Throughout the East Bay, you are going to uncover innumerable illustrations of Southern or sizzling fried rooster sandwiches.
But few are concentrating on Asian flavors. In Moraga, Chef Louis Kao is glazing his crispy hen sammies in caramel fish sauce or garlic soy and topping them with factors like pickled daikon. Kao opened Lou’s Rooster Store at the conclusion of April inside of his previous fusion ramen cafe, Noodle Concept, at 376 Park St. Opening hours are for lunch and meal Tuesdays via Fridays, with weekend hrs coming before long.
Kao states a sudden staffing shortage was the impetus for closing Noodle Theory, which he opened in Moraga in 2018. (The initial Noodle Theory in Oakland’s Rockridge district is even now open up for evening meal). He was down to himself and a person other chef, and says there was no way they could take care of Noodle Theory’s extensive checklist of from-scratch curries and broths on their have.
“We needed a thing that was singular and garnishable,” he states. “And we observed anything that was needed in the community.”
Every little thing on the new menu is continue to built from scratch. You are going to come across four types of fried rooster — the aforementioned caramel fish sauce in addition to garlic soy, Japanese-type karaage and buttermilk herb — available as a sandwich ($13), atop jalapeno cabbage slaw ($13) or on a plate ($15) with Japanese rice and Hawaiian-fashion macaroni salad. Kao constantly utilizes Mary’s organic and natural chicken and Semifreddi’s bread.
Also search for sides, like honey jalapeño tater tots with miso dashi ranch, as well as local craft beers and sake. And, stay tuned: Subsequent month, Kao’s brother, Richard, will just take in excess of functions of Lou’s Hen Shop. He designs to add menu objects and broaden to weekend hours though Louis Kao focuses on his Rockridge cafe and a before long-to-open cafe in Alameda.