The next dining project from the restaurant team of “Top Chef” Richard Blais and owner Mike Rosen will be a bit lower in the pecking order than their debut project, the 1-year-old fine-dining hotspot Juniper & Ivy.
The Crack Shack, an outdoor cafe serving gourmet chicken and egg dishes, will open in early fall at a former construction shed that has sat empty for 20 years on the same block as their top-rated Juniper & Ivy.
The shed will serve as the kitchen for a 3,000-square-foot outdoor dining area. The menu will serve free-range chicken and non-GMO eggs from local boutique farms, as well as organic produce and custom-baked breads.
The restaurant’s menu will be developed by chefs Blais and Jon Sloan, and the restaurant’s executive chef is Bradley Austin. Dan Pena will serve as the Crack Shack general manager.
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