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Outside at the Crack Shack

This outdoor-only joint hits on trends from selfie spots to bocce ball to fancy fried chicken.

“Many of the best fried chicken places lack any ambiance,” says restaurateur Mike Rosen. So he created Crack Shack, a gritty-meets-playful hotspot in San Diego that literally started as a shack. Paired with a chef-driven menu by Richard Blais and Jon Sloan, the all-outdoor restaurant boasts eight kinds of seating—including a communal table and Adirondack chairs—and a bocce court. Diners have been lining up since its November launch. While the focus is on perfecting this spot, Rosen is open to other locales. 

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