The Crack Shack, 23501 Cinco Ranch, is slated to open in early 2023 in Katy. Originally founded in San Diego in 2015, the concept is inspired by Southern California/Baja fried chicken. It began as a project from the owners of the upscale San Diego restaurant Juniper and Ivy, a team that includes Founder and CEO Michael Rosen, Director of Culinary Jon Sloan and Director of Operations Dan Pena. The Crack Shack has now expanded to nine fine casual eateries.
The restaurants use fresh, non-GMO, “beyond free-range” chickens from boutique farms plus pasture-raised farm fresh eggs and condiments made from scratch. Its proprietary Crack Spice is a blend from Le Sanctuaire, a California purveyor. The menu offers fried chicken sandwiches such as the Coop Deville made with fried Jidori breast, pickled Fresno chiles, pickles, lime mayo and Napa cabbage on a brioche bun. The Firebird is spicy fried Jidori chicken thigh with cool ranch and crispy onions on a potato roll. The Señor Croque is a five napkin affair with crispy chicken, bacon, fried egg, cheddar and miso-maple butter. Crack Shack’s fried chicken is also sold by the half or whole bird.