Austin barbeque icon Aaron Franklin and Uuchi chef Tyson Cole recently collaborated in creating Loro, an Asian smokehouse that combines traditional Texan and Asian flavors. The collaboration between Franklin and Cole, both previous winners of James Beard Award for Best Chef: Southwest, showcases a host of pitmaster-inspired fare alongside dishes like rice bowls with Sichuan tofu and Malaysian "chicken bo ssam." The self-described Asian smokehouse allows Franklin to “play with different types of meat and smoke,” while allowing Cole the ability to explore Asian cuisine within the confines of a perceived American-style of cooking.
According to Cole, “Loro’s goal is not to be a five-star restaurant,” instead the restaurant strives to be more fun, familiar, craveable and sustainable. This rejection of fine dining is echoed in the architecture of the space, as Loro is meant to feel like a Texas dance hall. The ordering of food and drinks is done right at the bar, which occupies an entire wall of the spacious wood-accented dining room. A shaded patio brings a natural and rustic atmosphere to the Asian smokehouse and is even multi-layered to offer more seating.
Image Credit: Logan Crable