More often, though, the meat was cooked to the color of wet newsprint, inside and out, and salted so meekly that eating it was as satisfying as hearing a friend talk about a burger his cousin ate.
– New York Times restaurant critic Pete Wells on Shake Shack Burgers, NYT, 2/21/2012

Here’s what the wise souls at SI wrote two years back: NYC’s Hot New Shake Shack – Total Ripoff

  Shake Shack