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.