The first Crack Shack opened in 2015 in San Diego in a shed next door to celebrity chef Richard Blais’ fine-dining Juniper & Ivy. The concept took off and has since added four more Southern California locations in Encinitas, Costa Mesa, Los Angeles and Pasadena. A Las Vegas location, the brand’s first outside of California, is scheduled to open this year.
The Crack Shack
The Crack Shack is led by founder and CEO Michael Rosen, left, and “Top Chef” alum Richard Blais, who oversees culinary operations.
The Crack Shack
The chain takes a fine-dining approach to its menu, such as using premium Jidori chicken, but keeps the atmosphere approachable with counter service, outdoor seating and a playful decor. Blais summarizes his culinary approach on the chain’s website: “There’s no reason a $12 chicken sandwich can’t be treated like a $90 roast chicken.”
Marie Buck
The brand entered the Los Angeles market last summer, with a restaurant at the city’s upscale Westfield Century City mall.
Marie Buck
The Century City restaurant is the brand’s first mall outlet, and the decor reflects a more polished vibe that’s in keeping with the complex’s roster of high-end shops and restaurants.
The Crack Shack
The Crack Shack’s lineup of chicken sandwiches includes The Coop Deville, made with fried chicken, pickled Fresno chilies, lime mayonnaise and Napa cabbage on a brioche bun.
The Crack Shack
Organic eggs are featured in a number of menu items, including the BAE breakfast sandwich, with bacon, avocado, sunny side up egg and Cheddar on an English muffin.
The Crack Shack
The menu also includes a line of salads and bowls, including the Anti-Salad Power Bowl, with smoked chicken, soft boiled egg, heritage grains, salsa, avocado and arugula.
The Crack Shack
Sides include deviled eggs as well as mini biscuits, fried chicken oysters and schmaltz fries.
