Across the pond and to the park! Shake Shack is excited to team up with our friends at St. JOHN to bring New York City a three part, limited-edition collaboration. Starting Friday, September 15th through Saturday, September 16th while supplies last, the Madison Square Park Shack will be serving up the brand-new Eel Burger, plus St. JOHN’s famous doughnuts and craft wine.
The Eel Burger ($9.99), a creation by St. JOHN Chef Fergus Henderson and Shake Shack Culinary Director Mark Rosati, is a smoked eel burger topped with all-natural smoked Niman Ranch bacon, pickled red onion, crème fraiche, fresh horseradish & watercress. The burger features eel from Pierless Fish, one of NYC’s finest fish purveyors.
“The Eel Burger is a gentle soul delivering everything a good burger should: steadying with fillet of smoked eel and crispy bacon, uplifting with horseradish, watercress and pickled red onion,” said Fergus Henderson, Chef at St. JOHN. “We have enjoyed several cheeky Shake Shack moments at St. JOHN, and we are delighted to be giving Shake Shack a cheeky St. JOHN moment in return”.
The Madison Square Park Shack will also be serving the famous St. JOHN vanilla custard doughnut ($3.99), described by Fergus as “pillows of joy” with sourdough notes and lemon zest, and a long proving time to bring out the distinct flavor that pairs so perfectly with the creamy custard filling. The Shack will also be offering St. JOHN red ($8.99 6oz.) and white ($7.99 6oz.) wines, produced by St. JOHN at their medieval winery in the Minervois, south-west France.
“Our wines are as essential to the St. JOHN experience as the knife and fork. We have a little winery in the Minervois, South West France, and we like to think that we make good wines from good earth,” said Trevor Gulliver, Co-founder of St. JOHN. “We could not be more delighted to pair them with our burger in Madison Square Park, which is good earth for a different reason: it is the home of Shake Shack.”
Chef Fergus Henderson, co-founder of London-based St. JOHN, has received critical acclaim for his brand of simple, pared down cooking which has inspired a generation of chefs and restaurateurs in the UK and worldwide. He pioneered the philosophy of nose to tail eating and published a book on the very subject, earning him the Andre Simon award for food writing. He is regularly featured in the food pages of both national and international press.
St. JOHN has received numerous awards and high rankings in national and international listings and was among the World’s 100 Best Restaurants in 2017.
“St. JOHN is without a doubt one of my favorite restaurants in the world” said Mark Rosati, Culinary Director at Shake Shack. “Fergus & Trevor have created one of the most beloved and iconic restaurants in London through their simple and expressive food, service & wine (a true community gathering place!) and we couldn’t be more excited for them to take over our original location here in NYC and bring a taste of that to New Yorkers”.