The Crack Shack | 1,776 followers on LinkedIn. Spreading SoCal famous fried chicken, one coop at a time. There are no shortcuts when you give a cluck. | The Crack Shack originally started as a passion project to transform the pristine, local ingredients from the founding team’s fine dining restaurant, Juniper and Ivy, into a more accessible, casual setting. What started as a humble, open-air chicken spot in San Diego’s Little Italy in 2015 –- before the fried chicken sandwich craze began -- has now transformed itself into a fine casual eatery with cult following, earning the title of one of the best fried chicken restaurants in the US (Thrillist), a National Restaurant Association “Hot Concept” and recognition as a Michelin Plate honoree. Culinary Director Jon Sloan is behind the SoCal-inspired fried chicken that combines non-GMO, "beyond free range" birds fresh from Jidori Farms and a proprietary "Crack Spice" blend from Le Sanctuaire.