Sides

Chips

Salad

Potato Sides

Cheeseburgers

All Burgers Are Cooked At Louis ' Welcome Medium Rare. All Our Food Is to Louis ' Lunch If You Would Like To Cooked Well Done Please Tell Yours Us Prior To Cooking... Longer, We Ask That You Please Be Patient...

Hamburgers

Made from lentils, mushrooms, and oats, layered with vegan cheese, arugula, avocado, and sweet chili mustard on a pretzel bun.

Vegan Cheeseburger

Featuring double-smashed beef patties, house-cured pork belly, provolone, and a swipe of housemade jaew bong mayo.

Lao-style burger

Made with two six-ounce patties of 100% American Wagyu, American cheese, secret sauce, onions, pickles, and tamed jalapeños.

Wagyu cheeseburger

A molten cheese–filled burger with fresh beef, sealed around a slice of American cheese, with grilled onions and pickles on a toasted bun.

Jucy Lucy

Stacked with Mama Madrid’s homemade refried beans, diced onions, crumbled tortilla chips, and a thick spread of melted cheddar.

Tostada Burger

Chopped bacon pressed into a patty, grilled crisp and stacked on a beef patty cloaked in melted American cheese.

Bacon Cheeseburger

Topped with American cheese, mustard, onions, and pickles; deep-fried in strained and seasoned beef tallow.

Dyer’s Cheeseburger

Built with an 8-ounce blend of Bear Creek beef and hickory-smoked bacon, grilled over open embers and served on a benne-seed buttermilk brioche bun.

Hickory-Smoked Burger

Arrives as a double by default, built with thin, crisp-edged patties, American cheese, house dijonnaise, and thick-cut pickles on a soft, toasted bun.

Single Cheeseburger

Pepsi

burger

sodas

homemade pie slices

a ground beef patty made from leftover meat between two slices of toasted bread

hamburger sandwich

Foxon Park Soda

Snapple

Pepsi/Diet Pepsi

Homemade Pie

In a large bowl, add the fresh mixed greens. Make sure to wash them thoroughly under cold water and dry them using a salad spinner or paper towels.

Prepare the Greens

Halve the cherry tomatoes and add them to the bowl with greens. Peel the cucumber, slice it into rounds, and add it to the salad. Thinly slice the red onion and add it to the mix.

Chop the Vegetables

Crumble the feta cheese over the top of the salad mixture.

Add Feta Cheese

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until well combined.

Prepare the Dressing

Pour the dressing over the salad and gently toss until all ingredients are well coated with the dressing.

Combine Salad and Dressing

Serve immediately as a refreshing side dish to your main course.

Serve

Fresh Mixed Greens

Cherry Tomatoes

Cucumber

Red Onion

Feta Cheese

Olive Oil

Balsamic Vinegar

Salt

Black Pepper

Wash and peel the potatoes. Slice them thinly using a mandolin or a sharp knife, aiming for uniform thickness to ensure even cooking.

Prepare the Potatoes

Place the sliced potatoes in a large bowl of cold water. Let them soak for at least 30 minutes to remove excess starch, which helps in achieving crispiness.

Soak the Potato Slices

After soaking, drain the potatoes and pat them dry using paper towels or a clean kitchen towel. Ensure they are as dry as possible to avoid splattering when frying.

Dry the Potato Slices

In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a slice of potato in; if it sizzles, it’s ready.

Heat the Oil

Carefully add a handful of potato slices to the hot oil, avoiding overcrowding. Fry for about 3-4 minutes or until golden brown and crispy. Stir occasionally to ensure even frying.

Fry the Potato Slices

Use a slotted spoon to remove the chips from the oil and transfer them to a plate lined with paper towels to drain excess oil.

Drain the Chips

While the chips are still warm, sprinkle them with salt, paprika, garlic powder, and pepper to taste. Toss gently to ensure even coating.

Season the Chips

Allow the chips to cool slightly before serving. Enjoy them on their own or with your favorite dip!

Potatoes

Vegetable oil

Paprika

Garlic powder

Pepper

Remove the outer leaves of the Romaine lettuce, wash it thoroughly under cold water, and chop it into bite-sized pieces.

