![]() The chickens are also raised cage-free and, most importantly in my view, without antibiotics. Chef Sloan described their sourcing – they’re getting some of the best, freshest chickens available, locally raised Jidori chickens, a trademarked breed known for better flavor than your typical mass-market bird. The short version is that if you like fried chicken – and I love me some fried chicken – you are going to love the Crack Shack, because it’s fried chicken every which way and it’s all really good. ![]() The Crack Shack’s executive chef, Jonathan Sloan, is also a huge baseball fan, so he had the kitchen send out a few extra items for me and a friend to sample while we were there, so (1) I tried a LOT of food and (2) bear in mind some of this was compliments of the chef. When in San Diego briefly last week, I had the pleasure of visiting The Crack Shack, the new fried chicken-all-the-damn-time place from the same creative team (including Top Chef winner Richard Blais) behind its Little Italy neighbor, Juniper & Ivy, right before I popped in to see potential #1 overall pick Mickey Moniak. I have a new top 25 pro prospects ranking up for Insiders.
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