“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.