{"id":69655,"date":"2025-02-26T00:01:31","date_gmt":"2025-02-26T06:01:31","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=69655"},"modified":"2026-04-06T11:41:54","modified_gmt":"2026-04-06T17:41:54","slug":"loro-asian-smokehouse-bar-austin-texas","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=69655","title":{"rendered":"Loro Asian Smokehouse & Bar – Austin, Texas"},"content":{"rendered":"
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Loro Asian Smokehouse & Bar in Austin<\/figcaption><\/figure>\n

An average person spends 52 days of their life standing in line (queueing) and that not just at the Department of Motor Vehicles (DMV). The most notorious offenders are, of course, supermarket lines, public transportation, the post office, airports and barbecue joints in the great state of Texas.\u00a0 Okay, that last one may not be true though it certainly feels that way.\u00a0 Franklin BBQ in Austin has nothing short of a cult following–and probably the longest lines of any barbecue joint in Texas.\u00a0 Standing in line is part of the Franklin BBQ experience.\u00a0 Online sites advise that “wait times during the week at Franklin Barbecue are typically 2-3 hours and on weekends closer to 4 or 5 hours<\/em>.”\u00a0 Smoked meat savants recommend showing up even earlier.\u00a0 Female Foodie<\/strong><\/a> recommends “be willing to spend the better part of your day (or at least the first half) waiting in line and making an experience out of it<\/em>.”<\/p>\n

Since its launch in 2009, Franklin Bbq has sold out of brisket every single day.\u00a0 That lengendary brisket is credited for much of the great success of Franklin Bbq.\u00a0 In 2013 and 2017, Franklin BBQ captured the number one and number two spots, respectively, on Texas Monthly Magazine’s Top 50 list.\u00a0 In its most recent instantiation<\/strong><\/a>, the Magazine rated Franklin BBQ seventh in its pantheon of outstanding Texas barbecue joints.\u00a0 \u00a0Then in 2024 when Michelin came calling, Franklin BBQ was not among the three barbecue restaurants in Austin to earn a coveted Michelin star.\u00a0 Instead Franklin earned a Bib Gourmand honor, designating “good quality, good value cooking restaurant”\u00a0 <\/em>in the 2024 MICHELIN Guide USA.<\/p>\n

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The Interior<\/figcaption><\/figure>\n

Don’t you dare tell Franklin devotees that their favorite barbecue restaurant has lost a step or two or that the “Bib Gourmand” award is like Miss Congeniality.\u00a0 The loyalty accorded Franklin BBQ is akin to Hindus making a pilgrimage to the Ganges River.\u00a0 Devotees–and there are tens of thousands–love Franklin BBQ, especially the transformative brisket.\u00a0 If you’re expecting your roving gastronome to be among them, I’m sorry to disappoint.\u00a0 Much as I would love to try that life-altering brisket, I’m no longer a spring chicken (39 years young) who can stand in line for hours upon hours.\u00a0 Even the notion makes me tired.<\/p>\n

Besides, as my pre-trip research revealed, there’s a way to get Franklin BBQ’s brisket without standing in lines that snake around the block.\u00a0 That not-so-secret way is to visit one of Austin’s two Loro Asian Smokehouse & Bar establishments (there are also two locations in the Houston area and two locations in the Dallas metroplex).\u00a0 Loro is the collaboration between two James Beard award-winning chefs: Aaron Franklin of Franklin BBQ and Tyson Cole of Uchi<\/strong><\/a>.\u00a0 Loro’s website explains the concept: “originally created by the award-winning chefs behind Uchi and Franklin Barbecue. Together, they merged their love of Asian cuisine and Texas barbecue to offer innovative dishes you won\u2019t find anywhere else. So come on by, kick back, and stay awhile<\/em>.”<\/p>\n

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Crunchy Sweet Corn Fritters<\/figcaption><\/figure>\n

Further: “We begin slow cooking our meats every day at midnight, so it’s ready for lunch the next day. Most of our meats are finished over post oak wood on our open fire grill, giving each piece a little more flavor<\/em>.\u00a0 Our vegetable dishes are made with the same creativity, care and quality as our smoked meats. So tasty, they will satisfy even the most carnivorous tendencies<\/em>.”\u00a0 That sounds like my kind of restaurant.\u00a0 Best of all, it’s Aaron Franklin barbecue without the line.<\/p>\n

I arrived at Loro’s second location, The Domain<\/strong><\/a> (a trendy, premier lifestyle destination that “brings unique shopping, dining and nightlife together<\/em>“) in North Austin at about 11:15AM.\u00a0 There was no line.\u00a0 Two servers greeted me, explained the ordering process and even recommended what they considered the best options on the menu.\u00a0 They actually dissuaded me from ordering the brisket.\u00a0 Oak-smoked brisket is available only after 4PM and I had a plane to catch.\u00a0 I could have had an oak-smoked beef brisket sandwich (made with papaya salad, peanuts, chili aioli, Thai herbs), a sandwich which truly marries Asian and barbecue, but the servers made other options sound even better.<\/p>\n

