The Crack Shack, the fast-casual chicken restaurant from chef Richard Blais, makes its debut in Las Vegas on Aug. 11. The sixth location for the restaurant and first outside California lands at the front of the Park MGM, next to Eataly.
The menu, of course, focuses on fried chicken, with stars of the roster including juicy five-and-10-pieces of Jidori fried chicken served with homemade dipping sauces from a serve-yourself sauce bar. Diners can pump their own ranch, sriracha, Thousand Island, barbecue, Baja hot sauce, sweet heat, and The Crack Shack’s own version of ketchup, Crack-Sup.
Deviled eggs with a French toast crumble and candied bacon, french fries with schmaltz, fried chicken oysters, and Mexican poutine featuring schmaltz fries, pollo asado, and house-made jalapeno cheese all arrive in Las Vegas.
The sandwich menu features the Coop Deville made with fried chicken, pickled Fresno chilies, lime mayo, and Napa cabbage on a brioche bun; the Double Clucker featuring two ground chicken patties, cheddar, bacon, smashed avocado, pickle, fried onions, and burger sauce on a potato roll; and the Firebird, a spicy fried chicken thigh with cool ranch, crispy onions, and pickles on a potato roll.
Even breakfast sandwiches arrive, with the Las Vegas-only hangover sandwich made with a fried egg, choice of honey butter dipped fried breast or thigh and red eye coffee aioli served on a giant biscuit, and the Señor Croque made with crispy chicken, bacon, fried egg, cheddar, and miso-maple butter on a brioche bun.
A full bar brings cocktails, frozen rosé, Champagne, and bottled, draft, and canned beer, all available to go. Cocktails include options such as the Scramble, a blackberry mule made with vodka, crème de mure, lemon, and ginger, and the Hot Mess, a take on a smoky margarita made with mezcal, Ancho Reyes, honey, lime, and grapefruit.
The Crack Shack will be open Sunday through Thursday from 9 a.m. to midnight and Friday and Saturday from 9 a.m. to 1 a.m.
Blais is probably best known as the winner of Bravo’s Top Chef All-Stars. He graduated from the Culinary Institute of America, and trained at The French Laundry, Daniel, Chez Panisse, and el Bulli. He’s appeared on Top Chef, Top Chef All-Stars, Iron Chef America, and Chopped All-Stars as a competitor, and has a recurring role as a judge on Top Chef and Master Chef.