{"id":63798,"date":"2023-06-03T00:01:52","date_gmt":"2023-06-03T06:01:52","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=63798"},"modified":"2024-07-17T10:38:21","modified_gmt":"2024-07-17T16:38:21","slug":"the-crack-shack-salt-lake-city-utah","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=63798","title":{"rendered":"The Crack Shack – Salt Lake City, Utah (CLOSED)"},"content":{"rendered":"
\n
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The Crack Shack in Salt Lake City’s Burgeoning Downtown<\/figcaption><\/figure>\n

NOTE<\/strong>: In November, 2023, it was announced that all Utah Locations of The Crack Shack would be closing and transitioning to a new concep.<\/span><\/p>\n

tOnly culinary historians would call 2020 the “year of the fried chicken sandwich<\/em>.” \u00a0Most of the rest of us would call 2020 the “year of the Cabrona virus<\/em>” or the “year the world shut down<\/em>.” \u00a0During that annus horribilis<\/strong><\/a>, some 50 chains introduced either brand new premium chicken sandwiches or upgraded former versions. \u00a0The instigator of the “chicken sandwich wars” was Chick-fil-A whose slogan boasts “we didn’t invent the chicken, just the chicken sandwich<\/em>.” \u00a0In response Popeyes Louisiana Chicken debuted its own crispy fried chicken sandwich and posted a mean tweet disparaging Chick-fil-A’s claim. \u00a0<\/span><\/p>\n

So why did comfort seeking consumers flock to chicken chains in 2020? \u00a0The answer to that question is in the question itself. \u00a0During the Cabrona virus, consumers turned to comfort food to feel safe and in control<\/strong><\/a>. \u00a0Lesley Rennis of the City University of New York’s Health Education Department declared “Comfort foods not only taste good, they actually lessen the impact of stress hormones<\/em>. \u201dEating sweet and starchy food helps our bodies make serotonin which makes us feel calmer, and decrease the stress hormone cortisol. A number of studies show that people feel less depressed, anxious and irritable after consuming carbohydrate-rich foods. \u00a0<\/em>Rennis says fatty foods like bacon and cheese, actually have a numbing effect, that helps decrease the emotional response to stress.<\/span><\/p>\n

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The Dining Room<\/figcaption><\/figure>\n

The chicken sandwich wars brought chicken to the forefront during the pandemic and it wasn’t solely about sandwiches. Crispy fried chicken tenderloins or \u201cfingers\u201d also gained significantly in market share and popularity. \u00a0It didn’t take long for mom-and-pop restaurants to enter the fray and, in many cases, those independent gems prepared far superior chicken sandwiches and chicken tenders. \u00a0Alas, without the marketing capabilities of the corporate chains, their contributions to the chicken wars didn’t register. \u00a0<\/span><\/p>\n

Not to leave any potential lucrative opportunity untapped, celebrity chefs also threw their hats into the coop. \u00a0In some cases, savvy market analysts actually preceded the Cabrona virus. \u00a0Among them was Richard Blais, a finalist in the fourth season of Top Chef and winner of Top Chef All-Stars in season eight. \u00a0Blais, a graduate of the Culinary Institute of America (the real CIA) is recurring presence on several culinary competition shows. \u00a0He’s no longer involved with The Crack Shack, the chicken restaurant he co-founded, but he certainly stamped his mark and personality on the restaurant. \u00a0\u00a0<\/span><\/p>\n

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Bananas Foster Shake and Birthday Cake Shake<\/figcaption><\/figure>\n

Founded in San Diego in 2015, The Crack Shack (despite a name some may find offensive) plays thematic homage to the chicken. \u00a0An anthropomorphic chicken reminiscent of the world-famous San Diego Chicken<\/strong><\/a> watches over the restaurant much like Foghorn Leghorn <\/strong><\/a> watched over his coop. With seven locations across Southern California<\/span>, Nevada<\/span>, Colorado<\/span> and Salt Lake City<\/span>, The Crack Shack has ambitious expansion plans. \u00a0 We visited the first Salt Lake City location during Pride Day celebrations all across the city. \u00a0If you still believe Utah is a stodgy, stuffy conservative city, try visiting during Pride Day. \u00a0Hipster crowds enjoying themselves made us long for bygone days when we had similar energy.<\/span><\/p>\n

An entire wall inside the restaurant brings to mind Andy Warhol’s <\/span>chicken pop art<\/strong><\/a>. \u00a0Picnic tables and bar stools make up much of the indoor seating. \u00a0A spacious dog-friendly patio gave us unobstructed views of Hipsters heading to one of the city’s Pride celebrations. \u00a0When we arrived at about 10:30, very few people were dining at The Crack Shack, but an hour later the restaurant was bustling with diners. \u00a0Most were ordering one of the chicken sandwiches while others enjoyed fried chicken. \u00a0<\/span><\/p>\n

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Mini Biscuits with miso-maple butter<\/figcaption><\/figure>\n

So what makes Crack Shack’s chicken unique? \u00a0For one thing, it’s not the “Southern-fried” chicken most of us are accustomed to. \u00a0It’s Southern California fried chicken and it is different. \u00a0The Crack Shack proffers only “beyond free-range,” preservative-free, fresh Jidori chicken raised on small California boutique farms. \u00a0That chicken is the centerpiece of sandwiches, salad entrees and bone-in chicken dinner plates. \u00a0Condiments and sauces are made from scratch while local micro-artisan bakeries and handcrafted creameries source fresh breads and go into the making of shakes.<\/span><\/p>\n

