Harlem Shake

Jelena Pasic, who grew up in a small Croatian town, first visited Harlem in 2003 and kept coming back, falling for the neighbourhood’s history, architecture and sense of community. She dreamed of opening a local diner that would honour Harlem rather than change it, and in 2013 Harlem Shake opened its doors, designed as a love letter to the area’s culture.

The decor is part of the experience. A “Wall of Fame” holds more than two hundred signed photographs of celebrities who have eaten there, a “Wall of Fro” celebrates customers’ afros, the restroom walls are papered with vintage covers of JET magazine, and every year customers vote for a new Mr or Miss Harlem Shake. A second branch has since opened in Brooklyn, and in 2026 the ranking The World’s Best Burgers placed Harlem Shake 17th in the world.

The burgers are double smash patties made from a custom blend by the famous New York butcher Pat LaFrieda, with house pickles and special sauce on buttered, toasted Martin’s potato rolls. The shakes are made with Blue Marble ice cream, and the sides include jerk fries with spicy jerk mayonnaise.

Two restaurants: the original in Harlem and one in Brooklyn.

• Shake Shack (United States, since 2004). A hot dog cart in a New York park that turned into a global burger chain. Also built on beef, bacon, a special sauce and cheese.
• Wendy's (United States, since 1969). Square burgers on round buns, because the founder refused to cut corners. Also built on beef, bacon, heat and cheese.
• Carl's Jr. (United States, since 1941). Charbroiled burgers, onion rings inside the bun, and ads nobody forgot. Also built on beef, bacon, a special sauce and cheese.
• Farmer Boys (United States, since 1981). A Southern California drive-thru started by brothers from Cyprus. Also built on beef, bacon, a special sauce and cheese.