The Crack Shack

HospitalityCalifornia, United States201-500 Employees

The Crack Shack originally started as a passion project to transform the pristine, local ingredients from the founding team’s fine dining restaurant, Juniper and Ivy, into a more accessible, casual setting. What started as a humble, open-air chicken spot in San Diego’s Little Italy in 2015 –- before the fried chicken sandwich craze began -- has now transformed itself into a fine casual eatery with cult following, earning the title of one of the best fried chicken restaurants in the US (Thrillist), a National Restaurant Association “Hot Concept” and recognition as a Michelin Plate honoree. 
 
Culinary Director Jon Sloan is behind the SoCal-inspired fried chicken that combines non-GMO, "beyond free range" birds fresh from Jidori Farms and a proprietary "Crack Spice" blend from Le Sanctuaire. While bone-in fried chicken is their signature, the menu boasts unique, chef-driven fried chicken sandwiches, fresh and hearty bowls for the healthy-ish at heart and a Lil' Cluckers menu kids will love and grown-ups will feel good about serving. The Crack Shack prides itself on supporting each community it “perches up” in by sourcing local as much as possible—from the produce that comes from nearby boutique farms, bread baked and delivered daily from a local artisan micobakery, and strategic partnerships with whatever creamery in the community can match The Crack Shack’s standard of premium ingredients and process. 
 
Guests love the “coop-like” décor, iconic chicken statue at the entrance, full bar with craft cocktails and local beers, and of course The Crack Shack’s beloved sauce bar featuring a variety of housemade sauces patrons serve themselves. Their motto says it all: “There are no shortcuts when you give a cluck.”

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