![]() On the downside, I wasn’t as enthused with the California Dip, a bolillo panini that combines a french-fry-laden California burrito with a French dip ($12). And a whole table can feast on a $5, 1-pound order of the craveable Schmaltz Fries (decadently fried in chicken fat). Also good to the last bite is the crispy Chicken Burger topped with a spicy shishito pepper relish ($11). A fat and juicy fried chicken breast topped with bacon, fried egg, cheddar and miso-maple butter is served on a butter-toasted brioche bun. Unfortunately missing from my order was the promised mustard seed tartar sauce.Ī tray of fried chicken oysters at The Crack Shack in Little Italy.įor breakfast sandwich lovers, the $11 Senor Croque is worth coming back for. One of the best dishes is the chicken oysters (creamy pearls of meat from the chicken’s back) brined in pickle juice, fried and served with a twist of Meyer lemon ($8 for a 3/4-pound order). Where: 2266 Kettner Blvd., Little Italy ($7 valet parking)įried chicken breasts (from Mary’s and Shelton farms) are the heart of many of the other items on the Crack Shack menu, which ranges in price from $8 to $14 for most a la carte entrees. The chicken is served with a basket of six house-made sauces (the Baja hot sauce, curry mustard and buttermilk ranch are my favorites), but the poultry is so flavorful and succulent, it doesn’t need any help. Those aren’t KFC prices, but there’s no comparison in flavor and freshness. Juicy, flavorful Jidori chicken (organic, free-range, California-raised) is dredged in a tongue-tickling secret seasoning (do I taste curry or chili powder?) and fried to a not-too-thick, not-too-crunchy finish.Ī tray of five pieces ($15) with a side of the house-baked airy, buttery mini-biscuits (six for $5) makes a delicious and satisfying meal for two. During two visits during The Crack Shack’s first week, I felt that some items still need tweaking but the essentials are strong.Ī platter of fried chicken at newly opened Crack Shack in Little Italy.īlais and his chef team, headed by Jon Sloan, spent three months perfecting the restaurant’s fried chicken recipe, and it’s a winner. But The Crack Shack shares the same made-from-scratch, artisanal approach as J&I. While J&I offers fine dining, The Crack Shack is anything but: a breakfast-all-day open-air eatery with concrete picnic-table seating, a bocce court and a full-service outdoor bar. The Crack Shack is the latest venture for owner Mike Rosen and chef Richard Blais, whose first collaboration just next door, Juniper & Ivy, is one of San Diego’s hottest restaurants. But is The Crack Shack all it’s cracked up to be? The venue is beautiful, the staff friendly, the service quick and the signature product, fried chicken, delicious. ![]() Customers patiently waited nearly two hours for food, and by 7 that night, the chicken-and-egg fast-casual restaurant sold out all of the food that was expected to last five days. 11, a line of eager customers stretched almost a full city block through Little Italy. An hour before the hotly anticipated The Crack Shack restaurant opened for business Nov.
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