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The Crack Shack from Richard Blais Will Serve Chicken and Eggs All Day

The Crack Shack from Richard Blais Will Serve Chicken and Eggs All Day

In November, Richard Blais and Mike Rosen will open the The Crack Shack next to their restaurant Juniper & Ivy.

“There's no reason an $11 dollar chicken sandwich can't be treated like a $90 roast chicken,” Blais told The Daily Meal.

The fried chicken sandwich frenzy continues as yet another big-name chef, this time Richard Blais of Top Chef All-Stars, is going after the Southern classic — in San Diego, California.

Opening in November, The Crack Shack will be adjacent to chef Richard Blais’ and owner Mike Rosen’s Juniper & Ivy, the California restaurant which counts Copenhagen cuisine among its “current culinary inspirations.”

Focusing on “all day chicken and eggs,” Crack Shack promises an array of both egg and chicken (fried and grilled) sandwiches with house-made sauces and custom-baked bread, plus chicken fat fries and chicken fried farro (a take on dirty fried rice, which includes chicken liver cooked with vegetables in a wok and topped with a sunny side up egg).

“My partner Mike Rosen loves chicken, I love eggs,” Blais told The Daily Meal of the simple decision to tackle the next big chicken sandwich concept.

“We are looking forward to exploring the fast casual genre using the same ingredients we use at Juniper and Ivy, with many of the same chefs participating in the cooking and creative process. There's no reason an $11 dollar chicken sandwich can't be treated like a $90 roast chicken stuffed with foie gras and truffles. Wait, that would be an excellent sandwich.”


Design & Menu Details For Richard Blais' Fast-Casual Concept, The Crack Shack

With Juniper & Ivy established as a surefire hit, owner Mike Rosen is readying his next collaboration with Richard Blais which is currently coming together on nearly 5,000-square-feet space adjacent to their flagship Little Italy restaurant. Blais is among several notable chefs getting in on the fried chicken craze with The Crack Shack, the partners' new fast-casual concept dedicated to all things chicken and eggs.

Blais is curating The Crack Shack's all-day menu alongside Juniper & Ivy chef Jon Sloan, with Bradley Austin plucked from J&I's ranks to helm the kitchen and Dan Pena running the house. The casual eats will include egg and fried and grilled chicken sandwiches served with housemade sauces including kimchi BBQ and harissa chimichurri. Chicken fat will be used to crisp French fries while chicken livers will enrich a twist on fried rice, which wok-frys farro with the liver and vegetables and tops the dish with a sunny-side up egg. The shack will also offer up soft-serve ice cream, in rotating flavors ranging from smoked vanilla to mole, with churro garnishes. All the food and drink, from craft sodas to cocktails, will be ordered via walk-up counter.

Designed by Bluemotif Architecture (Kettner Exchange, Catania), the eatery will have an open air feel with significant outdoor space that includes seating and a bocce ball court it's scheduled to launch in November.


Design & Menu Details For Richard Blais' Fast-Casual Concept, The Crack Shack

With Juniper & Ivy established as a surefire hit, owner Mike Rosen is readying his next collaboration with Richard Blais which is currently coming together on nearly 5,000-square-feet space adjacent to their flagship Little Italy restaurant. Blais is among several notable chefs getting in on the fried chicken craze with The Crack Shack, the partners' new fast-casual concept dedicated to all things chicken and eggs.

Blais is curating The Crack Shack's all-day menu alongside Juniper & Ivy chef Jon Sloan, with Bradley Austin plucked from J&I's ranks to helm the kitchen and Dan Pena running the house. The casual eats will include egg and fried and grilled chicken sandwiches served with housemade sauces including kimchi BBQ and harissa chimichurri. Chicken fat will be used to crisp French fries while chicken livers will enrich a twist on fried rice, which wok-frys farro with the liver and vegetables and tops the dish with a sunny-side up egg. The shack will also offer up soft-serve ice cream, in rotating flavors ranging from smoked vanilla to mole, with churro garnishes. All the food and drink, from craft sodas to cocktails, will be ordered via walk-up counter.

Designed by Bluemotif Architecture (Kettner Exchange, Catania), the eatery will have an open air feel with significant outdoor space that includes seating and a bocce ball court it's scheduled to launch in November.


Design & Menu Details For Richard Blais' Fast-Casual Concept, The Crack Shack

With Juniper & Ivy established as a surefire hit, owner Mike Rosen is readying his next collaboration with Richard Blais which is currently coming together on nearly 5,000-square-feet space adjacent to their flagship Little Italy restaurant. Blais is among several notable chefs getting in on the fried chicken craze with The Crack Shack, the partners' new fast-casual concept dedicated to all things chicken and eggs.

