A new restaurant, Cracked, specializing in egg sandwiches, opened its doors on Thayer Street on Monday morning after months of preparation. The eatery features a vibrant color scheme and lively music, creating an inviting atmosphere for its first customers.
Cracked’s menu offers about a dozen items, including unique egg sandwiches topped with ribeye steak, chicken cutlets, and corned beef hash. Restaurant Manager Howard Gantz expressed that the goal is to provide a “unique and different experience” for diners.
One of Gantz’s top recommendations is the Henhouse Delight, an egg sandwich filled with fresh arugula, avocado, and parmesan, priced at $9 before tax. This sandwich quickly became the best-seller on opening day.
“Everybody loves eggs,” Gantz said when discussing the restaurant’s egg-centric theme. He described eggs as “an unsung hero” and emphasized the desire to create something distinctive in an area known for diverse dining options. Gantz noted that Thayer Street was an attractive location because they believed they were offering something unique compared to other eateries.
As preparations continued, Gantz mentioned that many people were eager to know when the restaurant would open. “While we were cleaning and getting ready, people were popping their heads in,” he told The Herald.
Gantz described Cracked as “a loftier experience to fast food,” aiming to elevate traditional comfort food with high-quality ingredients and house-made sauces. Sauce options include truffle aioli, cilantro lime sauce, and a special rooster sauce featuring saffron.
To support local businesses, Cracked sources its bread, produce, and other ingredients from Rhode Island suppliers. “It’s nice to create that local flair,” Gantz remarked.
Patrons praised the restaurant’s service and atmosphere. Turner Lie-Nielsen ’28 enjoyed the Chicken Head sandwich and commented on the “incredible” service and creative theme. Katherine Kim ’28 appreciated the affordable prices and welcoming staff while enjoying the Hay Stack sandwich, which includes egg, hash browns, and cheese.
Gantz reflected on the lead-up to opening day as “nerve-wracking,” but felt it was worth it to personalize the space. He expressed satisfaction seeing a busy kitchen during peak hours: “It was a really good feeling.”
Looking ahead, Gantz hopes to expand Cracked to more locations once they refine their service, food quality, and overall atmosphere.
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