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.

12 photos
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.
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.
The Crack Shack/Instagram
The Crack Shack is known for its delicious egg dishes, like these candied bacon and French toast crumble beauties.
Stephen Whalen Photography
A look inside The Crack Shack Encinitas.
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.
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.
Stephen Whalen Photography
Another look inside the eatery's second location, this time in Encinitas.
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.
Jim Sullivan
The all-day menu features sandwiches, salads, chicken, eggs, and sweet treats.
Jim Sullivan
Which came first, the chicken or the egg. We don't care, actually. Both look delicious!
Stephen Whalen Photography
The 6,000-square-foot restaurant seats 150 patrons.
Stephen Whalen Photography
The wraparound bar seats 18.
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