See who Eater’s chirping’ about around San Diego this Summer via their seasonal heat map!
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LET US SHOW OUR APPreciation: Crack Shack Loyalty App Is Here
If you’ve ever double-dipped a nugget just to savor the flavor a little longer—or driven a borderline irresponsible distance just to get your hands on our Coop Deville—then you, friend, are exactly who we made this for. Introducing: The FlockThe Crack Shack’s first-ever loyalty app has hatched, and we’re clucking thrilled to finally reward our
Read MoreCome Roast- Happy Hour at the The Crack Shack
Food comes first at all our Coops, but that doesn’t mean we don’t love a good drink. From craft sodas to cocktails we pride ourselves in having beverages that match the quality of our bites. The Happy Hours at our locations have become a bit of a well-known secret. Featuring bites and sips, they draw
Read MoreBig Flavor, Fresh Drops: Meet What’s New
We’ve been busy in the kitchen—and it shows. Our latest limited-time lineup is here, and it’s bringing bold flavor, fresh updates, and just the right amount of sweetness to your next order. Say hello to your new cravings. Introducing the Chick-fil-Adelphia Our take on a classic, the Chick-fil-Adelphia is everything you love about a cheesesteak—jidori
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The Crack Shack, the fast-casual chicken restaurant from chef Richard Blais and founder Michael Rosen, makes its debut on the Strip 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 6,400-square-foot space features a full bar, a window for ordering,
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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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