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Restaurateur brings childhood burger to masses at Shake Foundation

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Posted: Tuesday, January 7, 2014 7:00 pm | Updated: 12:25 pm, Sat Jan 11, 2014.

The wait is nearly over. Four years ago, restaurateur Brian Knox had a vision to create a new dining experience that paid homage to one of his favorite childhood eats and New Mexico’s iconic green chile cheeseburger. By this time next week, the dream should become a reality, when Knox hopes to officially open his latest endeavor, Shake Foundation.

“We should be firing up all cylinders by next week,” Knox said Sunday morning during a break from a whirlwind weekend training session with his staff in the kitchen at the walk-up burger joint on Cerrillos Road.

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4 comments:

  • W.A. Russell posted at 8:35 am on Fri, Apr 4, 2014.

    Willicent Posts: 3

    Danny Meyer, nor Brian Knox originated the idea of the walk-up burger and shake joint. You might as well give credit to Dairy Queen in that regard. I have been to both and had great meals akin. I am glad we have the Shake Foundation and never once contemplated its originality, or felt it needed to be. Its simply pleasant to be kindly served, enjoy an easy going meal amongst the picnic tables and relish in the company of other smiling patrons enjoying a slow sipping Adobe Mud Shake! [smile]

     
  • Rachel Cogent posted at 10:16 pm on Wed, Jan 15, 2014.

    Gnarlodious Posts: 24

    I’m really looking forward to getting a decent milkshake in Santa Fe. Finally!

     
  • lauren slaff posted at 4:31 am on Thu, Jan 9, 2014.

    kitchenkoach Posts: 3

    i am disappointed that know did not give mention of the Shake Shack, owned by master restauranteur Danny Meyer and his Union Square Hospitality Group in NYC. the concept, right down to the name, and the menu are almost identical, just with a new mexican twist.
    http://www.shakeshack.com/food-and-drink/
    "adobe
    mud milkshakes" at the foundation. "concretes" at the shack. see what i mean?
    i really love what knox is bringing to this concept...a uniquely santa fe spin and what sounds like some deliciously original options, but i can't help wonder if there should be a little credit given where some credit is due.

     
  • Carolyn Garcia-Martinez posted at 7:52 pm on Tue, Jan 7, 2014.

    CarolynDM Posts: 425

    He leaves the "meat", out of what he considers a perfect burger. You can put anything on a burger to make it taste how you want itm but to me, it starts with the meat. There's definitely a huge, noticeable difference in really good meat, and not so much really good meat. But, I'll evenutally give it a try.

     
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