Breakfast is the Rodney Dangerfield of the restaurant industry. It gets no respect. So that’s why it’s such big news that the chef and owner of one of San Diego’s top restaurants, Juniper and Ivy, just opened The Crack Shack. It’s a simple concept from Top Chef All-Stars winner Richard Blais—a fast-casual eatery with chicken and egg dishes ordered from a walk-up counter. The difference is good, ethical meat (factory-farmed chicken is one of the worst things in the American food system). Instead of a mediocre commodity bird, Crack Shack has Jidori fried chicken. Designed by Bluemotif Architecture (Cowboy Star, J&I), it’s an outdoor stunner, bocce ball court included.
2266 Kettner Boulevard, Little Italy