The Crack Shack Hatches in Encinitas

The popular Crack Shack restaurant opened its highly-anticipated second location this week, this time in Encinitas. The fast-casual eatery from “Top Chef All-Stars” winner Richard Blais and Juniper & Ivy owner Michael Rosen brings its playful approach to traditional chicken and eggs to San Diego’s North County, offering a menu of mouthwatering dishes in its new 6,000-square-foot space.

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Stephen Whalen Photography
The Crack Shack’s new eatery is located at 407 Encinitas Blvd. and Calle Magdalena. It seats 150 patrons and is open Sunday through Thursday, from 9 a.m. to 10 p.m. and Friday and Saturday, from 9 a.m. to 11 p.m.
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Stephen Whalen Photography
The original Crack Shack hatched onto San Diego’s dining scene in Little Italy, adjacent to Juniper & Ivy and instantly became a cult favorite among local foodies. The Encinitas location occupies a site that once housed a Bob’s Big Boy in the mid-1970s.
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The Crack Shack/Instagram
The Crack Shack is known for its delicious egg dishes, like these candied bacon and French toast crumble beauties.
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Stephen Whalen Photography
A look inside The Crack Shack Encinitas.
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Jim Sullivan
Just as in Little Italy, The Crack Shack Encinitas all-day menu includes fried or grilled chicken and egg-centric dishes served alongside the eatery’s famous six signature sauces, plus fresh English muffins made daily. For sweet treats, the eatery also serves soft-serve and a rotating menu of housemade cookies. Sign us up.
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The Crack Shack/Instagram
The Crack Shack is also known for its Croque, which includes crispy chicken, bacon, cheese, a fried egg, Miso-Maple butter on a brioche bun.
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Stephen Whalen Photography
Another look inside the eatery's second location, this time in Encinitas.
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Jim Sullivan
On the menu, patrons will find salads, too, including the “Downward Dog,” which features quinoa, hummus, hazelnuts, seasonal veggies and lemon yogurt vinaigrette. You can add a fried egg to it too, if you’d like.
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Jim Sullivan
The all-day menu features sandwiches, salads, chicken, eggs, and sweet treats.
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Jim Sullivan
Which came first, the chicken or the egg. We don't care, actually. Both look delicious!
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Stephen Whalen Photography
The 6,000-square-foot restaurant seats 150 patrons.
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Stephen Whalen Photography
The wraparound bar seats 18.
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