Chef Aaron Franklin

 lorologo

2016_instagram_logo

starters

crunchy sweet corn fritters
sriracha aioli • cilantro

oak grilled snap peas
kimchee emulsion • lemon zest

kale & asian pear salad
hazelnut • cabbage • dashi • mint

wonton chips & dip
thai green salsa • peanut sambal

 

main course

smoked beef brisket
chili gastrique • thai herbs

smoked turkey breast
apricot gastrique • orange • mint

smoked prime bavette
shishito salsa verde • cilantro • pickled onion

oak smoked salmon
cucumber-yuzu broth • parsley • lemon

malaysian chicken bo ssam
yellow curry-cuzu vinaigrette • thai basil

 

to accompany

texas smoked sweet corn
yuzu kosho aioli • lime • sunburst tomato

coconut scented rice yuzu
kosho aioli • lime leaves• lemongrass

garlic rice noodles
pineapple • mint • currants • cashew • fish sauce

 


Loro

 Loro is an Asian smokehouse and bar brought to you by James Beard Award winners
Chef Tyson Cole of Uchi and Aaron Franklin of Franklin Barbecue. As Texas Monthly barbecue editor Daniel Vaughn put it in a first-look article, “both chefs had to look in new directions to work together.”
He goes on to quote Aaron Franklin, “‘Everything on the table should be able to complement each other.’
If that’s the goal, Loro is off to a good start.”