Perhaps one of the most celebrated, most widely loved, and most hotly debated foods is the fried chicken sandwich. Often simple, always irresistible. For decades, Chick-fil-A was ruler of the roost, as one would hope when “chick[en]” is in the name. But a formidable competitor has entered the chick-wich scene: The Crack Shack.
With five locations in SoCal, another in Las Vegas, and an avid fanbase, The Crack Shack has been a booming success since its 2015 debut. They’ve been featured on an episode of Travel Channel’s Food Paradise, mentioned in the 2019 Michelin Guide, and deemed a chicken-dinner winner in the 2019 Nation’s Restaurant News Hot Concept ranking. So I was surprised when a [so-called] foodie friend mused that The Crack Shack was basically a glorified Chick-fil-A. This seemed hard to believe; I decided to do some research and taste for myself.
As explained to me by Director of Marketing, Nicole Rogers, The Crack Shack all started in a literal shack. Michael Rosen, owner of San Diego fine-dining restaurant, Juniper and Ivy, had a passion project: transforming the same high-quality, local ingredients into a casual option available to the masses. In 2015, he converted the small shack next to Juniper and Ivy into a coop-like setting with a menu revolving around “Southern California fried chicken.” The Crack Shack’s fine-dining roots continually reflect in their innovative menu and elevated standards. They use eggs from ethically raised hens and fry up hormone and antibiotic-free Jidori chicken (the Kobe beef of poultry, totally pure and humanely treated). Produce is sourced from local farms and bread comes from the best artisan bakeries.
They may be serious in the kitchen, but they’re irreverently cheeky as a brand. From the giant chicken/egg statuette at every entrance to the bocce ball court in the back, the vibes are uniquely laid-back, quirky, and fun. Across all locations, unfinished wood and corrugated metal frame open-air spaces, string lights soften modern geometric angles, and fowl-inspired artwork spunks up the walls. It’s a place for good food and a good time.
The menu isn’t sprawling, but they have much more than just your plain ol’ fried chicken sandwich. Among the sandwich offerings you’ll find a multiplex of select flavor and ingredient combos adorning fried or grilled chicken. They’ve also got bone-in fried chicken pieces, chicken oysters (a special cut of dark meat chicken, deep-fried then sauced), a few salads and bowls, plus milkshakes using Afters Ice Cream. There’s south-of-the-border inspo in their Baja Bowl and Mexican Poutine, even French infusion in their Señor Croque sandwich (fried chicken, bacon, and a fried egg).
I tried the classic Coop Deville — a thick, juicy chicken breast enshrined in crunchy, craggy breading, topped with creamy (but not soggy) slaw on a pillowy brioche bun. FAR superior to a tire-flattened patty with three pickles thrown on (no offense Chick-fil-A). The textures melded perfectly. The meat was nicely seasoned and the slaw had a slight kick from Fresno chilis. Their rustic-cut Schmaltz Fries will please anyone: air-crisp exterior but velvety inside, and saturated with savory richness from the schmaltz they’re cooked in. Heaven. The house-made sauces are game-changing: not-too-sweet ketchup, super yummy ranch, and an addicting Sriracha aioli ideal for dunking, dipping, slurping, what have you…
My verdict: THE best fried chicken sandwich and quite possibly the best fries I’ve eaten. You truly can taste the difference of high quality ingredients and chef-driven creativity; it will transcend all prior chicken sandwiches. “Eat Mor Chikin”? I think “Eat More Crack Shack” is the better answer.
Special thanks to The Crack Shack Director of Marketing, Nicole Rogers, and Costa Mesa General Manager, Ally Hipp, for their help and insight.