March 24, 2015
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 (although I admit I love their red beans and rice). 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.
Like neighboring Juniper & Ivy, The Crack Shack is owned by Michael Rosen. Dan Pena will be the restaurants general manager. The menu will be developed by Top Chef -alum Richard Blais and Jon Sloan and Bradley Austin will be the executive chef.
Some San Diegans are taking to social media with thoughts that this concept's name may take advantage of the good will of another local favorite. Anybody else think that Crack Shack is too similar to Carnitas' Snack Shack? Maybe even Shake Shack? Weigh in below in our comments section.
Some San Diegans are taking to social media with thoughts that this concept's name may take advantage of the good will of another local favorite. Anybody else think that Crack Shack is too similar to Carnitas' Snack Shack? Maybe even Shake Shack? Weigh in below in our comments section.