Opening day looms for Shake Shack, the New York burger concept making its Dallas premiere at The Crescent on September 1. They're teasing an early peek at the menu, which includes items custom-designed for the Dallas store.

Following a Shake Shack tradition, the Dallas menu incorporates collaborations with Dallas food purveyors. Those join the regular menu of burgers, hot dogs, frozen custard, crinkle cut fries, beer, and wine.

The Dallas purveyors include: Pecan Lodge, Emporium Pies, and Dude Sweet Chocolate.

Pecan Lodge surfaces in a cheeseburger called the Link Burger, which is topped with a Pecan Lodge jalapeño cheese sausage link, pickles, and sauce. This entry is reminiscent of a menu item at the Austin Shake Shack, where they serve a Link Burger topped with a Kreuz Market jalapeño cheese sausage link, pickles, and sauce.

The other two Dallas players both show up in concretes, like super-thick shakes made with frozen custard and blended at high speed:

Dallas Pie Oh My combines vanilla custard with a slice of seasonal pie from Emporium Pies.

Shack Attack has chocolate custard, fudge sauce, chocolate truffle cookie dough, and Dude Sweet Chocolate cocoa nib crack bar, topped with chocolate sprinkles.

The cocoa nib crack bar has also been added to the Dallas list of mix-ins under the "design your own" concrete, along with fudge sauce, pecans, chocolate toffee, and more.

An additional only-in-Dallas concrete called Pearl & Pecan has vanilla custard, salted caramel sauce, pecans, and chocolate toffee.

The lineup won't satisfy some, who've been rallying for favorites such as Uchi. But Uchi's hometown is Austin, and that's where Shake Shack does a concrete featuring an Uchi miso hazelnut blondie and huckleberry jam.

The original Shake Shack opened in New York's Madison Square park in 2004. The chain now has branches in Chicago, D.C., Atlanta, and Austin, plus international locations including London, Istanbul, and Dubai.

The Dallas branch is similar to the original Madison Square Park location, with reflective glass storefront ties. Outdoor seating is made from recycled milk jugs. Indoor tabletops are made from reclaimed bowling alley lanes. Other local touches include mixed cladding made from 1930s shiplap, as well as reclaimed gym flooring from nearby Dallas schools.