Preeminent pitmaster Aaron Franklin and Chef Tyson Cole (Credit: Logan Crable)
In a crowded local arena of barbecuing legends, make way for Loro: Asian smokehouse and bar. The tour de force fusion is led by a supergroup of food masters, including two James Beard Foundation awardees for Best Chef: Southwest–Aaron Franklin of Franklin Barbecue and Tyson Cole of Uchi Austin (now part of Hai Hospitality).
Loro is the first venture Franklin has undertaken since establishing Franklin Barbecue a decade ago, an eatery which has earned international acclaim. Is it the best barbecue in the world? Ask Jimmy Kimmel, Anthony Bourdain, and President Obama. They’ll vouch for the droves of meat-lovers who wait hours every day for a bite of brisket.
And don’t forget about Chef Tyson Cole, the man behind the “perfect bite” and founder of Hai Hospitality. Hai is the umbrella under which all beloved Uchi restaurants (Austin, Houston, Dallas, Denver), Uchiko, Uchibā in Dallas, and now Loro operate.
Understandably, the anticipation for Loro was massive. Less than a week after opening, the new Austin restaurant was already generating plates for 1,000 people per day, which is 400 more than what the partners hoped to reach within a month-long period. And the numbers have only increased. As of this writing, Loro is servicing over 1,400 empty-bellied guests on any given Saturday. [Read more…]
On a recent visit to Houndstooth Coffee, I discovered the concept of a classic, neighborhood coffee shop still exists. Not only did I find delicious coffee, but the vibe was so friendly. I befriended strangers (all local), and we talked about the neighborhood, living in Austin, traveling on the MetroRail, etc. It gave me all the warm and fuzzy feelings a good coffee shop should give.