![Shake Shack Opens in DC](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_SSburgefriesbeer.jpg)
Shake Shack burgers are made with Angus beef and the meat is ground daily. Photograph by Kyle Gustafson
![Shake Shack Opens in DC](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_SSdetaillogo.jpg)
Even small decorating touches scream “hamburger.” Photograph by Kyle Gustafson
![Shake Shack Opens in DC](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_SSmotto.jpg)
The menu board promotes Shake Shack’s ethos. Photograph by Kyle Gustafson
![Shake Shack Opens in DC](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_SSrear.jpg)
The interior of the restaurant features bar-style seating and plenty of tables. Photograph by Kyle Gustafson
![Shake Shack Opens in DC](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_SSShakecagodogfries.jpg)
Hot dogs are Usinger’s, a Wisconsin brand. This is the Second City Bird Dog with Rick’s Picks’ Shake Shack relish, onion, cucumber, tomato, sport pepper, pickle, celery salt, and mustard. Photograph by Kyle Gustafson
![Shake Shack Opens in DC](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_SSShroomburger.jpg)
The vegetarian ‘Shroom burger: fried portobello mushroom filled with Muenster and cheddar cheeses and topped with lettuce, tomato, and ShackSauce. Photograph by Kyle Gustafson
![Shake Shack Opens in DC](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_SSthreeguys.jpg)
From left: Randy Garutti, COO of Shake Shack; restaurateur Danny Meyer; and David Swinghammer, CEO of Shake Shack. Photograph by Kyle Gustafson
![Shake Shack Opens in DC](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_SSWashMonumentshake.jpg)
A special DC-only Washington Monu-Mint concrete with chocolate custard, minted marshmallow, and chocolate cookie dough. A portion of the proceeds benefits Share our Strength. Photograph by Kyle Gustafson