The Crack Shack at Park MGM makes some bold claims, both with its irreverent name and with its messaging: “We are not your average restaurant—and this is not your average chicken.” Fans of the breaded bird, however, don’t feel that the claims are unjustifiably bold, just honest.
The restaurant’s “Southern Californian” fried chicken is made from free-range jidori chickens, which generally results in juicier meat. Get that chicken in large platters with five or 10 pieces (half or whole bird) and a choice of sauces for dipping—choose from sweet heat, spicy, toro and honey butter. You can also get those in large meals, which add in chicken nuggets and sides like mini biscuits and slaw.
Sandwiches layer a variety of chicken forms, from the BAE, with bacon avocado and egg on a brioche bun, to the Señor Croque, with fried chicken, fried egg, bacon and cheddar on brioche. But you can also get a ground chicken burger, piled high with two patties, pickles, fried onions and avocado, or a grilled chicken sandwich that sports caper mayo and Caesar dressing. And there’s a varied range of bowls if a sandwich doesn’t appeal. We think you’ll agree—bold is beautiful.
Park MGM, 702.820.5991
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