Steak ‘N Shake in Seattle: Lines out the door during first week

The name is either foreign to you or likely brings back childhood memories, Steak ‘N Shake.

The 82-year-old burger joint just planted its flag in downtown Seattle, its first appearance in the Pacific Northwest.  The grand opening was Wednesday and the restaurant has continued to see lines out the door onto 3rd Avenue between Pike and Union streets.

“These things I hear so many of my East Coast friends talk about," said Jon Voyce of Bremerton, who like many in the Northwest had never been to Steak ‘N Shake.  “They're like ‘ah yeah, I used to go there all the time in college.’”

On Friday Voyce said he had to go with the Original Steakburger.

For transplants like Angelia Herman, who moved to Seattle from St. Louis, it’s a familiar name.

“We used to go there with all of our friends all the time,” said Herman as she stood in the long line Friday.  “Yeah pretty excited about it, and they have booze so that's a plus.”

Yep, the new Seattle location is a concept store and serves Pacific Northwest beer.  It has a smaller menu than the traditional Steak ‘N Shakes where servers come to your table.

Joe Fernandez left his marketing career in the economic downturn to bring the beloved burger joint to the Northwest.

“I've been addicted to it since I was a kid,” said Fernandez who grew up in Miami but has lived in Seattle for 17 years.

KIRO 7 Morning Anchor John Knicely asked Fernandez if he’s gotten any pushback for bringing an outside fast food place to Seattle.

“No, not really,” he said.  “Online you can find that, but online you can find everything.”

Fernandez had been working on opening the restaurant for four years and told KIRO 7 the minimum wage debate and increase didn’t deter him at all.  He welcomed it.  Corporate allowed him to increase prices, though, to offset the cost.

Fernandez said Steak ‘N Shake was long overdue here.  He's working on a second location but wouldn't say where.

As for locals giving the chain a taste, KIRO 7 asked Voyce if he felt like he’s cheating on the local Pacific Northwest restaurants.

“I already work at Amazon,” Voyce said with a chuckle.  “So I don't think I could do any worse than that.”

Cox Media Group