The fun began in July when Michael and Mark first tested the Shack-cago Dog mashup now known as the Shack-ago Pizza.
That mustard-mornay tho…
Crust for bread… not that far fetched!
Perfect composition, Chefs!
Calling all starving artists! Fuel your art-going hunger next week as creatives across the globe descend on Miami for our cultural enjoyment with a little collaborative work of our own. Join Shake Shack® and Harry’s Pizzeria® from Monday, November 28th to Sunday, December 4th as we swap some of our most popular menu items for reimagined, limited edition offerings available exclusively in South Florida.
Harry’s Shorty Burger ($6.89), available at Shake Shack’s Coral Gables (1450 S Dixie Hwy) and Miami Beach (1111 Lincoln Rd) locations, will feature all the toppings of Harry’s signature Short Rib Pizza – juicy slow roasted beef short rib, caramelized onions, arugula and gruyère cheese – all stacked on Shake Shack’s 100% all-natural, antibiotic-free Angus beef burger.
The Shack-cago Pizza ($17.00), available at Harry’s Pizzeria’s Coconut Grove (2996 McFarlane Rd) and Design District (3918 N Miami Ave) locations, will feature the classic flavors of Shake Shack’s Shack-cago Dog® with a fire-roasted Vienna beef hot dog, mustard-mornay cheese sauce, sport peppers, pickles, tomatoes and onions all tied together with fontina cheese and Harry’s tender, blistered pizza crust.
“We’ve never collaborated with a restaurant in this way, and we’re so psyched to be doing it with Harry’s Pizzeria,” said Mark Rosati, Shake Shack Culinary Director.
Speechless Harry’s Coconut Grove Chef Danny Ramirez with Erik Hugley (back right) at the Coral Gables Shack over the summer, testing out a few of Chef and Mark’s ideas for the Harry’s menu item.
What began as a festive chat at Chef’s House Party over February’s South Beach Wine & Food Festival quickly escalated into action. Mark was game immediately and the ideas percolated over email. He flew down over the summer to experiment — the decision made itself.
Presenting the goods.
“Chef Michael and I both share an appreciation for the artistic and whimsical elements of food,” he continues. “So it’s only appropriate to debut this menu swap during the biggest week for art – and the busiest of the year – in Miami.”
It’s been a great experience for Michael and the team on a few levels — the obvious being getting to create in the kitchen, the best and most fun part of being a chef! And as a growing restaurant group, with the expansion of Harry’s in particular, these kinds of opportunities to learn from respected brands like Shake Shack are key for us to become better as we grow. And you get to reap the delicious rewards. Join us next week!
Can’t miss it.