Shake Shack goes beyond burgers with the national launch of the Chick’n Shack today, available in all Washington and Baltimore locations (except Nationals Stadium). The fried chicken sandwich first debuted in Brooklyn to an inevitable foodie freakout last summer, and is now part of the staple menu at all four area shops.
The new sandwich starts with a cage-free chicken breast, raised without hormones or antibiotics, which is soaked in a buttermilk marinade, fried, and stuffed in a potato roll with pickles, lettuce, and a buttermilk-herb mayo. You’ll also find new Louisiana hot sauce at the Shack for spicing up the sandwich and those addictive crinkle fries. Grab one starting at 11 am at Dupont, Penn Quarter, Tysons, and Union Station branches.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
