#The crack shack sd crack#
With its local beer and craft cocktails, Rosen said The Crack Shack is attracting foodies of all ages - millennials, Generation X and Baby Boomers. New food halls, McFadden Public Market in Santa Ana and TRADE in Irvine, both opened with fried chicken food stands - Rooster Republic and Two Birds. Locally, restaurants are taking advantage.Īnaheim-based Bruxie recently scrapped its waffle sandwich focus to emphasize fried chicken plates. By contrast, America’s top burger chains, saw sales grow by 3.3 percent. In 2015, fast-food chicken chains saw sales rise 8 percent, according to market research firm Technomic. The Crack Shack is entering Orange County at a time when fried chicken concepts are popping up in food halls and reimagined strip centers: Domestic sales for chicken joints have outpaced the venerable burger. The Crack Shack also serves salads, grilled chicken, a quinoa bowl, hummus and line-caught tuna.
An egg (fried or runny) can be found on nearly every dish, including the top selling Señor Croque, a brioche bun stuffed with crispy chicken, bacon, a fried egg, cheddar cheese and miso-maple butter. Side dishes include hot or cold chicken oysters (a riff on New England oysters using the juicy morsels of backbone meat), mini-buttery biscuits, deviled eggs and a hefty portion of french fries blanched and twice fried. Sandwiches and salads range from $8 to $13, family-size trays of fried chicken are $15 (5 pieces) or $29 (10 pieces). Like Juniper & Ivy, The Crack Shack pursues only the finest local ingredients for its playful menu. “Why not have chef-driven chicken and use the best ingredients possible?” He recalled during his travels “well dressed” executives eating fried chicken at airports.īut no one, he thought, was paying homage to the humble classic. “Every culture, Korean, Japanese, Persian - they have their own version of fried chicken. With the better burger scene saturated, Rosen honed in on fried chicken. The business partners decided the open-air space would be perfect for a fast-casual restaurant. “Everyone had an idea of what the shed should be,” he said. Soon after opening Juniper & Ivy, Rosen noticed a metal shed next to the restaurant attracting local photographers for wedding and fashion shoots.Īs the edgy area erupted with activity, several would-be tenants approached him about converting the shack into a retail shop. It opened to critical praise and launched a rejuvenation of the soon-to-be-gentrified enclave.
They placed the modernist American restaurant in a century-old sawtooth warehouse on the outskirts of downtown’s Little Italy neighborhood. In March 2014, they opened Juniper & Ivy. He was ready for a change - and lured by the coastal climate and easy living of San Diego. “Meeting Richard was serendipity,” he said.īlais was living in Atlanta with his wife and two young children. He cold-called Blais, winner of “Top Chef: All Stars” and a frequent guest judge on Bravo’s award-winning competition show.
He attended Le Cordon Bleu in London and soon after began looking for a partner to open a creative fine dining restaurant in San Diego. “She goaded me into this business,” he said. When he turned 50 a few years ago, Rosen’s oldest daughter challenged him to pursue his culinary dreams. “I really thought what we were missing was a fine dining restaurant that didn’t take itself too seriously,” he said.Įventually, he burned out on bond trading.
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