AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |
Back to Blog
Crackshack menu9/9/2023 The meat was nicely seasoned and the slaw had a slight kick from Fresno chilis. FAR superior to a tire-flattened patty with three pickles thrown on (no offense Chick-fil-A). I tried the classic Coop Deville - a thick, juicy chicken breast enshrined in crunchy, craggy breading, topped with creamy (but not soggy) slaw on a pillowy brioche bun. There’s south-of-the-border inspo in their Baja Bowl and Mexican Poutine, even French infusion in their Señor Croque sandwich (fried chicken, bacon, and a fried egg). They’ve also got bone-in fried chicken pieces, chicken oysters (a special cut of dark meat chicken, deep-fried then sauced), a few salads and bowls, plus milkshakes using Afters Ice Cream. Among the sandwich offerings you’ll find a multiplex of select flavor and ingredient combos adorning fried or grilled chicken. The menu isn’t sprawling, but they have much more than just your plain ol’ fried chicken sandwich. It’s a place for good food and a good time. Across all locations, unfinished wood and corrugated metal frame open-air spaces, string lights soften modern geometric angles, and fowl-inspired artwork spunks up the walls. From the giant chicken/egg statuette at every entrance to the bocce ball court in the back, the vibes are uniquely laid-back, quirky, and fun. They may be serious in the kitchen, but they’re irreverently cheeky as a brand. Produce is sourced from local farms and bread comes from the best artisan bakeries. They use eggs from ethically raised hens and fry up hormone and antibiotic-free Jidori chicken (the Kobe beef of poultry, totally pure and humanely treated). In 2015, he converted the small shack next to Juniper and Ivy into a coop-like setting with a menu revolving around “Southern California fried chicken.” The Crack Shack’s fine-dining roots continually reflect in their innovative menu and elevated standards. Michael Rosen, owner of San Diego fine-dining restaurant, Juniper and Ivy, had a passion project: transforming the same high-quality, local ingredients into a casual option available to the masses. Grace DanonĪs explained to me by Director of Marketing, Nicole Rogers, The Crack Shack all started in a literal shack. This seemed hard to believe I decided to do some research and taste for myself. So I was surprised when a foodie friend mused that The Crack Shack was basically a glorified Chick-fil-A. They’ve been featured on an episode of Travel Channel’s Food Paradise, mentioned in the 2019 Michelin Guide, and deemed a chicken-dinner winner in the 2019 Nation’s Restaurant News Hot Concept ranking. With five locations in SoCal, another in Las Vegas, and an avid fanbase, The Crack Shack has been a booming success since its 2015 debut. But a formidable competitor has entered the chick-wich scene: The Crack Shack. For decades, Chick-fil-A was ruler of the roost, as one would hope when “chick” is in the name. Perhaps one of the most celebrated, most widely loved, and most hotly debated foods is the fried chicken sandwich. By adding your email you agree to get updates about Spoon University Healthier
0 Comments
Read More
Leave a Reply. |