Prepare the Lettuce

Rinse the cherry tomatoes under cold water, then slice them in half.

Prepare the Tomatoes

Peel the cucumber if desired, then cut it into thin slices or half-moons.

Prepare the Cucumber

Peel the red onion and slice it thinly. You can soak the slices in cold water for a few minutes to reduce the sharpness if desired.

Prepare the Onion

In a large mixing bowl, combine the chopped Romaine lettuce, halved cherry tomatoes, cucumber slices, and red onion slices.

Combine Ingredients

Sprinkle the feta cheese over the salad mixture.

Add Cheese

In a small bowl, whisk together the olive oil and balsamic vinegar. Season with salt and black pepper to taste.

Make the Dressing

Drizzle the dressing over the salad and toss gently to combine all ingredients without bruising the lettuce.

Toss the Salad

Divide the salad into serving bowls and enjoy immediately.

Romaine Lettuce

Wash and peel the potatoes, then cut them into uniform cubes approximately 1 inch in size.

Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes.

Preheat the Oven

In a large mixing bowl, combine the cubed potatoes, olive oil, garlic powder, salt, and black pepper. Toss until the potatoes are evenly coated.

Season the Potatoes

Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes or until they are golden brown and crispy, flipping halfway through for even cooking.

Roast the Potatoes

Once the potatoes are roasted, remove them from the oven and sprinkle with freshly chopped parsley and grated Parmesan cheese. Toss gently to combine.

Add Finishing Touches

Transfer the potato sides to a serving dish and enjoy while hot.

Garlic Powder

Fresh Parsley

Parmesan Cheese

In a large mixing bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently with your hands until just combined.

Mix the Ingredients

Divide the mixture into four equal portions and shape them into burger patties, making sure they are slightly larger than the burger buns as they will shrink while cooking.

Form the Patties

Preheat your grill or a skillet over medium-high heat.

Heat the Grill or Skillet

Place the patties on the grill or skillet. Cook for about 4-5 minutes on one side, then flip.

Cook the Patties

After flipping, place a slice of cheddar cheese on each patty. Cook for an additional 4-5 minutes or until the cheese is melted and the patties are cooked to your desired doneness.

Add the Cheese

While the patties are cooking, slice the burger buns in half and toast them lightly on the grill or in a toaster if desired.

Prepare the Buns

On the bottom half of each bun, place a lettuce leaf, followed by a cooked patty with melted cheese. Top with slices of tomato, pickles, ketchup, and mustard according to your taste. Place the top half of the bun on each assembled burger.

Assemble the Burger

Ground beef (80% lean)

Black pepper

Onion powder

Cheddar cheese slices

Burger buns

Lettuce leaves

Tomato

Pickles

Ketchup

Mustard

In a mixing bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently until just combined; avoid overworking the meat.

Divide the mixture into two equal portions and shape them into round patties, about ¾ inch thick. Make a slight indentation in the center of each patty to prevent puffing during cooking.

Preheat your grill or skillet over medium-high heat for about 5 minutes.

Preheat the Grill

Place the patties on the grill and cook for about 4 minutes on one side. Flip the patties and cook for an additional 3-4 minutes for medium rare. Adjust cooking time if you prefer well-done burgers.

While the patties are cooking, slice the burger buns in half and toast them on the grill until golden brown, about 1-2 minutes.

Toast the Buns

On the bottom half of each toasted bun, place a lettuce leaf followed by the cooked patty. Add a slice of tomato, cheese (if using), and condiments like ketchup and mustard. Top with the other half of the bun.

Build the Burger

Ground Beef

Onion Powder

Burger Buns

Lettuce

Cheese (Optional)

In a pot, combine 1 cup of lentils with 3 cups of water. Bring to a boil, then reduce heat to simmer for about 20-25 minutes until tender. Drain any excess water and set aside.

Cook the Lentils

In a skillet, heat 2 tbs of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and chopped mushrooms, cooking until the mushrooms are soft, about 5-7 minutes.