“Always be changing<\/em>” seasonal shakes mean you won’t always find your favorites or even the de rigueur standards of chocolate, vanilla and strawberry. \u00a0On the date of our inaugural visit, the seasonal shakes were birthday cake shake<\/strong><\/em> and bananas foster shake<\/strong><\/em>. \u00a0You can probably guess correctly which shake was my Kim’s and which was mine. \u00a0Hint, the birthday cake shake was far too sweet for me. \u00a0The concept of bananas foster has always been intriguing to me. \u00a0During our eight years on the Mississippi Gulf Coast, I must have had several dozen bananas foster–not the shake, but the actual dessert. \u00a0Crack Shack’s bananas foster shake is somewhat reminiscent of the bananas foster we enjoyed so much in New Orleans. \u00a0It would have been fun to see the shake lit afire, but that wasn’t going to happen.<\/span><\/p>\n

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Half Bird<\/figcaption><\/figure>\n

Neither the bone-in chicken or chicken sandwich come with fries, onion rings or any other accompaniment you might expect. \u00a0Just as you would with Southern-fried chicken, you’ll want biscuits with your Southern California chicken. \u00a0Crack Shack offers mini biscuits<\/strong><\/em>, six per order, that you can slather with an interesting miso-maple butter. \u00a0The biscuits are light and fluffy. \u00a0They hold their integrity when you cut them in half, allowing for easily spreading the butter. \u00a0The butter is equal proportions sweet and savory with notes of maple sneaking in, not knocking the door down. \u00a0\u00a0<\/span><\/p>\n

My Kim wouldn’t eat a chicken sandwich if it was slathered in chocolate. \u00a0She might (and that’s a big might) denude everything but the chicken, but just the thought that a chicken sandwich was once placed in front of her means she probably won’t like the remaining bird. \u00a0For her, a half-bird or whole-bird is the only way to go and chicken always means bone-in–no fingers. \u00a0She enjoyed Crack Shack’s half bird<\/strong><\/em> tossed in honey butter (other choices include toro, fire and sweet heat). \u00a0Being tossed in honey butter gave the chicken a nuanced flavor, just a little sweetness. \u00a0The bird was lightly breaded with the crust absorbing the honey butter most. \u00a0We weren’t sure whether Southern California fried chicken would measure up to the Southern fried chicken we’ve long preferred, but it does and then some. \u00a0Let’s hope The Crack Shack decides someday to expand into New Mexico. \u00a0<\/span><\/p>\n

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Coop Deville<\/figcaption><\/figure>\n

There are eight sandwiches on the menu. \u00a0If you’d like fries and a drink with a sandwich it’s four dollars more. \u00a0The sandwiches have a very creative bent. \u00a0Though several of the sandwiches have fiery personalities–maybe competition for the Nashville hot chicken sandwich–I wanted to understand the flavor of Southern California chicken. \u00a0My choice was the Coop Deville<\/strong><\/em> (fried chicken breast, pickled Fresno chilies, pickles, lime mayo, napa cabbage, brioche) which had just a little bite courtesy of the Fresno chiles. \u00a0The chicken breast was largely covered over by other ingredients, most so moist that the brioche collapsed and I had to finish the sandwich like a salad. \u00a0It’s one of the messiest sandwiches I’ve ever worn…er, eaten, but I’d wade through another one without hesitation. \u00a0<\/span><\/p>\n

My dear friend and mentor Larry McGoldrick, the professor with the perspicacious palate, and I often debated using “like crack” as a descriptor for a dish we really enjoyed. \u00a0We never resolved our debate through neither of us ever described a dish as “like crack.” \u00a0So, Larry might be surprised that I would visit a restaurant called The Crack Shack. \u00a0He’s probably looking down from Heaven and smiling.<\/span><\/p>\n

The Crack Shack<\/strong>
\n912 E 900 S
\nSalt Lake City, Utah<\/strong>
\nLATEST VISIT<\/strong>: 3 June 2023
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$ – $$$
\nBEST BET<\/strong>: Coop Deville, Half Bird, Bananas Foster Shake, Birthday Cake Shake, Mini Biscuits
\nREVIEW #1333 <\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

NOTE: In November, 2023, it was announced that all Utah Locations of The Crack Shack would be closing and transitioning to a new concep. tOnly culinary historians would call 2020 the “year of the fried chicken sandwich.” \u00a0Most of the rest of us would call 2020 the “year of the Cabrona virus” or the “year the world shut down.” \u00a0During that annus horribilis, some 50 chains introduced either brand new premium chicken sandwiches or upgraded former versions. \u00a0The instigator of the “chicken sandwich wars” was Chick-fil-A whose slogan boasts “we didn’t invent the chicken, just the chicken sandwich.” \u00a0In response Popeyes Louisiana Chicken debuted its own crispy fried chicken sandwich and posted a mean tweet disparaging Chick-fil-A’s claim. \u00a0 So…<\/p>\n","protected":false},"author":1,"featured_media":63805,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[522,2583,703,262,553,1152],"tags":[3056,3055,1761,3058,3075,3053,3057,3054,3073,3074],"class_list":["post-63798","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken","category-closed-in-2023","category-dog-friendly","category-closed","category-across-america","category-utah","tag-bananas-foster-shake","tag-birthday-cake-shake","tag-comfort-food","tag-coop-deville","tag-free-range-jidori-chicken","tag-fried-chicken-sandwiches","tag-half-bird","tag-mini-biscuits","tag-richard-blais","tag-southern-california-fried-chicken"],"yoast_head":"\nThe Crack Shack - 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