The Crack Shack

The Crack Shack originally started as a passion project to transform the pristine, local ingredients from the founding teams fine dining restaurant, Juniper and Ivy, into a more accessible, casual setting. What started as a humble, open-air chicken spot in San Diegos 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 ...