that were the rage last year. Angelo’s resume includes work with Thomas Keller at Ad Hoc in Napa Valley, Nightbird restaurant in Los Angeles, L’Oca d’Oro in Austin, and the award-winning Tartine in Los Angeles. Lucianna’s restaurant work includes Tiny’s Milk & Cookies, and Tartine and Lodge Bread Company in Los Angeles.
The menu begins with morning pastries and coffee from Amaya Coffee. The pastry menu includes butter croissant, ham and cheese croissant, cinnamon rolls, date and sesame morning bun, pine nut coffee cake, strawberry kolache, and sausage and cheese kolache. Breakfast options, served from 7 a.m.
All day dining options include a griddled vegetarian sandwich; ham and fried potato strings sandwich; braised greens with chickpea puree and dill rice; preserved lemon chicken with vadouvan spice rice and carrot salad; beet and strawberry salad; green salad with roasted shallot vinaigrette; chicken liver with milk bread toast; carbonara style arancini; and fried chicken. The beverage list includes beer and wine.
“The great part of cooking professionally is the creative aspect –– to make something that’s delicious, and to work with local producers as well as nationwide artisans,” Angelo said. “It gives us such pure joy to provide hospitality to people –– and really, just means a lot to us to give people a good time. That is what we want Cafe Louie to be.”
“It’s kind of like we’re pinching ourselves the whole day, to make sure this is really happening––and it is,” Lucianna said. “Because of the pandemic, we’ve been waiting and talking and planning for over a year. We are just so happy to be here.”
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