Takeout stakeout
IN: “Disruptive” is how the press release described this new burger joint on Auckland’s North Shore. “Bollocks” was what was going through my mind as we headed to Goodside, the Smales Farm location where the first Shake Out shop has opened for business. What does that over-used word even mean? Anyway, burger addicts that we are, we were keen to get disruptive — ugh — and give it a go. Shake Out took a while to find, Goodside is a collection of bars and eateries collectively sharing a space that’s open to the elements. The site’s design is very 2019: grab a drink from one place, a meal from another, dessert from a third, and sit anywhere you like. There are sunny spots, shaded spots, even a spot in glasshouse filled with tomatoes and basil. Or just take it all away with you, if you wish. Shake Out’s past the bar, around the corner and down the back, past the sushi shop. It looks sparkling new and very clean. OUT: The ordering process at Shake Out is a little different: there are no counter staff. Instead, you plug your order into an iPad, pay, grab an electronic gizmo, then find a seat. When your meal is ready, you’ll be buzzed to go back to the counter to pick it up. Their Americaninspired menu is limited, just a handful of burgers and drinks to choose from. I like that. We chose a chicken burger ($9), a cheeseburger ($8), a double cheeseburger ($10), cheesy fries ($6.50), and a range of shakes and fermented drinks to sample. Whatver your order is, you need to add a pickle, on its own, for $2.
THE TAKEAWAY: I loved, loved, loved my double cheeseburger. It came with super-soft brioche buns, lots of pickles, plenty of beef and plenty of cheese. So good. According to reports, the chicken burger was a little dry and my son wasn’t into the pickles in his cheeseburger but that meant more pickles for me. The drinks, though, are the highlight: our chocolate and berry shakes are thick and creamy, bursting with flavour and very moreish. The fermented drinks are delicious for sipping on a hot day. Best of all, once we’d finished, all our packaging went back into compost. Now that’s disruptive.
Chris Schulz