The Crack Shack and Pepper Lunch put a fresh spin on casual dining in the OC
Quick, quality cuisine. Inventive dishes and experiential dining in an informal, welcoming setting. What’s not to love? Two of my recent favorite finds are a pair of diverse – but equally delicious – fast casual restaurants: The Crack Shack and Pepper Lunch.
The Crack Shack stands at the forefront of the chicken craze with the culmination of a meticulously prepared menu, thoughtfully sourced from local boutique farms and bakeries, pristine local ingredients, laid-back vibe and “unexpected level of hospitality that brings a certain je ne sais ‘squawk’ for sumptuous delight.”
Housed in a cool 17th Street locale in Costa Mesa, The Crack Shack’s bright, open space is outfitted with casual banquette seating and communal tables. A vibrant open area visible from every table overlooks a cornhole game which on the evening I visited kept a group of youngsters entertained while their parents noshed on dishes that start with locally raised, free-living chickens without antibiotics.
A full bar adds to the lively ambiance, as does the quirky messaging on the walls and humorous chicken imagery throughout. The menu boasts a variety of yummy sandwiches, salads, bowls and sweets, but I came for the signature Jidori fried chicken and it didn’t disappoint. Made with an exclusive quinoa flour blend and paired with your choice of dipping sauces (honey butter, sweet heat, traditional barbecue, etc.), my half bird was tender, juicy and delicious – accompanied by classic slaw (I ordered sans the pickled fresno chilis) and hand-cut fries tossed in schmaltz and crack spice.
Located in the Irvine Spectrum, Pepper Lunch DIY “sizzle it your way” Japanese experiential fast casual concept started nearly 30 years ago in Tokyo and has grown over the years to over 530 eateries in 17 countries. Not surprising given the breadth of its bold, flavorful offerings (over 40 distinct dishes) which arrive as your choice of uncooked ingredients atop a tailor made 570-degree iron plate that serves as your personal skillet transforming “mundane meals into unforgettable feasts.”
On a recent visit my teens delighted in taking the lead in creating their own dishes. My son “ooohed and aahhed” with every bite of his signature “beef pepper rice” (tender beef, fragrant rice, flavorful pepper paste and cracked pepper) while my daughter stopped short of licking the plate of shrimp pasta. My husband went with the angus ribeye steak which he prepared exactly to his liking while I opted for the super delish salmon and shrimp pepper rice mixed with egg, corn, garlic butter, white rice and seasonings.