Blais is curating The Crack Shack's all-day menu alongside Juniper & Ivy chef Jon Sloan, with Bradley Austin plucked from J&I's ranks to helm the kitchen and Dan Pena running the house. The casual eats will include egg and fried and grilled chicken sandwiches served with housemade sauces including kimchi BBQ and harissa chimichurri. Chicken fat will be used to crisp French fries while chicken livers will enrich a twist on fried rice, which wok-frys farro with the liver and vegetables and tops the dish with a sunny-side up egg. The shack will also offer up soft-serve ice cream, in rotating flavors ranging from smoked vanilla to mole, with churro garnishes. All the food and drink, from craft sodas to cocktails, will be ordered via walk-up counter.

Designed by Bluemotif Architecture (Kettner Exchange, Catania), the eatery will have an open air feel with significant outdoor space that includes seating and a bocce ball court it's scheduled to launch in November.


Design & Menu Details For Richard Blais' Fast-Casual Concept, The Crack Shack

With Juniper & Ivy established as a surefire hit, owner Mike Rosen is readying his next collaboration with Richard Blais which is currently coming together on nearly 5,000-square-feet space adjacent to their flagship Little Italy restaurant. Blais is among several notable chefs getting in on the fried chicken craze with The Crack Shack, the partners' new fast-casual concept dedicated to all things chicken and eggs.

Blais is curating The Crack Shack's all-day menu alongside Juniper & Ivy chef Jon Sloan, with Bradley Austin plucked from J&I's ranks to helm the kitchen and Dan Pena running the house. The casual eats will include egg and fried and grilled chicken sandwiches served with housemade sauces including kimchi BBQ and harissa chimichurri. Chicken fat will be used to crisp French fries while chicken livers will enrich a twist on fried rice, which wok-frys farro with the liver and vegetables and tops the dish with a sunny-side up egg. The shack will also offer up soft-serve ice cream, in rotating flavors ranging from smoked vanilla to mole, with churro garnishes. All the food and drink, from craft sodas to cocktails, will be ordered via walk-up counter.

Designed by Bluemotif Architecture (Kettner Exchange, Catania), the eatery will have an open air feel with significant outdoor space that includes seating and a bocce ball court it's scheduled to launch in November.


Design & Menu Details For Richard Blais' Fast-Casual Concept, The Crack Shack

With Juniper & Ivy established as a surefire hit, owner Mike Rosen is readying his next collaboration with Richard Blais which is currently coming together on nearly 5,000-square-feet space adjacent to their flagship Little Italy restaurant. Blais is among several notable chefs getting in on the fried chicken craze with The Crack Shack, the partners' new fast-casual concept dedicated to all things chicken and eggs.

Blais is curating The Crack Shack's all-day menu alongside Juniper & Ivy chef Jon Sloan, with Bradley Austin plucked from J&I's ranks to helm the kitchen and Dan Pena running the house. The casual eats will include egg and fried and grilled chicken sandwiches served with housemade sauces including kimchi BBQ and harissa chimichurri. Chicken fat will be used to crisp French fries while chicken livers will enrich a twist on fried rice, which wok-frys farro with the liver and vegetables and tops the dish with a sunny-side up egg. The shack will also offer up soft-serve ice cream, in rotating flavors ranging from smoked vanilla to mole, with churro garnishes. All the food and drink, from craft sodas to cocktails, will be ordered via walk-up counter.

Designed by Bluemotif Architecture (Kettner Exchange, Catania), the eatery will have an open air feel with significant outdoor space that includes seating and a bocce ball court it's scheduled to launch in November.


Design & Menu Details For Richard Blais' Fast-Casual Concept, The Crack Shack

With Juniper & Ivy established as a surefire hit, owner Mike Rosen is readying his next collaboration with Richard Blais which is currently coming together on nearly 5,000-square-feet space adjacent to their flagship Little Italy restaurant. Blais is among several notable chefs getting in on the fried chicken craze with The Crack Shack, the partners' new fast-casual concept dedicated to all things chicken and eggs.

Blais is curating The Crack Shack's all-day menu alongside Juniper & Ivy chef Jon Sloan, with Bradley Austin plucked from J&I's ranks to helm the kitchen and Dan Pena running the house. The casual eats will include egg and fried and grilled chicken sandwiches served with housemade sauces including kimchi BBQ and harissa chimichurri. Chicken fat will be used to crisp French fries while chicken livers will enrich a twist on fried rice, which wok-frys farro with the liver and vegetables and tops the dish with a sunny-side up egg. The shack will also offer up soft-serve ice cream, in rotating flavors ranging from smoked vanilla to mole, with churro garnishes. All the food and drink, from craft sodas to cocktails, will be ordered via walk-up counter.

Designed by Bluemotif Architecture (Kettner Exchange, Catania), the eatery will have an open air feel with significant outdoor space that includes seating and a bocce ball court it's scheduled to launch in November.


Design & Menu Details For Richard Blais' Fast-Casual Concept, The Crack Shack

With Juniper & Ivy established as a surefire hit, owner Mike Rosen is readying his next collaboration with Richard Blais which is currently coming together on nearly 5,000-square-feet space adjacent to their flagship Little Italy restaurant. Blais is among several notable chefs getting in on the fried chicken craze with The Crack Shack, the partners' new fast-casual concept dedicated to all things chicken and eggs.

