Situated in a former site of a Chase bank, the two-story, 5,500-square foot Crack Shack is bright, open and airy, with a retractable roof, booths fashioned from barn doors and walls constructed of Torrey Pine wooden beams. ![]() A fourth Crack Shack is scheduled to open in Century City in spring 2018. Rosen and Blais, both San Diego residents, launched the first Crack Shack in that city in 2015 and have been making their way north, opening a second in Encinitas and now a third in Costa Mesa. We said, ‘Let’s do something with chicken and eggs.’ We realized there weren’t a lot of restaurants doing fried chicken at a high level.” “Mike really loves chicken and most chefs have a thing for eggs,” Blais said. With the Crack Shack, Rosen and Blais said they offer a higher form of fried chicken, using free-roaming, grain-fed Jidori chicken from Southern California and produce from local boutique farms. Just think of “cracking an egg,” said Rosen, who founded the Crack Shack with “Top Chef” restaurateur Richard Blais. ![]() The fried chicken eatery set to open Monday in Costa Mesa is a riff on chicken and eggs. It’s supposed to, according to its co-founder, Michael Rosen. With a name like the Crack Shack, it evokes curiosity.
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