madison Park and The Nomad, and April Bloomfield of The Spotted Pig, The Breslin, The John Dory Oyster Bar, Salvation Taco and Tosca Café, are set to round out the week.
Additional reporting by David K. Li