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Throughout the East Bay, you’ll locate innumerable examples of Southern or sizzling fried rooster sandwiches.
But there are couple of on the east facet of the Caldecott Tunnel that are concentrating on Asian flavors. In Moraga, chef Louis Kao is glazing his crispy chicken sammies in caramel fish sauce or garlic soy and topping them with issues like pickled daikon. Kao opened Lou’s Chicken Store at the conclude of April inside his former fusion ramen cafe, Noodle Idea, at 376 Park St. Opening hrs are for lunch and dinner Tuesdays through Fridays, with weekend hrs coming soon.
Kao states a sudden staffing lack was the impetus for closing Noodle Concept, which he opened in Moraga in 2018. (The authentic Noodle Concept in Oakland’s Rockridge district is even now open up for evening meal). The personnel was down to himself and one other chef, and he suggests there was no way they could handle Noodle Theory’s extensive listing of from-scratch curries and broths on their personal.
“We wished something that was singular and garnishable,” he claims. “And we saw anything that was wanted in the group.”
Anything on the new menu is even now built from scratch. You’ll locate 4 types of fried chicken — the aforementioned caramel fish sauce in addition to garlic soy, Japanese-type karaage and buttermilk herb — accessible as a sandwich ($13), atop jalapeno cabbage slaw ($13) or on a plate ($15) with Japanese rice and Hawaiian-design and style macaroni salad. Kao often employs Mary’s organic and natural rooster and Semifreddi’s bread.
Also glimpse for sides, like honey jalapeño tots with miso dashi ranch, plus regional craft beers and sake. And keep tuned: Up coming thirty day period, Kao’s brother, Richard, will take more than operations of Lou’s Rooster Store. He strategies to add menu merchandise and develop to weekend several hours, whilst Louis Kao focuses on his Rockridge restaurant and a quickly-to-open up cafe in Alameda.
Aspects: https://www.instagram.com/louschickenshop
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