Loro
Candied Kettle Corn – Brisket Burnt Ends, Togarashi, Sea Salt
Crunchy Sweet Corn Fritters – Sriracha Aioli, Cilantro
Smoked Beef Brisket – Chili Gastrique, Thai Herbs
Crispy Smoked Chicken – Citrus-Cabbage Slaw, Pickles, Honey, Smoked Hot Sauce
Peach-Yuzu Cobbler – Whipped Five Spice Mascarpone
Chocolate Chip Cookie – Salted Toffee, Almonds
Imported from Austin in 2021 Loro comes from Hai Hospitality, the group behind Chef Tyson Cole’s Uchi empire, and by involving Pitmaster Aaron Franklin the idea of an “Asian-style Smokehouse” thrives in Old East Dallas from 11:00am until close daily.
Something of a hipster concept, the covered terrace packed by twenty-somethings instructed to order from the bar and wait patiently with a beeper, it is amidst sports on TV and music a bit too loud that many guests begin with Drinks and “Candied Kettle Corn” that touches nearly every part of the palate.
Built for scalability, a fourth Loro coming to Addison later this year, additional appetizers include Salads and Fried Corn ready for a bath in Sriracha Aioli before delving into lean Brisket topped with Herbs and tangy Chili Gastrique.
More accessible than either celebrity-Chef’s flagship, pricewise for Cole and the lack of a 2+ hour line when thinking about Franklin, Loro’s Chicken Sandwich is a revelation for each as the smoked Breast is juicy beneath Tempura Batter with plenty of sweet heat and complex fermented flavors.
Fast-paced without being frenetic thanks to a trained service staff and the expansive layout Dessert is best delivered along with everything else rather than after, a Chocolate Chip Cookie with Toffee and Almonds fairly unremarkable while Peach-Yuzu Cobbler beneath Five Spice Mascarpone is “fusion” done the right way.
www.loroeats.com