﻿<?xml version="1.0" encoding="utf-8"?><rss version="2.0"><channel><title>Frozen Custard in Philly:  Shake Shack now open!</title><link>http://www.roadfood.com/Forums/</link><description /><copyright>(c) Roadfood.com Discussion Board</copyright><ttl>30</ttl><item><title>Re:Frozen Custard in Philly:  Shake Shack now open! (phlmaestro)</title><description>  I was very impressed by my burger and black &amp;amp; white malt last week.  &lt;br&gt;  &amp;nbsp;  &lt;br&gt;  Just a little while ago, I went back for a quick frozen custard while I was in the neighborhood. They've got a few unique-to-Philadelphia concretes. I ordered one with vanilla custard, pureed strawberries, broken up cannoli pieces and sweet lemon ricotta. It was unbelievably good, although I can't really judge the quality of the custard until I have it plain. &lt;br&gt;  &amp;nbsp;  &lt;br&gt;  They have a separate line for people who are only ordering custard or beverages and there was almost no wait at all. The burger line was back to around the door both times I was there, but that's not really that long, especially in comparison to the lines in the park and at Citi Field in New York. &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=701552</link><pubDate>Sun, 17 Jun 2012 13:48:57 GMT</pubDate></item><item><title>Re:Frozen Custard in Philly:  Shake Shack now open! (phlmaestro)</title><description>  I've been dying to try their burgers for a while. The one time I tried to get one at the original NYC location, the line was way too long. &lt;br&gt;  I did get there one previous time when the line wasn't too bad, but that was only to try the frozen custard. I recall being a little disappointed by it. It was certainly legit. frozen custard, but I thought it was a little lacking in flavor. &lt;br&gt;  Regardless, while I live within walking distance, I'm weighing the issue of how long to wait until I go over there. I'm sure the lines will be huge through at least the first weekend. And I want to give them a little time to work out any cooking/service issues that usually come up with newly-opened places. &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=700324</link><pubDate>Wed, 06 Jun 2012 10:41:16 GMT</pubDate></item><item><title>Frozen Custard in Philly:  Shake Shack now open! (michaelcarraher)</title><description>  St. Louis style frozen custard (plus burgers) comes to Philadelphia.&amp;nbsp; Will people line up like they do in New York?&amp;nbsp; Is the custard as exceptional as we've been hearing?&amp;nbsp; Stay tuned! &lt;br&gt;  &amp;nbsp; &lt;br&gt;  The accidental cult hero: Shake Shack opens in Philadelphia&lt;/h1&gt; &lt;a href="http://www.philly.com/philly/food/20120607_The_accidental_cult_hero__Shake_Shack_opens_in_Philadelphia.html" target="_blank" rel="nofollow"&gt;http://www.philly.com/phi...s_in_Philadelphia.html&lt;/a&gt; &lt;br&gt;  &amp;nbsp; &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=700319</link><pubDate>Wed, 06 Jun 2012 09:34:10 GMT</pubDate></item></channel></rss>