Across the East Bay, you will come across a great number of examples of Southern or incredibly hot fried rooster sandwiches.
But there are handful of on the east facet of the Caldecott Tunnel that are focusing 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 items like pickled daikon. Kao opened Lou’s Rooster Shop at the stop of April inside of his former fusion ramen restaurant, Noodle Principle, at 376 Park St. Opening several hours are for lunch and supper Tuesdays through Fridays, with weekend hours coming quickly.
Kao claims a sudden staffing lack was the impetus for closing Noodle Idea, which he opened in Moraga in 2018. (The first Noodle Concept in Oakland’s Rockridge district is still open up for meal). The staff members was down to himself and a person other chef, and he suggests there was no way they could deal with Noodle Theory’s extended checklist of from-scratch curries and broths on their individual.
“We desired a little something that was singular and garnishable,” he suggests. “And we observed anything that was required in the group.”
Every thing on the new menu is nevertheless created from scratch. You’ll locate 4 kinds of fried rooster — the aforementioned caramel fish sauce in addition to garlic soy, Japanese-model karaage and buttermilk herb — obtainable as a sandwich ($13), atop jalapeno cabbage slaw ($13) or on a plate ($15) with Japanese rice and Hawaiian-fashion macaroni salad. Kao normally uses Mary’s natural chicken and Semifreddi’s bread.
Also look for sides, like honey jalapeño tots with miso dashi ranch, additionally community craft beers and sake. And stay tuned: Following month, Kao’s brother, Richard, will get around operations of Lou’s Rooster Shop. He options to increase menu goods and expand to weekend several hours, even though Louis Kao focuses on his Rockridge restaurant and a shortly-to-open up cafe in Alameda.
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