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Smoked Butcher Cut<\/figcaption><\/figure>\n

Their first recommendation was a “must not miss<\/em>” shareable and maybe the most popular item on the menu.\u00a0 That would be the crunchy sweet corn fritters<\/strong><\/em> served with piri piri aioli and cilantro.\u00a0 What an excellent recommendation.\u00a0 These were the best porn fritters I’ve ever had.\u00a0 There nearly weren’t enough of these terrific whole kernel corn niblets held together by a thick batter.\u00a0 Not quite as sweet as their name would imply, they’re wonderful two-bite sized gold.\u00a0 The piri piri aioli was somewhat tame by piri piri standards.\u00a0 Piri piri is made from the small, fiery piri piri chile.\u00a0 In my experience, most piri piri sauces and aiolis have had a rather pleasant piquancy.\u00a0 This aioli was rather benign.<\/p>\n

My entree, the item my servers boasted was better than a brisket sandwich was the smoked butchers cut.<\/strong><\/em>\u00a0 The butchers cut turned out to be a smoked prime bavette, often considered the “unsung hero of beef<\/em>.”\u00a0 The bavette cut comes from the bottom sirloin, near the flank steak.\u00a0 It’s a lean cut with a near optimal ratio of fat and muscle, making it easy to prepare and cut into different portions.\u00a0 Loro serves it “medallion style,” sliced into several pieces topped with shishito salsa verde, cilantro and pickled onion.\u00a0 At the risk of hyperbole, this was one of the best cuts of meat this “indifferent about steak” gastronome has had in a long time.\u00a0 With or without the shishito salsa, every tender bite showcased an optimal smokiness arrived at by a superb pitmaster (I have no illusions that Aaron Franklin himself smoked it).<\/p>\n

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Chocolate Creme Br\u00fbl\u00e9e<\/figcaption><\/figure>\n

Perhaps even better than the butchers cut was the chocolate creme br\u00fbl\u00e9e<\/strong><\/em>, one of three sweets on the menu.\u00a0 \u00a0It’s one of the two best creme br\u00fbl\u00e9e dishes I’ve ever had (the other was a ginger and lemongrass infused cr\u00e8me br\u00fbl\u00e9e from Blue Heron<\/strong><\/a> in La Cienega).\u00a0 A caramelized layer was punctuated by candied peanuts while the creme br\u00fbl\u00e9e was infused with ancho chile.\u00a0 This is where I typically whine that there wasn’t enough chile, but that wasn’t the case.\u00a0 Had the chocolate been of the milk chocolate variety, piquant notes would have been welcomed.\u00a0 As it was, there was just enough chile to get your attention, not so much that it will scald your taste buds.<\/p>\n

Loro Asian Smokehouse & Bar may not have given me the Franklin BBQ experience beloved by massochists who seem to like to stand in line, but it gave me a wonderful meal and infinitely more pleasant experience than standing in 80-degree weather in a crawling queue.<\/p>\n

Loro Asian Smokehouse & Bar<\/strong>
\n11601 Domain Drive, Suite 200
\nAustin, Texas<\/strong>
\n(512) 916-4806
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 26 February 2025
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$$
\nBEST BET<\/strong>: Chocolate Creme Br\u00fbl\u00e9e, Smoked Butchers Cut, Crunchy Sweet Corn Fritters
\nREVIEW #1458<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

An average person spends 52 days of their life standing in line (queueing) and that not just at the Department of Motor Vehicles (DMV). The most notorious offenders are, of course, supermarket lines, public transportation, the post office, airports and barbecue joints in the great state of Texas.\u00a0 Okay, that last one may not be true though it certainly feels that way.\u00a0 Franklin BBQ in Austin has nothing short of a cult following–and probably the longest lines of any barbecue joint in Texas.\u00a0 Standing in line is part of the Franklin BBQ experience.\u00a0 Online sites advise that “wait times during the week at Franklin Barbecue are typically 2-3 hours and on weekends closer to 4 or 5 hours.”\u00a0 Smoked meat…<\/p>\n","protected":false},"author":1,"featured_media":69659,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[277,8,36,5647,35,553],"tags":[4762,4755,4764,4768,4759,4757,4758,4766,4754,4752,4753,4763,4765,4767,4756],"class_list":["post-69655","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian","category-barbecue","category-fusion","category-rating-n-r","category-texas","category-across-america","tag-aaron-franklin","tag-chill-vibes","tag-chocolate-creme-brulee","tag-crunchy-sweet-corn-fritters","tag-dog-friendly-patios","tag-franklin-barbecue","tag-low-and-slow","tag-north-austin","tag-rad-veggies","tag-smoked-butchers-cut","tag-smoked-meats","tag-smoked-prime-bavette","tag-the-domain","tag-tyson-cole","tag-uchi"],"yoast_head":"\nLoro Asian Smokehouse & Bar - Austin, Texas - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=69655\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Loro Asian Smokehouse & Bar - Austin, Texas - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"An average person spends 52 days of their life standing in line (queueing) and that not just at the Department of Motor Vehicles (DMV). 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