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
Read MoreThe Crack Shack Included in 2019 Michelin Guide
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
Read MoreNRN Names 2019 Hot Concepts Winners
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
Read MoreNation’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
Read MoreThe 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
Read MoreThere’s no doubt Instagram has changed the dining-out game. Check out these local restaurants with the largest followings and drool-worthy content.
Read MoreNearly 7,500 San Diego Magazine readers voted, and all agree The Crack Shack is the Best of the Best (Casual) in the city.
Read MoreAll-day dining venue The Crack Shack, from founder Michael Rosen and Top Chef winner Richard Blais, has opened in Old Town Pasadena. Focusing on elevated fried chicken dishes, the new 6, 020 square foot eatery features an open concept with custom reclaimed wood and metal furniture, skylights, Rose Bowl inspired art and features the original
Read MoreCelebrity chef Richard Blais just tipped his hand about the opening of The Crack Shack, the gourmet fried-chicken eatery known for one-of-a-kind menu items, at the Park MGM. Read the full article here.
Read MorePasadena is the newest recipient of Crack Shack, the San Diego-based fried chicken mini-chainthat’s been growing all around greater Los Angeles of late. From their Orange County location to the big anchor spot at the Westfield Century City mall, the Richard Blais-fronted restaurant is making moves all over town, but this San Gabriel Valley outlet is undoubtedly the
Read MoreWhere 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
Read MoreLocated 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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