Outside at the Crack Shack

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“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. 

Outer workings

Soft surfaces and angling the structure help balance and buffer noise. To meet health-department rules, designer Matthew Ellis hung garage doors that, at night, enclose the bar where furniture is stored. The doors, as well as a trellis, offer a sense of scale and shade from the sun.

Curb appeal

A 75-year-old metal shed houses the kitchen and walk-up window. Many guests stop for takeout on the way to or from the office, says Rosen. So, he got the city to designate four 15-minute parking spots; the valet next door also lets guests park free for 15 minutes. 

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