Chef’s Roy Choi, of Kogi Food Truck Fame, and Daniel Patterson (Coi), have joined forces to build Loco’l, a fast food restaurant that serves wholesome food using natural ingredients.
The concept was first announced at last summer’s MAD Food Symposium and the duo has since been planning on opening up locations in San Francisco, Los Angeles, and Detroit.
In January Choi and Patterson launched their Indiegogo Campaign, which is backed by Salt Partners Group Founder and CAAM board member Hanson Li. The campaigned funds will go towards the opening of their first brick and mortar shop in San Francisco’s Tenderloin District, this Spring.
In an interview with Eater Magazine, Choi states that he wants the menu to be cross-cultural, and is “exploring things like falafel, schwarma, noodle bowls, and rice bowls.” But the real star, according to Choi, is the “the cornerstone of the American fast food chain,” the burger. The Loco’l burger will use bread from famed Mission Bakery, Tartine and meat that is cut with tofu and grain, “to make it more affordable.”
“We’re taking each element and breaking it apart and asking ourselves, How can we find the price point, but challenge the status quo?” says Choi.
Campaign perks include tickets to the restaurant’s launch, private cooking classes with the chefs, one on one guided tours of LA’s food truck scene with Choi, and, the highest level perk, a private party held at Loco’l before it opens to the public.
More on the Loco’l Concept here: