There are also plenty of offerings for the meat-averse and calorie-conscious, including freshly made bowls such as the Downward Dog, a mixture of grilled vegetables, sunflower seeds, quinoa, and hummus. The menu’s “other cluck” side options are revamped comfort food classics like mini biscuits, schmaltz fries, Mexican poutine, and chicken oysters. Hungry diners can choose between the 5- or 10-piece meal (with your choice of dipping sauces), or bite into a juicy chicken sandwich. While there are several fried chicken concepts, there aren’t many places that you’d want to go to hang out with your friends, have a cocktail and eat fried chicken.
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It’s a favorite guilty pleasure among us, and we saw a need that we could meet-a place where we could serve the highest quality, Southern California fried chicken, playful sides, and salads, with a full bar and a fun environment. “Yet, in every culture, people love their version of fried chicken. “While it’s easier to cook a beautiful steak or burger, people rarely get it right when doing chicken,” Blais says.
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Blais wanted to take advantage of the smaller space for a more casual, open-air concept.īlais combined forces with business partner Michael Rosen to open The Crack Shack, with the goal of creating the tastiest fried chicken in town. The fried chicken is admittedly addictive, but illicit substances aside, The Crack Shack’s eyebrow-raising name comes from the chicken-and-egg theme as well as pays homage to its original location: a literal metal shack on the same property as Juniper and Ivy.
It’s taking formerly inaccessible ingredients found in almost exclusively fine-dining settings and making them accessible to everyone.” For example, we use Southern Californian pasture-raised birds from Jidori and a custom spice blend from Le Sanctuaire.
“We take extreme pride and care in our casual setting. This isn’t your run-of-the-mill fried chicken and standard sides,” Blais explains. “Even though The Crack Shack is a more casual concept than Juniper and Ivy, we use the same ingredients and take the same care in using these ingredients as we do at our fine dining restaurant. But whereas Juniper and Ivy offers a top-tier dining experience, Blais’ family-friendly casual-dining concept, The Crack Shack, is committed to bringing quality ingredients and memorable meals to the masses, and the Pasadena masses in particular can rejoice as the newest shack will be making its home on Green Street. One of Blais’ early ventures, Juniper and Ivy, is an upscale San Diego eatery serving modern American cuisine. Top Chef alum Richard Blais’ new chicken-and-egg concept is nothing to yoke about.īy Sara Smola, Images: Courtesy of The Crack ShackĬhef Richard Blais is best known as a winner of Bravo’s Top Chef All-Stars, a James Beard Award-nominated cookbook author, and, of course, a successful restaurateur.
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