What's Happening

When you rule the roost, word gets around.

What's Happening

When you rule the roost, word gets around.
Press

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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Press

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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Press

“Solid, good cooking and comfort are always on-trend,” says Chef Richard Blais. We reached out to the Top Chef all-starand co-owner of The Crack Shack to talk chicken sandwiches because, well, that’s all people seem to be talking about lately. We figured, if anyone would understand how a sandwich basically turned into a cult obsession at the tail end of summer

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Press

Former Top Chef winner Richard Blais and founder Michael Rosen brought fried chicken to the Strip over the weekend. The Crack Shack officially opened in a rustic chic space at the front of the Park MGM, next to Eataly with a menu driven by fast-casual chicken fried on the fly.  The centerpiece of the menu? Jidori chicken served in five- or 10-piece meals. Diners

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Press

The Crack Shack, from Top Chef winner Chef Richard Blais, puts a spotlight on chicken morning, noon and night. Unlike most fried-chicken spots, The Crack Shack focuses on using top-notch, humanely raised poultry. The locally raised, antibiotic-free Jidori fried chicken is particularly great for breakfast in the Señor Croque. Crispy chicken, bacon, fried egg, cheddar

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