Across the East Bay, you’ll come across a great number of examples of Southern or hot fried rooster sandwiches.
But there are handful of on the east aspect of the Caldecott Tunnel that are concentrating on Asian flavors. In Moraga, chef Louis Kao is glazing his crispy rooster sammies in caramel fish sauce or garlic soy and topping them with factors like pickled daikon. Kao opened Lou’s Rooster Shop at the stop of April within his former fusion ramen restaurant, Noodle Principle, at 376 Park St. Opening several hours are for lunch and evening meal Tuesdays by Fridays, with weekend hours coming before long.
Kao states a sudden staffing scarcity was the impetus for closing Noodle Theory, which he opened in Moraga in 2018. (The initial Noodle Principle in Oakland’s Rockridge district is continue to open up for meal). The team was down to himself and 1 other chef, and he claims there was no way they could take care of Noodle Theory’s lengthy checklist of from-scratch curries and broths on their possess.
“We required something that was singular and garnishable,” he suggests. “And we saw one thing that was needed in the local community.”
Every little thing on the new menu is still built from scratch. You will uncover four kinds of fried rooster — the aforementioned caramel fish sauce in addition to garlic soy, Japanese-style karaage and buttermilk herb — obtainable 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 generally uses Mary’s organic and natural chicken and Semifreddi’s bread.
Also seem for sides, like honey jalapeño tots with miso dashi ranch, as well as community craft beers and sake. And keep tuned: Future month, Kao’s brother, Richard, will acquire in excess of operations of Lou’s Hen Store. He designs to increase menu objects and increase to weekend hours, whilst Louis Kao focuses on his Rockridge restaurant and a shortly-to-open cafe in Alameda.