Gourmet fried chicken is peaking in popularity and coming to San Diego's Little Italy this November! Top Chef Richard Blais' second collaboration with Mike Rosen, The Crack Shack, is set to hatch on Wednesday, November 11, right next door to their acclaimed Juniper & Ivy, with possible plans to expand the concept in the future. The fast casual concept will embrace the fried chicken trend and feature all day chicken and eggs with a menu conceptualized by Blais and Juniper & Ivy's Chef Jon Sloan.
Get ready for egg and fried/grilled chicken sandos with house-made sauces, chicken fat fried french fries, chicken fried farro and revolving soft serve in flavors like smoked vanilla and mole with churros on top. Craft sodas and booze will be available to wash it all down, including 25 craft beers taps.
|Mural behind bocce court|
Produce and proteins served at "The Shack" will be sourced from boutique local farms, including free range, non-GMO eggs and high end, organic ingredients in addition to a custom bread program. In other words, this is no KFC or Popeyes. The ‘shed’ itself, which has no seating, is about 1,800 square-foot. There will be an additional approximate 3,000 square-foot of outdoor eating area.
|Delicious chicken lollipops|
|Richard Blais' amazing chicken oysters|