Restaurant Development & Design

MAR-APR 2018.

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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farms that supply some of the state's most iconic fine-dining establishments, Rosen says. The chicken arrives within 24 hours of the birds being butchered. The brand's menu is Southern California-inspired, headlined by signa- ture fried (or grilled) chicken sandwiches such as the Firebird (spicy fried thigh, cool ranch, crispy onions and pickles on a potato roll), Malibu Barbie Q (barbecue thigh, cornmeal onion ring, smoky bacon and pineapple mustard on a potato roll), Señor Croque (crispy chicken, bacon, fried egg, cheddar and miso-maple butter on brioche) and California Dip (pollo asado, schmaltz fries and pickled jalapeno on bolillo bread with posole broth on the side for dipping). Fried chicken is also served solo, in orders of 5 or 10 pieces. Six house- made sauces are offered on tap; salad options can be upgraded with seared tuna, eggs or chicken; and a menu cat- egory called Other Cluck adds variety. Popular items here include deviled eggs, Anti-Salad Power Bowl (smoked chicken, soft-boiled egg, heritage grains, salsa, avocado, arugula), and Mexican poutine (schmaltz fries, pollo asado, jalapeno cheese wiz). Unit sizes range from 4,500 to 6,000 square feet — much of that being outdoor patio space — and each includes a large bar that's well stocked with craft beers and cocktails. Service is counter-style, with food delivered to guests' tables and drinks and other items replenished by staff on request. Designed to be open-air environ- ments, each unit offers a variety of seat- ing styles, as well as lawn games such as boccie ball and corn hole. Interiors are comfortably rustic yet sophisticated, with branding and decor elements that pay playful homage to chickens. "We wanted to create a place where groups of friends could hang out, people could go on dates, and kids could have fun without the parents feel- ing cheated just to keep them happy," Rosen says. "They can get very high- quality food, cocktails and beer in a great environment. Everyone's happy." Two additional Crack Shack units are currently under construction, one in Pasadena and one in Century City. Rosen says two to three more will likely be developed in 2019, potentially taking the brand into Northern California and eventually into Colorado and/or Texas.

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