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Nation's Restaurant News
Breakout Brands 2017: The Crack Shack
Bret Thorn Mar 17, 2017

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The Crack Shack offers high-quality food, such as premium fried-chicken sandwiches,  in a limited-service environment.

CEO Michael Rosen (left) and former Top Chef contestant and chef Richard Blais (right) opened the first Crack Shack unit in 2015, next door to their restaurant Juniper & Ivy in San Diego.

Orders and payments are taken at a counter, but food is delivered to customers at their tables, where there is an option of additional drink orders.

Boasting a menu of fried chicken, chicken sandwiches, salad, all-day breakfast and a full bar, The Crack Shack has an average per-person check between $20 and $25.

The chicken used comes from fresh Jidori chicken, the same kind used in Michelin-star restaurants.

The interior of the Crack Shack

The location features open-air seating as well as a bocce court.

The Crack Shack's falafel scotch egg

Rosen and Blais opened a second Crack Shack in Encintas, Calif., in February and plan to open a third location in Costa Mesa, Calif., in August. Plans to open more units in Southern California are underway.

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