The Crack Shack Brings Its Fried Chicken to the Strip

Former Top Chef winner Richard Blais and founder Michael Rosen brought fried chicken to the Strip over the weekend. The Crack Shack officially opened in a rustic chic space at the front of the Park MGM, next to Eataly with a menu driven by fast-casual chicken fried on the fly.

The centerpiece of the menu? Jidori chicken served in five- or 10-piece meals. Diners can pick from serve yourself dipping sauces including ranch made in house, sriracha, Thousand Island, barbecue, Baja hot sauce, Sweet Heat, and The Crack Shack’s own version of ketchup, Crack-Sup.

The French fries with schmaltz, fried chicken oysters, deviled eggs with a French toast crumble and candied bacon, and the Mexican poutine with schmaltz fries, pollo asado, and housemade jalapeño cheese wiz can be ordered on the side.

A roster of sandwiches 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 signature Firebird, a spicy fried chicken thigh with cool ranch, crispy onions, and pickles on a potato roll.

The Las Vegas hangover breakfast sandwich comes 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 features crispy chicken, bacon, fried egg, cheddar, and miso-maple butter on a brioche bun. Coffee beverages as well as breakfast sandwiches appear on the menu all day.

Salads also make an appearance, with the anti-salad power bowl made with smoked chicken, a soft boiled egg, heritage grains, salsa, avocado, and arugula; the Downward Dog with seasonally rotating grilled vegetables, quinoa, housemade hummus, and lemon yogurt vinaigrette; and the Border Slaw with papaya, mango, jicama, coconut, chili, and pineapple with spicy salt on top.

The Crack Shack, Park MGM, 3770 Las Vegas Blvd. S., 702-820-5991. Open Sunday through Thursday from 9 a.m. to midnight, and Friday and Saturday from 9 a.m. to 1 a.m.

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