RedEye Says Shake Shack Bests All Burgers; Baker Miller's Treats Delight TOC; More

Shake Shack is finally here and it’s already "one of the city’s greatest patties." The burgers are made from "well-griddled, uniformly caramelized and juicy medium-well meat" and topped with a ShackSauce that features "sweet, tangy and spicy notes." The SmokeShack burger ups the ante with "thick planks" of bacon and pickled cherry peppers that "lift the burger to legendary heights." Crinkle-cut fries are "incredibly crisp, well-salted and have a warm, golden hue" while the custard shakes are simply "luscious." Overall, you’ll have a "tough time" finding a better fast-food burger in town. [RedEye]

Amy Cavanaugh gives Baker Miller four stars for its excellent pies and pastries. The oatmeal shouldn’t be overlooked either as it’s a "revelation," cooked until "they still have some bite." For the pies, the "crust is as much a part of the pie’s success as the filling" and Cavanaugh’s favorite is the apple cranberry. A savory handpie tastes like a "much-improved Pop Tart stuffed with a cheesy and slightly sweet filling" while sourdough cinnamon rolls are "meltingly soft inside with icing that has just the right amount of sweetness." [TOC]

Cocello lives up to the Brendan Sodikoff name with "pretty darn good" food, "quality service and good cocktails." Start with the "really good and refreshing" broccoli salad before jumping onto cacio e pepe, "perfect" spaghetti noodles with black pepper and pecorino romano. "Nicely grilled" pieces of octopus with caper-berry are worth a try, as is the "sizeable, quality piece" of rib eye with Italian style salsa verde and bone marrow. The end result is a "good mix" of "interesting and familiar" Italian dishes that make for a "nice meal." [The Infatuation]