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The Crack Shack also has a full bar, offering craft cocktails and local beers. Schmaltz fried fries - cooked in melted animal fat - are made from scratch and take 48 hours of preparation. The Coop Deville sandwich contains fried chicken, lime mayonnaise, pickled chilies and Napa cabbage between a brioche bun. Sandwiches range from $9 to $13 and include the Royale, a chicken sausage patty, topped with a sunny-side egg and smoked cheddar between a homemade English muffin. The menu offers five- and 10-piece fried chicken meals with a choice of dipping sauces for $15 and $29, respectively. “We’d like to think you can bring anyone from your business partner or work colleagues to your uncle from the Midwest who’s just coming to town for the holidays or your kids.” “The vibe itself is super casual,” Blais said. Renowned artwork and photos line the walls but with a playful twist.įor example, Neil Leifer’s iconic photo of Muhammad Ali standing over a flattened Sonny Liston is displayed, but with chicken heads replacing Ali’s and Liston’s heads. Situated in a former site of a Chase bank, the two-story, 5,500-square foot Crack Shack is bright, open and airy, with a retractable roof, booths fashioned from barn doors and walls constructed of Torrey Pine wooden beams. A fourth Crack Shack is scheduled to open in Century City in spring 2018. Rosen and Blais, both San Diego residents, launched the first Crack Shack in that city in 2015 and have been making their way north, opening a second in Encinitas and now a third in Costa Mesa. We said, ‘Let’s do something with chicken and eggs.’ We realized there weren’t a lot of restaurants doing fried chicken at a high level.” “Mike really loves chicken and most chefs have a thing for eggs,” Blais said. With the Crack Shack, Rosen and Blais said they offer a higher form of fried chicken, using free-roaming, grain-fed Jidori chicken from Southern California and produce from local boutique farms. Just think of “cracking an egg,” said Rosen, who founded the Crack Shack with “Top Chef” restaurateur Richard Blais. The fried chicken eatery set to open Monday in Costa Mesa is a riff on chicken and eggs. It’s supposed to, according to its co-founder, Michael Rosen. With a name like the Crack Shack, it evokes curiosity.
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