Blais is curating The Crack Shack's all-day menu alongside Juniper & Ivy chef Jon Sloan, with Bradley Austin plucked from J&I's ranks to helm the kitchen and Dan Pena running the house. The casual eats will include egg and fried and grilled chicken sandwiches served with housemade sauces including kimchi BBQ and harissa chimichurri. Chicken fat will be used to crisp French fries while chicken livers will enrich a twist on fried rice, which wok-frys farro with the liver and vegetables and tops the dish with a sunny-side up egg. The shack will also offer up soft-serve ice cream, in rotating flavors ranging from smoked vanilla to mole, with churro garnishes. All the food and drink, from craft sodas to cocktails, will be ordered via walk-up counter.

Designed by Bluemotif Architecture (Kettner Exchange, Catania), the eatery will have an open air feel with significant outdoor space that includes seating and a bocce ball court it's scheduled to launch in November.


Design & Menu Details For Richard Blais' Fast-Casual Concept, The Crack Shack

With Juniper & Ivy established as a surefire hit, owner Mike Rosen is readying his next collaboration with Richard Blais which is currently coming together on nearly 5,000-square-feet space adjacent to their flagship Little Italy restaurant. Blais is among several notable chefs getting in on the fried chicken craze with The Crack Shack, the partners' new fast-casual concept dedicated to all things chicken and eggs.

Blais is curating The Crack Shack's all-day menu alongside Juniper & Ivy chef Jon Sloan, with Bradley Austin plucked from J&I's ranks to helm the kitchen and Dan Pena running the house. The casual eats will include egg and fried and grilled chicken sandwiches served with housemade sauces including kimchi BBQ and harissa chimichurri. Chicken fat will be used to crisp French fries while chicken livers will enrich a twist on fried rice, which wok-frys farro with the liver and vegetables and tops the dish with a sunny-side up egg. The shack will also offer up soft-serve ice cream, in rotating flavors ranging from smoked vanilla to mole, with churro garnishes. All the food and drink, from craft sodas to cocktails, will be ordered via walk-up counter.

Designed by Bluemotif Architecture (Kettner Exchange, Catania), the eatery will have an open air feel with significant outdoor space that includes seating and a bocce ball court it's scheduled to launch in November.


Design & Menu Details For Richard Blais' Fast-Casual Concept, The Crack Shack

With Juniper & Ivy established as a surefire hit, owner Mike Rosen is readying his next collaboration with Richard Blais which is currently coming together on nearly 5,000-square-feet space adjacent to their flagship Little Italy restaurant. Blais is among several notable chefs getting in on the fried chicken craze with The Crack Shack, the partners' new fast-casual concept dedicated to all things chicken and eggs.

Blais is curating The Crack Shack's all-day menu alongside Juniper & Ivy chef Jon Sloan, with Bradley Austin plucked from J&I's ranks to helm the kitchen and Dan Pena running the house. The casual eats will include egg and fried and grilled chicken sandwiches served with housemade sauces including kimchi BBQ and harissa chimichurri. Chicken fat will be used to crisp French fries while chicken livers will enrich a twist on fried rice, which wok-frys farro with the liver and vegetables and tops the dish with a sunny-side up egg. The shack will also offer up soft-serve ice cream, in rotating flavors ranging from smoked vanilla to mole, with churro garnishes. All the food and drink, from craft sodas to cocktails, will be ordered via walk-up counter.

Designed by Bluemotif Architecture (Kettner Exchange, Catania), the eatery will have an open air feel with significant outdoor space that includes seating and a bocce ball court it's scheduled to launch in November.


Design & Menu Details For Richard Blais' Fast-Casual Concept, The Crack Shack

With Juniper & Ivy established as a surefire hit, owner Mike Rosen is readying his next collaboration with Richard Blais which is currently coming together on nearly 5,000-square-feet space adjacent to their flagship Little Italy restaurant. Blais is among several notable chefs getting in on the fried chicken craze with The Crack Shack, the partners' new fast-casual concept dedicated to all things chicken and eggs.

Blais is curating The Crack Shack's all-day menu alongside Juniper & Ivy chef Jon Sloan, with Bradley Austin plucked from J&I's ranks to helm the kitchen and Dan Pena running the house. The casual eats will include egg and fried and grilled chicken sandwiches served with housemade sauces including kimchi BBQ and harissa chimichurri. Chicken fat will be used to crisp French fries while chicken livers will enrich a twist on fried rice, which wok-frys farro with the liver and vegetables and tops the dish with a sunny-side up egg. The shack will also offer up soft-serve ice cream, in rotating flavors ranging from smoked vanilla to mole, with churro garnishes. All the food and drink, from craft sodas to cocktails, will be ordered via walk-up counter.

Designed by Bluemotif Architecture (Kettner Exchange, Catania), the eatery will have an open air feel with significant outdoor space that includes seating and a bocce ball court it's scheduled to launch in November.