Asian and barbecue cuisine comes together inside Loro Asian Smokehouse & Bar. Opening in early July, Loro is a fresh new concept in the Metroplex created by Aaron Franklin of Franklin Barbecue and Tyson Cole of Uchi.
“I think they wanted to take the traditions of both… and create something that is very different,” Loro Dallas head chef Mike Perez says.
After opening its first location in Austin in 2018, Loro expanded into Dallas and is aiming to open a third restaurant in Houston later this year. Each location is designed to be similar to each other.
“When you open a second one and in a different city, I feel like it’s always compared to the first,” Mike says. “So it’s important for us to make sure that we have the same consistency for the people that have dined in Austin to come here and get that same experience.”
After entering the restaurant, start your night off with one of Loro’s delicious cocktails. The Thai Watermelon Punch comes with gin, lime and spicy Thai chili while the Mandarin Margarita features tequila, mezcal, tangerine and yuzu.
For an even more chill experience, embrace your inner kid and order a boozy slushie. Loro Dallas has four to choose from: the frozen gin and tonic, the mango sake slush, the frozen mojito or the Vietnamese coffee.
After loving on some libations, it’s time to satiate your hunger with Loro’s bar food. The Candied Kettle Corn — unlike its name implies — features brisket burnt ends with the Japanese spice togarashi and sea salt, while the wonton chips and dip is served with Thai green salsa and peanut sambal.
For a healthier bite, try the tomato and cucumber salad, which comes with cantaloupe, cilantro oil, lemon zest and mint, or the snap pea and toasted coconut salad, which features grilled pineapple vinaigrette, green beans, Thai basil and peanuts.
But you don’t have to settle on just a salad. Loro’s oak-grilled snap peas come with kimchi emulsion and toasted sesame while the chicken karaage comes complete with chili aioli, Szechuan salt and Thai herbs.
Rice bowls are also a staple at Loro. The restaurant serves five different rice bowls that all feature coconut rice, seasonal pickles and Thai herbs, from the Malaysian curry chicken rice bowl to the oak-smoked salmon rice bowl, ensuring healthy eaters will leave satisfied.
For heartier appetites, the menu boasts a variety of meat options, ensuring everyone can get a cut they like. The smoked beef brisket features chili gastrique and Thai herbs, while the smoked baby back duroc pork ribs — available only on Sundays and Mondays starting at 4 p.m. — come with cauliflower pickles and green onions.
And make it a point to try one of Loro’s sandwiches. The oak-smoked beef brisket sandwich comes with papaya salad, peanuts, chili aioli and Thai herbs while the Lord Cheeseburger features red onion brisket jam, lettuce and muenster cheese.
Loro’s vast menu is also able to accommodate large groups. From the char siew pork belly with house hoisin sauce and celery, to the crispy potatoes with miso mustard, yuzu aioli and toasted white sesame, you won’t ever go wrong.
“Everything was designed to share,” Mike says.
Of course, every meal should end with a dessert, and Loro has some delightful options that will ensure that dinner ends on a sweet note. Kids and adults alike will enjoy the chocolate chip cookie, served with salted toffee, while the peach-yuzu cobbler with whipped five-spice mascarpone delivers big flavors.
Whatever you’re craving, Loro Asian Smokehouse & Bar will sate any appetite with its unique flavors and combinations.
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