The Crack Shack, a gourmet fried-chicken eatery known for one-of-a-kind menu items, decadent sandwiches and a fun vibe is officially opening its doors at Park MGM in Las Vegas on August 11. Created by founder Michael Rosen and Top Chef winner Richard Blais, The Crack Shack serves up a chef-driven menu with a focus on the duo’s shared passion for all things chicken and eggs.
“Las Vegas is at the epicenter of culinary greatness and we are thrilled that The Crack Shack is now a part of it. It has been a dream to open a restaurant here for many years - our main goal is to create a vibrant environment in which the city can enjoy our delicious food,” says Chef Blais.
Focused on obtaining the highest standard of quality available, The Crack Shack offers an accessible menu of locally raised, antibiotic-free Jidori chicken, including eggs from small free-range farms, as well as produce from local boutique farms.
Fried chicken is the star of the show at the all-day eatery, featuring juicy, uber-crispy Jidori fried chicken, served in five- or ten-piece quantities, and with a choice of signature dipping sauces including housemade ranch, sriracha, 1000 island, barbeque, Baja hot sauce, Sweet Heat and The Crack Shack’s own version of ketchup, Crack-Sup.
To accompany the famed fried chicken, it’s always recommended to order the French fries with schmaltz, and signature fried chicken oysters, the most tender part of the chicken. Other cluck includes the Deviled Eggs with a French toast crumble and candied bacon, and the beloved Mexican Poutine that includes schmaltz fries, pollo asado and housemade jalapeno cheese wiz.
The Crack Shack also offers an extensive selection of freshly made sandwiches including the signature Coop Deville made with fried chicken, pickled fresno chilies, lime mayo and napa cabbage on a brioche bun; the Double Clucker featuring two ground chicken patties, cheddar, bacon, smashed avocado, pickle, fried onions and burger sauce on a potato roll; and the signature Firebird, which is almost as hot as Las Vegas itself with a spicy fried chicken thigh, cool ranch, crispy onions and pickles on a potato roll.
Those looking for both chicken and egg options should look no further than the exclusive Las Vegas Hangover breakfast sandwich made with a fried egg, choice of honey butter dipped fried breast or thigh, and red eye coffee aioli served atop a giant freshly baked biscuit; and the Senor Croque made with crispy chicken, bacon, fried egg, cheddar and miso-maple butter on a brioche bun. The Crack Shack also offers a robust coffee program featuring a selection of café quality coffee beverages, available all day.
Those looking for lighter fare can choose from several fresh salads and bowls like the Anti-Salad Power Bowl made with smoked chicken, soft boiled egg, heritage grains, chato’s salsa, avocado and arugula; the Downward Dog with seasonally rotating grilled vegetables, quinoa, housemade hummus and lemon yogurt vinaigrette; and the Border Slaw with papaya, mango, jicama, coconut, chili and pineapple with spicy salt on top.
In true Las Vegas fashion, The Crack Shack offers a full bar with a selection of craft cocktails, frozen rosé, Champagne and an expansive bottled, draft and tall beer can program, all available to-go for Las Vegas Strip visitors on the move. Cocktails include options such as the Scramble, a blackberry mule made with vodka, crème de mure, lemon and ginger, and the Hot Mess, a take on a smoky margarita made with mezcal, Ancho Reyes, honey, lime and grapefruit.
As the sixth location and first outside of California for the growing brand, The Crack Shack remains rustic farmhouse chic – this time with a Las Vegas touch. Designed by PGAL Interiors, the interior finishes include barn wood, exterior fencing and corrugated metal, plus booths made using reclaimed redwood from a storage silo that previously housed cherries. Unique, whimsical, cluck-centric art gives a cheeky nod to the neighborhood, and of course The Crack Shack’s signature larger-than-life rooster statue, wearing a proper Vegas Golden Knights jersey, welcomes patrons to “the coop” at the venue’s Strip entrance. Murals created by Matt Forderer showcase chickens romancing around the Las Vegas neon graveyard, chickens playing poker and Las Vegas chicken show girls.
Located at Park MGM adjacent to Eataly on the Las Vegas Strip, the 6,400 square-foot space features a fun and welcoming ambiance where guests can gather with friends and family to enjoy delicious food, drinks and a relaxing, yet upbeat atmosphere. Roll-up storefront doors open to the bustling sidewalk, creating an indoor-outdoor feel, and optimal people-watching for guests.
“Park MGM was the natural next step for us as a brand. Between our witty menu items and names, and our love for creating fun experiences for guests that really adapt to each community we are in, we feel right at home as a brand in Las Vegas. We couldn’t be more excited to be a part of the dining scene here,” says CEO and founder Mike Rosen.
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