Across the East Bay, you are going to discover a great number of illustrations of Southern or warm fried rooster sandwiches.
But there are couple on the east facet of the Caldecott Tunnel that are focusing 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 things like pickled daikon. Kao opened Lou’s Hen Store at the stop of April inside of his former fusion ramen restaurant, Noodle Principle, at 376 Park St. Opening hours are for lunch and dinner Tuesdays by way of Fridays, with weekend hrs coming shortly.
Kao suggests a sudden staffing lack was the impetus for closing Noodle Theory, which he opened in Moraga in 2018. (The authentic Noodle Theory in Oakland’s Rockridge district is still open for supper). The staff was down to himself and one other chef, and he suggests there was no way they could take care of Noodle Theory’s lengthy record of from-scratch curries and broths on their have.
“We required something that was singular and garnishable,” he suggests. “And we observed one thing that was necessary in the local community.”
Every thing on the new menu is however manufactured from scratch. You are going to discover 4 types of fried chicken — 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-design macaroni salad. Kao often employs Mary’s natural hen and Semifreddi’s bread.
Also search for sides, like honey jalapeño tots with miso dashi ranch, in addition area craft beers and sake. And stay tuned: Future thirty day period, Kao’s brother, Richard, will acquire in excess of functions of Lou’s Hen Store. He strategies to add menu items and expand to weekend hrs, whilst Louis Kao focuses on his Rockridge restaurant and a quickly-to-open up cafe in Alameda.