Opening on July 21st, Crack Shack will serve fried Jidori chicken seasoned with “crack spice,” a blend from Le Sanctuaire kitchen shop in San Francisco, in selections of five or 10 pieces.
Culinary Director Jon Sloan’s menu will also offer a variety of chicken sandwiches like the Double Clucker, a Los Angeles exclusive item made with two ground chicken patties, cheddar, bacon, avocado, burger sauce, pickles and fried onions on a potato roll. The 5,186-square-foot restaurant will have counter seating and a large patio for outdoor dining.
But the fun doesn’t end there: the restaurant will also have a full bar and LA’s very first Moët & Chandon vending machine.
This is the first outpost of Crack Shack in Los Angeles, following locations in San Diego and Orange County.
The only question that remains to be answered is what came first - the chicken or the egg?
A cracking lunch
A selection of five and 10-piece fried chicken, sandwiches served on freshly made breads, chicken oysters and poutine, as well as bowls, salads and made-to-order biscuits.
Craft cocktails made with SoCal spirits and freshly made tinctures and juices that include the Scramble, a blackberry mule made with vodka, crème de mure, lemon and ginger, or the Hot Mess, a take on a smoky margarita made with mezcal, Ancho Reyes, honey, lime and grapefruit.