When you rule the roost, word gets around.
When you rule the roost, word gets around.
The Crack Shack owes its quirky name to humble beginnings. The concept, created by Michael Rosen, started in a shack behind Juniper and Ivy, a fine-dining restaurant he founded. Rosen, set with a high-quality gourmet chicken menu, kicked it off just to see what would happen. He expected a few thousand dollars per day and
Read MoreRise and shine, cluckers. An ALL-NEW lineup of breakfast items just dropped at the LV coop on Fridays through Sundays, from 8am to 11am. And to ring in 2024, we’re going to extend breakfast to Monday, January 1st for New Year’s Day. Tell your hangover to cluck off with brunch-y beverages and delicious, egg-citing new dishes including:
Read MoreDeviled eggs; the naughtiest of the egg fare. Though the beloved bites have long since gone from our menus, they remain the flock of the town among our day-one fans. Brought back on rare occasions or special events, the devilishly addicting favorites deserve to be loved (and devoured) once again. Below is the exclusive Crack
Read MoreWho needs a billion dollars when you could win FREE FRIED CHICKEN FOR LIFE?! Playing is Free & Easy: PRIZES (see official rules for details): Don’t miss the entry window. Selection Sunday is on March 17th, and brackets are due by March 21st! BRACKET CHALLENGE OFFICIAL RULES NO PURCHASE NECESSARY. VOID WHERE PROHIBITED BY LAW.
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The Crack Shack, the fast-casual chicken restaurant from chef Richard Blais, makes its debut in Las Vegas on Aug. 11. The sixth location for the restaurant and first outside California lands at the front of the Park MGM, next to Eataly. The menu, of course, focuses on fried chicken, with stars of the roster including juicy
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Michelin Guide’s POV: Loud and proudly serving “all day chicken and eggs,” this shack indeed lives up to its name. The dining area is almost entirely outside, so the planes flying overhead can’t be ignored and neither can the enthusiastic crowds, who seem to compete with that level of noise. Many come here for the
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Nation’s Restaurant News has named the annual class of Hot Concept winners, honoring five restaurant concepts poised for regional or national growth. For 25 years, the awards have celebrated emerging brands that are tapping into the right trends…[and] past winners have gone on to have substantial impact on the restaurant industry. Editor-in-chief Jenna Telesca and
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There’s no doubt Instagram has changed the dining-out game. Check out these local restaurants with the largest followings and drool-worthy content.
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Nearly 7,500 San Diego Magazine readers voted, and all agree The Crack Shack is the Best of the Best (Casual) in the city.
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Where they are: Southern California Why you need them: The fried chicken at this all-organic San Diego concept from famed chef Richard Blais already made our list of the best fried chicken in America, period, thanks to its crispy skin, pitch-perfect secret spice blend, and dipping sauces like curry mustard and kimchi BBQ. But this isn’t just a
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Located next door to Juniper and Ivy, The Crack Shack is another of Chef Richard Blais’ creations. It’s comfort food thanks to locally-raised, free-range, antibiotic-free chicken and creative recipes. Love deviled eggs? You’re in luck here as they come with a french toast crumble and candied bacon. There is also plenty of delicious fried chicken
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But don’t just take their word for it — you can try this combo for yourself at Richard Blais‘ fried chicken restaurant, The Crack Shack, where they even have a Moët champagne vending machine in-house. And hey, a side of fries won’t hurt either. Read more here!
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All of a sudden, fried chicken is taking over the culinary scene. If you’re ready to get in on this delicious trend, we’ve got 10 fried chicken restaurants that are not only worth the hype, but they’re worthy of a road trip. Yum. Read more here!
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Crack Shack is the chicken baby of celebrity chef Richard Blais who has created a bold menu made of fancy chicken sandwiches like Malibu Barbie Q and California Dip. They even have a Sea Señorita made with seared rare tuna. Adding “crack spice,” a culmination of heavenly spices, turns ordinary fried chicken into an instant
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