Here’s the deal. With restaurants, you make less than zero money with the high-end flagship. The hope is that you make your name there, and it’s a good name. And then you can open a fast-casual joint with good chef-driven food that actually helps your family live.
And that’s Crack Shack, the chicken-and-eggs concept from Top Chef alumni Richard Blais, executive chef Jon Sloan, and owner Michael Rosen. When the first one opened in Little Italy, the line started somewhere in Los Angeles. Now they’re opening their second joint in Encinitas. It won’t be the last. The world will be populated by Crack Shacks, and that’s a good thing. Just because it’s fast, and just because it’s casual, doesn’t mean the food needs to suck. Welcome to the new fast-casual world order.
Next Monday (February 13) Crack Shack Encinitas will open at 407 Encinitas Blvd, formerly home to the legendary Bob’s Big Boys and the less-legendary Coco’s. Their six sauces—which, aside from using Jidori chicken and having good chefs, is how Crack Shack stands out—will be on tap at the new location. I love that idea, but also think they’ll spend their lives cleaning clogged taps. As long as that idea lasts, though, good on ‘em.
Congratulations, Encinitas. As a lifelong North County resident, I’ve felt your culinary pain. And now it is partially relieved.
Enough talk. Please enjoy the first know photos in the universe of Crack Shack Encinitas:
First Look: Crack Shack Encinitas
First Look: Crack Shack Encinitas
First Look: Crack Shack Encinitas
First Look: Crack Shack Encinitas
First Look: Crack Shack Encinitas
First Look: Crack Shack Encinitas
First Look: Crack Shack Encinitas
First Look: Crack Shack Encinitas
First Look: Crack Shack Encinitas
First Look: Crack Shack Encinitas
First Look: Crack Shack Encinitas
First Look: Crack Shack Encinitas
First Look: Crack Shack Encinitas
Crack Shack Encinitas opens next Monday, February 13.
