Veal tongue, pig's face, and chicken hearts, oh my!
The one-day sales event netted $5,300 for two groups.
The French-American spot will open in the second half of 2014.
The celebrated chef will leave in the coming months to start his own restaurant.
"For whatever reason, I got to Philly and I became obsessed with finding fake cronuts."
Maybe some in-flight Shake Shack is coming up next?
Our resident restaurant critic heads over to Danny Meyer's burger chain to see if his newfangled fries are better than the crinkle-cut originals.
Are top restaurants headed toward a tipless future?
Mr. ShackBurger goes to Washington, again.
The pastry chef is leaving New York.
As the burger-and-custard shops turn into an international phenomenon, the group needs to avoid turning into just another burger chain in customers' minds.
Michael Anthony and Danny Meyer's book chronicles the restaurant's past and charts its future.
No passport required.
The burger chain announces, ahem, concrete expansion plans.
Legal proceedings held up the opening for more than a year.
It's going to be smokin'.
Banana, salted caramel, and marshmallow: Your time is now.
Get ready to fry the friendly skies.