Loro
It’s my second to the last day here in Austin and I decided to spend my morning going around South Congress to check out the murals and the vibe of the area. It was a very warm morning, and the sun was out shining bright here in Texas.
I saw the “I love you so much” mural by Jo’s coffee and the welcome to Austin postcard mural at Roadhouse relics art gallery and gifts. The vibe here reminded me a bit of the Haight and Ashbury district of San Francisco which I used to frequent during my younger years back in the Bay Area. All this walking around the heat though has built my appetite and I am now looking forward to my lunch at Loro.
Located at 2115 South Lamar Blvd in Austin, this place is the brainchild of 2 James Beard award winning chefs. Aaron Franklin of Franklin Barbecue and Tyson Cole of Uchi have merged their two loves of Asian and Texas cuisine together to create Loro. Having been able to visit both their respective places in the past I knew this was going to be a magical meal. Loro being a smokehouse and bar that features a menu showcasing grilled and smoked meats paired with Asian and Japanese styled sides and sauces. Craft beer, boozy slushes and small batch cocktails. The outdoor patio has a communal seating, and the restaurant has a very casual and relaxed feel to it.
As I was ushered to my table outside the host gave me instructions to head to the bar and place my order. As I spoke with the bartender to discuss the best items to order and plan my attack of eating, she started me off with a frozen gin and tonic slushee that was refreshing for this warm day and had all the flavors of a normal gin and tonic.
The Texas sweet corn was first to arrive, and this had an Asian “elote” feel to it and the cherry tomatoes were a nice touch to the dish.
The smoked prime bavette was my second dish and the shishito salsa verde was so good. Mimicking a Japanese chimichurri with a slight kick that was so good with the smoked meat.
The Malaysian chicken bo ssam was my main entrée and this was a dish to behold on its own. It had a yellow curry yuzu vinaigrette sauce that coated the chicken perfectly. It was accompanied by pickles and a lettuce leaf that you are supposed to eat as a wrap.
I ended my meal with their smoked chocolate crème brulee with salted peanut brittle which was so good, and I have to say that by far this is the best meal I’ve had here in Austin.
Thank you to Chef’s Franklin and Cole for harmoniously blending these 2 cuisines and sharing it with us… I shall return here someday ☺
#KULINARYATRAVELS is visiting another Austin powerhouse next, ODD DUCK…