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Shake Shack continues to add to its Now Serving series as the fast-food chain taps Michelin star Chef Junghyun Park, also known as 'JP.' His team at the Atoboy restaurant creates a special shrimp burger, stemming from the popular dish in South Korea. This marks the second time that Shake Shack is adding a seafood option to its menu. The dish features a fried crispy shrimp patty with hash browns, the Atoboy Grenada pepper sauce, butter lettuce, and shaved red onions -- all of which rests between a toasted potato bun. The upcoming burger is set to launch officially on May 6th exclusively at th...

The subversive little hot sauce that took on a life of its own Some of the hot sauces made at Eszett in Silver Lake. (Ricardo DeAratanha / Los Angeles Times) By Stephanie Breijo Print When life gave chef Spencer Bezaire lemons and a shutdown, he made citrusy hot sauce. He also made a batch filled with local kumquats, a fermented-peach variety with Kentucky bourbon and one tinged with blood oranges — and they helped keep his restaurant afloat. Eszett, a neighborhood wine bar and restaurant in Silver Lake, had the misfortune of opening shortly before the pandemic. Like thousands of ...

What do you get when you combine the hottest burger chain in America, with the sluttiest Black-owned vegan burger? If you answered “a match made in burger heaven”, you’re right. Shake Shack and vegan chef Pinky Cole’s Slutty Vegan, are teaming up for the ‘Now Serving’ collab series, to create a one-of-a-kind, limited-time menu item: the SluttyShack. The vegan burger will be available at Shake Shack Old Fourth Ward in Atlanta on Thursday, April 8 and at Shake Shack Harlem in New York City on Thursday, April 8 and Friday, April 9. “Our mission isn’t to tell people to go vegan �...

Over the span of nearly 15 years, The Los Angeles Times corrected erroneous usages of the term “Palestine” more than half a dozen times. But it seems that the paper’s food department — of all places — has now set a new policy for itself, designating the West Bank as “Palestine.” Thus, in his Feb. 27 food column, “The secret ingredient to a lavish Bedouin dish,” Bill Addison repeatedly referred to the West Bank, which is partly controlled by the Palestinian Authority, as “Palestine.”  A James Beard Award-winning restaurant critic at The Los Angeles Times, Addison wrot...

Proceeds from the sandwich benefited Shepherd's Southern Smoke nonprofit to support restaurant workers in need around the country.