Hold onto your hats Rivertonians, this Tuesday (September 12th at 11.00 a.m.) sees the opening of the first Utah drive-thru location for the popular Danny Meyer led chain. While the much lauded burger destination has locations in SLC, Sandy and Murray – until now – none have featured the addition of a drive up window. And we know how much Utah loves a drive-thru right? Recent new arrivals in the state have seen brands like Jack In The Box and Raising Cane’s drive legions of folks to line down streets in their 100s.
The Riverton Shake Shack outpost can be found in the quickly expanding Mountain View Village complex which is home to a swathe of big national names as well as several local operators. Las Botellas notably chose the Riverton spot (Go Silverwolves!) for their multi-million dollar experiential restaurant while the development also recently starred the opening of another big first – Utah’s first proper Panera Bread.
According to the company, “Shake Shack’s Mountain View Village location will offer guests both in-Shack dining and Shake Shack’s drive-thru experience. Shake Shack’s drive-thru features a digital menu board, a two-lane ordering system and a separate pick-up window for ease of convenience. The Shack will be open from 11AM to 10PM Sunday-Thursday and 11AM to 11PM Friday-Sunday. Guests will be able to order directly in Shack and drive-thru lanes. Digital pre-ordering ahead for pickup or delivery via the Shack app and online at order.shakeshack.com and web will become available in the coming weeks.
On opening day, the first wave of guests can expect to receive a custom, reusable Shake Shack cold cup. Additionally, as a part of our larger mission to stand for Something Good, Shake Shack will be donating $1 for every sandwich sold at the Mountain View Village Shack on September 12th to Utahns Against Hunger, a Salt Lake City-based nonprofit organization committed to increasing access to food through advocacy, outreach, and education.”
Shake Shack often go head to head with another popular chain, In-N-Out, for the battle over who exactly serves up the best chain-burger in the USA. Fans of the East coast-borne Shack often point to the proprietary Pat LaFrieda meat blend and an ever revolving specials menu. Additionally the company itself is one that prides itself on a supply chain that promises the use of no antibiotics, no added hormones, no animal by-products in feed as well as choosing vendors that raise and handle their cattle humanely.
Pictured top, a special Hot Ones burger collab which featured on menus a little while ago. While that one has since rotated off, capsaicin lovers will no doubt want to investigate the latest spicy additions – the Spicy Shackmeister burger (a cheeseburger spiced with a hot pepper blend, crispy onions, chopped cherry peppers and ShackSauce) as well as the Hot Chicken (crispy chicken breast, hot pepper blend, pickles and Shack-made cherry pepper slaw.)
The opening at Mountain View Village, alongside the aforementioned names, is an interesting one regardless of your thoughts on chains. It points to an ever increasing shift in the center of gravity for the valley. Big brands and their investment dollars show no sign of losing their love for the Southern end for growth opportunities. Place your bets now on the next huge name to target Utah…
Purchase a subscription
Subscribe to our paid newsletter for $5 and help keep our stories free of automated advertising
Subscribe NowOther useful links
- Free newsletter – signup and receive our weekly newsletter for free
- Food talk group – chew the fat with other like-minded Utah foodies over on Facebook.
- Best of SLC 2024 – what you can’t miss in the Beehive right now.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC. I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City dining scene for the better part of seventeen years.
I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV. Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.
Want to know more? This is why I am the way I am.
This article may contain content provided by one of our paid partners. These are some of the best businesses in Utah. For a list of all our current and past relationships see our partnership history page.