Richard Blais and his San Diego Crack Shack team are close to opening an official Los Angeles address at the Westfield Century City, with an arrival planned for sometime this summer. They aren’t stopping there, though, as renderings have just been revealed for the company’s second area outlet in Old Pasadena. Read more here! 

Plus, the secret to crispy skin and juicy meat. Read more here! 

Check out this video of Richard Blais’ Locale cover shoot and the interview with the Chef.

Main event: the food. Give us the lowdown—especially what not to miss. Top Chef alum Richard Blais has crafted a menu of ethically sourced free-range chicken and egg dishes, so—even though you’re not tucking into the healthiest meal—you can at least feel good about what you’re eating. There are veggie-dense salads and power bowls packed with quinoa, but

Let’s be honest. Organic meats are great and all, but a chicken could be raised on a hormone-free cloud while being consistently massaged by an angel, and it wouldn’t make a difference if it didn’t fry up deliciously. Luckily, the folks at this newish SD favorite put as much effort into making its fried chicken

The Crack Shack Los Angeles is about to get another fried chicken restaurant, only this one comes by way of San Diego and a “Top Chef” winner. Chef Richard Blais, executive chef Jon Sloan and owner Michael Rosen plan to open a location of the Crack Shack, their San Diego fried chicken restaurants, at the

Crack Shack for life Richard Blais has finally come for greater Los Angeles. Or, Orange County, as it were, opening up his first near-ish location of casual fried chicken option Crack Shack in Costa Mesa. The Orange County Register was first to catch a sneak peek of the place, which lands on 17th Street today. See this article