2017 will kick off with a bang in North County, as The Crack Shack is targeting early February to debut its second location there. As the casual fried chicken concept, created by Juniper & Ivy owner Michael Rosen, chefs Richard Blais and Jon Sloan, and director of operations Dan Pena, makes it way to Encinitas, the team is hoping to be as warmly embraced by the neighborhood as they were when The Crack Shack first launched in Little Italy last year.
At 6,000-square-feet with plenty of area parking, it’s larger than the original but will function similarly, with counter-style ordering, a see-through kitchen, and to-go window that features its soft-serve ice cream machine and an espresso bar fueled by Lofty Coffee Co. The housemade sauces will now be dispensed via beer tap handles through a custom self-serve system.
The giant chicken statue will be replicated here, along with the bocce ball court, with new elements ranging from a chicken-themed chandelier and artwork to a kid-friendly sandbox. There will be a wrap-around bar with large screen TVs, picnic table seating and a semi-private room with a fireplace and wall-sized video screen. Sitting on a busy corner, the restaurant will be shielded from traffic and noise by plenty of landscaping, which will be integrated into a dining space sheltered with a retractable roof.
The Crack Shack’s menu will transfer over, with the addition of more salads and sandwiches and a separate weekend brunch menu. Its cocktail menu will be slightly different, but still created by bar manager Eric Johnson. There will also be 24 taps with local craft beer and wine. In Encinitas, the kitchen will be run Andrew Schrader, while its general manager is Abe Jimenez.