Danny Meyer says his weight hasn’t shifted more than three pounds since high school, but his empire, at least, is growing: He recently secured a catering deal with the Puck Building, he’s vying to serve food at Citi Field (“it’d be a nice thing to have a pulled-pork sandwich while watching a game,” he tells us), and he’s aiming to open an Upper West Side outpost of the Shake Shack by the end of the summer. Meyer has monthly meetings with his chefs, but he rarely has a sit-down meal at one of his own restaurants (he eats at Union Square Cafe a couple of times a year and prefers Blue Smoke because it’s dark and he can go incognito), so we asked him where he does eat and whether he has to wait in line for Shack Burgers.