The Crack Shack on Encinitas Boulevard brings a chef-driven fried chicken concept to Encinitas, sourcing non-GMO, free-range Jidori chicken from a dedicated Southern California poultry farm. The full cocktail bar pours craft drinks alongside a six-sauce tap system dispensing proprietary condiments, a draught-sauce format not replicated at The Regal Seagull or other bar programs along the 101. Originally launched in 2015 as a passion project behind San Diego's Juniper & Ivy fine-dining restaurant, the concept opened this Encinitas Boulevard location in February 2017 on the former site of a Coco's restaurant. Weekend brunch service adds fried-chicken-and-egg plates to the regular sandwich and bone-in menu, expanding a morning lineup that runs parallel to the pancake-focused format at Breakfast Republic nearby. The signature Coop Deville sandwich stacks a buttermilk-brined, double-fried Jidori thigh with pickled Fresno chili slaw and herb aioli on a brioche bun.