Crack Shack Opens Fourth Utah Location in St. George

On May 10, The Crack Shack announced its fourth location in Utah: 1216 S. Bluff Street, St. George. The restaurant is set to open its doors next week on May 24. Similar to its other locations in Utah (Salt Lake City, Lehi, and Riverton), this new location will feature its signature look with its iconic chicken artwork, pet-friendly patio, and turf-covered area for lawn games.

The Crack Shack's signature fresh, preservative-free, “beyond-free-range” Jidori chicken

The Crack Shack originally started as a passion project to bring local ingredients to a more accessible/casual setting and has since become a nationally recognized brand, earning the title of one of the best fried chicken restaurants in the US.

In addition to its famous bone-in chicken, The Crack Shack offers chicken sandwiches such as the Coop Deville and Firebird, chicken tenders, fresh bowls, and a Lil' Cluckers menu for kids. The Crack Shack also offers its signature sauce bar, which features its homemade condiments such as ranch, fry sauce, pineapple mustard, and Sweet Baby G's BBQ.

When asked about the new location in St. George, Director of Operations Dan Peña stated: “We think this is the perfect home for the next Crack Shack... It bridges the gap between our Salt Lake City and Vegas stores, allowing us to share our passion for high quality food and community support with St. George locals. We’re excited to foster new partnerships with neighboring businesses and organizations, and welcome new faces into The Crack Shack family!”

The St. George location will host a Grand Opening event with a local band, raffle prizes, and more. The portion of sales generated from the event will be donated to Neighborhood Connection, a non-profit organization focused on putting an end to local childhood hunger.


Originally based in Southern California, The Crack Shack is a premium fast-casual chicken concept founded by the opening team behind Michelin Bib Gourmand-awarded Juniper & Ivy –Director of Culinary Jon Sloan and Director of Operations Dan Peña. Sourcing both produce and proteins from boutique local farms, the menu features fresh, preservative-free, “beyond-free-range” Jidori chicken, pasture-raised, farm-fresh eggs, and scratch-made condiments while strategic partnerships with micro-artisan bakeries and handcrafted creameries help support their fresh breads and shakes. Currently with eight locations across Southern California, Nevada, Texas, and Utah, The Crack Shack will continue its expansion through the coming years with support from Utah-based Savory Fund. For more information, visit

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