Provided
Feb. 22, 2021
Shake Shack is partnering with well-known chefs and restaurateurs across the U.S. as part of its, Now Serving: A Collab Series by Shake Shack. The series features exclusive menu items developed by several chefs available at Shake Shack for a limited time, with a portion of net proceeds benefiting local nonprofits helping those in the restaurant community, according to a company press release.
The series kicks off March 4 in Houston with Chris Shepherd, owner and executive chef of Underbelly Hospitality, who has teamed up with Shake Shack on the Southern Smoke Chicken: a crispy chicken breast sandwich served with Shepherd s spicy bacon jam, pickled jalapeño mustard, cherry peppers and shredded lettuce. Net proceeds from the collaboration will go toward Shepherd s own Southern Smoke Foundation, a crisis relief organization for people in the food and beverage industry co-founded by Shepherd.
Noho Hospitality
While dining outdoors in the heart of winter is commonplace in Europe, it’s not something that has ever taken root in the United States not even in New York City. But with indoor dining temporarily prohibited and gourmands still looking for a night out, the sidewalks of New York have come to life with open air dining rooms everywhere you look, even during the coldest months of the year. A few notable ones have gone the extra mile and created striking environments that provide safety while also delighting the eyes and palette.
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