Around the East Bay, you’ll in finding numerous examples of Southern or sizzling fried rooster sandwiches.
However there are few at the east aspect of the Caldecott Tunnel which are that specialize in Asian flavors. In Moraga, chef Louis Kao is glazing his crispy rooster sammies in caramel fish sauce or garlic soy and topping them with such things as pickled daikon. Kao opened Lou’s Hen Store on the finish of April within his former fusion ramen eating place, Noodle Principle, at 376 Park St. Opening hours are for lunch and dinner Tuesdays via Fridays, with weekend hours coming quickly.
Kao says a surprising staffing scarcity used to be the impetus for final Noodle Principle, which he opened in Moraga in 2018. (The unique Noodle Principle in Oakland’s Rockridge district remains to be open for dinner). The body of workers used to be right down to himself and one different chef, and he says there used to be no approach they may organize Noodle Principle’s lengthy record of from-scratch curries and broths on their very own.
“We needed one thing that used to be singular and garnishable,” he says. “And we noticed one thing that used to be wanted locally.”
The whole lot at the new menu remains to be constructed from scratch. You’ll in finding 4 forms of fried rooster — the aforementioned caramel fish sauce along with garlic soy, Jap-style karaage and buttermilk herb — to be had as a sandwich ($13), atop jalapeno cabbage slaw ($13) or on a plate ($15) with Jap rice and Hawaiian-style macaroni salad. Kao all the time makes use of Mary’s natural rooster and Semifreddi’s bread.
Additionally search for facets, like honey jalapeño toddlers with miso dashi ranch, plus native craft beers and sake. And keep tuned: Subsequent month, Kao’s brother, Richard, will take over operations of Lou’s Hen Store. He plans so as to add menu pieces and enlarge to weekend hours, whilst Louis Kao specializes in his Rockridge eating place and a soon-to-open cafe in Alameda.
Main points: https://www.instagram.com/louschickenshop