Celebrity Chef Richard Blais and owner Michael Rosen will open the second outpost of their popular The Crack Shack concept on Monday, February 13. The fried chicken and egg themed, fast-casual restaurant, which first opened next to the duo's Juniper & Ivy in Little Italy in 2015, is in the process of expanding northward and will also open an Orange County location later this year.
The Crack Shack's second location sits at 407 Encinitas Boulevard at the space that previously housed Coco's and offers 6,000 square feet of indoor/outdoor dining and drinking space with a retractable roof, communal tables, a full bar, a kid-friendly sandbox, an outdoor firepit, a bocce ball court, and a giant kitchen statue and other chicken-themed design elements.
The original menu, designed by Chef Blais and Executive Chef Jon Sloan, will be in the hands of Chef Andrew Shrader. New additions include a matzo ball/pozole soup combination, new salads, and coffee options from Bird Rock Coffee Roasters. The chicken sandwiches will still be prepared with organic Jidori chicken, and produce will come from San Diego's Specialty Produce. There will be 32 taps of craft beer, wines by the glass, and cocktails from bar manager Eric Johnson.
A third The Crack Shack location is planned for 196 E 17th Street in Costa Mesa, down the street from the uber-popular Sidecar Doughnuts & Coffee, anticipated to open by this summer/early fall. Rosen & Blais intend to continue expanding The Crack Shack brand to other locations throughout California in years to come. For more information, visit crack-shack.com and check out the menu below.
