Danny Meyer to bring Shake Shack to Baltimore, Maryland.

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Danny Meyer’s Union Square Hospitality Group (USHG) is proud to announce it will bring Shake Shack to Baltimore, Maryland. The restaurant is slated to open in early 2015 and will be prominently located in the city’s picturesque Inner Harbor at 400 East Pratt Street across from the iconic National Aquarium.


Shake Shack is a business that sprouted from a hot dog cart in Madison Square Park in Manhattan created by Danny Meyer’s Union Square Hospitality Group (USHG) to support the Madison Square Park Conservancy’s first art installation in 2001. The cart was quite the success, with Shack Fans lined up daily for three summers.is a critically acclaimed, modern day “roadside” burger stand known for its 100% all-natural Angus beef burgers, delicious flat-top dogs, fresh-made frozen custard, craft beer and wine, and more. A fun and lively community gathering place with widespread appeal, over the past decade Shake Shack has earned a cult-like following around the world. And they have announced their newest location-Baltimore, MD!


“Baltimore is a thriving city that’s steeped in American history, food and culture. We feel fortunate to be joining this community, and we’re excited to have found such a great Inner Harbor location,” said Shake Shack CEO Randy Garutti. “The Baltimore Shack will also have outdoor seating to take in the views of the harbor while enjoying a ShackBurger, fresh-cut fries and hand-spun shake.”


Like all Shacks, the Baltimore site will be constructed with recycled and sustainable materials, and feature energy-efficient kitchen equipment and lighting. Chairs and booths will be made from lumber certified by the Forest Stewardship Council, and tabletops will be made from reclaimed bowling alley lanes from Brooklyn’s CounterEvolution.


Shake Shack is also excited to be debuting its new fresh fries<http://shakeshack.us5.list-manage1.com/track/click?u=795e13505d40dd88062fb5b13&id=39e3399806&e=7ba0ef6c97> at its two nearby Washington, DC, Shacks. Both locations will serve fresh cuts—currently available only at select locations—starting this week on Tuesday, 4/15 (Dupont Circle Shack, 1216 18th Street NW) and Wednesday, 4/16 (F Street Shack, 800 F Street NW). Hand-cut daily at the Shack, the new fries are never frozen, twice cooked, skin-on, Russet potatoes, resulting in a crispier, tastier fry that is always fresh.


Patti Neumann is Publisher of CITYPEEK.com and an award-winning columnist, brand builder and blogger on food, wine and luxury.

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