The Crack Shack San Diego
The Crack Shack. Deviled eggs are taken from Grandma’s favorite to gastronomic masterpiece here, served with kimchi or chicken salad or served Baja style. The menu is accessible and affordable, there’s a bocce court, and there’s a full bar, so make an event of it. The Crack Shack is another hidden gem in San Diego. Located right at the corner and close to the airport, you can see the airplanes glide down and touch the top of the buildings as the airplane lands at the airport as you're waiting in line to order. Our order was mainly from the recommended dishes from Yelp.
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Near Landmarks. Near Airports. Popular Types of Food. Popular Dishes. Popular Restaurant Categories. Popular Neighbourhoods. Concepted and founded by Michael Rosen and Top Chef's Richard Blais in 2015, The Crack Shack crafts both the chicken and the egg for you to enjoy with reckless abandon and the assurance that you're savoring every bite of locally raised, free-living chickens without a care or antibiotic in them-just as they should be.
The Crack Shack San Diego Ca
Out of our brave culinary Coop comes everybody's favorite animal that crossed the road, reimagined - Southern California fried chicken and egg fare in the sunny so-cal spirit of inspired cuisine, spacious ambiance, lawn games and a full bar for any occasion. We are not your average restaurant - and this is not your average chicken.
With the Crack Shack, Rosen and Blais said they offer a higher form of fried chicken, using free-roaming, grain-fed Jidori chicken from Southern California and produce from local boutique farms.“Mike really loves chicken and most chefs have a thing for eggs,” Blais said. “So, the idea sort of started there. We said, ‘Let’s do something with chicken and eggs.’ We realized there weren’t a lot of restaurants doing fried chicken at a high level.”Rosen and Blais, both San Diego residents, launched the first Crack Shack in that city in 2015 and have been making their way north, opening a second in Encinitas and now a third in Costa Mesa. A fourth Crack Shack is scheduled to open in Century City in spring 2018.Situated in a former site of a Chase bank, the two-story, 5,500-square foot Crack Shack is bright, open and airy, with a retractable roof, booths fashioned from barn doors and walls constructed of Torrey Pine wooden beams. Renowned artwork and photos line the walls but with a playful twist.For example, Neil Leifer’s iconic photo of Muhammad Ali standing over a flattened Sonny Liston is displayed, but with chicken heads replacing Ali’s and Liston’s heads.“The vibe itself is super casual,” Blais said. “It just seems like the area is hungry for something that is authentic with high-quality ingredients,” Rosen said. “If you are going to eat fried chicken, it should be the highest-quality fried chicken.”Having established himself as an investment manager, Rosen, a New Jersey transplant, didn’t initially envision himself in the restaurant business.He relocated to San Diego several years ago for a business opportunity.Rosen began thinking about opening a fine-dining restaurant in San Diego.“When I was 50, one of my daughters told me they were tired of me talking about the restaurant business,” he said.
“So, I was called out by my kids. I’d been thinking about it and I said, ‘I might regret doing it, but I might also regret not doing it.’”Rosen sought out Blais and in 2014, the pair opened Juniper & Ivy, an upscale restaurant in downtown San Diego’s Little Italy neighborhood.Next door to the restaurant was a vacant metal shack that was a popular spot for photo shoots.Rosen was approached with offers to convert the shack into retail space.