Pristine beaches, a thriving craft beer scene and surrounded by the ocean, desert, mountains and Mexico. San Diego should be top of your destination dream list for 2019 – coupled with a stay across the border in Baja California, Mexico. Savour editor Georga Spottiswood says these are the places you need to visit in her week-long San Diego feature. Check back each day to see another review and recommendation. Today, it’s the Crack Shack.
“Admittedly, we’re a little cocky,” their slogan reads but the Crack Shack aren’t clucking around when it comes to elevating the chicken and the egg.
It’s nestled in Kettner Boulevard, Little Italy – nicknamed Top Chef Alley – an urban neighbourhood filled with cafes, bustling restaurants, art galleries and craft brew stops.
At The Crack Shack, chef Richard Blais has a bold vision: to put ultra premium, Southern California fried chicken on the menu. Not just any chicken, Jidori chicken – the Kobe Beef of chicken.
Unlike Kobe, Jidori is not linked to any region, but is given its name due to its organic, free-range qualities. The chickens are fed an all-vegetarian diet – free of hormones, steroids or other meat byproducts – and are slaughtered and delivered within 24 hours to ensure freshness.
“There’s no reason a $12 chicken sandwich can’t be treated like a $90 roast chicken,” said Richard. On his menu, there’s the double clucker: two ground chicken patties, cheddar, bacon, smashed avocado, burger sauce, pickles, fried onions and a potato roll.
The Royal is a chicken sausage, sunny side egg and smoked cheddar served in an English muffin. Bowls of power salads and ‘slaw are available, too. Plus, ‘other cluck’ in the form of devilled eggs, with french toast crumble and candied bacon and biscuits (similar to a scone) with miso-maple butter.
All photography by Marion Botella Photography.