Sauté the Vegetables

In a large mixing bowl, combine the cooked lentils, sautéed vegetables, 1 cup rolled oats, 2 tbs soy sauce, 1 tsp paprika, and 0.5 tsp ground black pepper. Mix well until all ingredients are incorporated.

Divide the mixture into 4 equal portions and shape into patties. You can adjust the thickness according to your preference.

In the same skillet, add a little more olive oil if necessary, and cook the patties over medium heat for about 5-7 minutes on each side, until they are golden brown.

About 1 minute before the patties are done, place a slice of vegan cheese on each patty and cover the skillet to allow the cheese to melt.

Melt the Cheese

Lightly toast the pretzel buns in a toaster or on a skillet until warm and slightly crispy.

On the bottom half of each pretzel bun, layer arugula, a patty with melted vegan cheese, sliced avocado, and drizzle with sweet chili mustard. Top with the other half of the bun.

Assemble the Burgers

Serve the vegan cheeseburgers immediately with your favorite side, and enjoy!

Lentils

Mushrooms, finely chopped

Rolled oats

Onion, finely chopped

Garlic, minced

Soy sauce

Ground black pepper

Olive oil

Vegan cheese slices

Pretzel buns

Arugula

Avocado, sliced

Sweet chili mustard

Start by curing the pork belly in advance. Rub it with salt and refrigerate for at least 24 hours. After curing, slice the pork belly into strips.

Prepare the pork belly

In a skillet over medium heat, cook the pork belly strips until crispy and golden brown, about 4-5 minutes per side. Remove from the skillet and let drain on paper towels.

Cook the pork belly

Divide the ground beef into 4 equal portions (about 4 ounces each). Form each portion into a ball and then flatten it slightly. Season both sides generously with salt and black pepper.

Form and season the beef patties

Heat oil in a large skillet or griddle over medium-high heat. Add the beef patties to the skillet. Sear for about 2 minutes on one side. Flip the patties and smash them down with a spatula to create a crispy crust. Cook for another 2 minutes.

Cook the beef patties

Place a slice of provolone cheese on each patty and cover the skillet to melt the cheese, about 1-2 minutes.

Add cheese

In a small bowl, mix the jaew bong paste with mayonnaise until well combined. Adjust the amount of jaew bong to taste.

Prepare the jaew bong mayo

Slice the burger buns in half and toast them lightly on the skillet until golden brown.

Toast the buns

Spread a generous amount of jaew bong mayo on the bottom half of each toasted bun. Layer with lettuce, a beef patty with melted cheese, a piece of crispy pork belly, tomato slices, and red onion slices. Top with the other half of the bun.

Assemble the burger

Serve the Lao-style burgers immediately with your choice of sides.

Ground beef (80/20 blend)

Pork belly

Provolone cheese

Jaew bong paste

Mayonnaise

Oil (for cooking)

Lettuce (for garnish)

Tomato (sliced, for garnish)

Red onion (sliced, for garnish)

Divide the 12 ounces of Wagyu beef into two equal portions, each weighing 6 ounces. Gently form each portion into a patty, making them slightly larger than the burger buns to allow for shrinkage during cooking. Season both sides of each patty with salt and black pepper.

Prepare the Patties

Preheat a grill or a cast-iron skillet over medium-high heat. Once hot, place the patties on the grill or skillet. Cook for about 4-5 minutes on one side until a nice crust forms. Flip the patties and place a slice of American cheese on each patty. Cook for an additional 3-4 minutes to achieve your desired doneness and to melt the cheese.

While the patties are cooking, finely chop the yellow onions, slice the pickles, and prepare the tamed jalapeños. Set them aside for assembly.

Sides

Chips

Salad

Potato Sides

Cheeseburgers

Hamburgers

Vegan Cheeseburger

Lao-style Burger

Wagyu Cheeseburger

Jucy Lucy

Tostada Burger

Bacon Cheeseburger

Dyer’s Cheeseburger

Hickory-smoked Burger

Single Cheeseburger

Pepsi

Burger

Sodas

Homemade Pie Slices

Hamburger Sandwich

Foxon Park Soda

Snapple

Pepsi/diet Pepsi

Homemade Pie