Austin Celebrity Chefs Unveil Menu for Asian BBQ Restaurant in East Dallas

The day is almost here for one of Dallas’ hottest restaurants to open this year: LoroThe Asian Smokehouse and Bar, by famous Austin foodies Aaron Franklin and Tyson Cole, has an opening date for its Dallas location: July 5.

The restaurant opens in old Dallas East at 1812 N. Haskell Ave., on the corner of Munger, where its menu will balance Southeast Asian flavors with traditional Texas barbecue – one that reflects the culinary partnership unique between Franklin, owner of Franklin Barbecue, and Cole, owner of the Uchi chain.

Dallas is the second Loro; the original opened in Austin in April 2018. A third location will open in Houston later this year.

The time seems right for a quote from the chefs.

“Loro’s opening in Dallas is an exciting step for us,” said Tyson Cole. “It’s not only the first Loro outside of our hometown, but Dallas is the first city to house our four concepts. We are thrilled to be a part of the Old East Dallas community.”

“We have some new tricks up our sleeve and we hope Dallas digs it!” Aaron Franklin said. It brings exclamation points.

The Dallas restaurant will be run by Chef Mike Perez, a Johnson & Wales graduate who brings both a cooking and smoking experience. Prior to joining Hai Hospitality, he worked at Timberline Lodge in Oregon, Scarpetta in Los Angeles, Tabla Bistro in Portland, Deep Creek Fishing Club in Alaska, Trattoria Lucca in Charleston, and Ten 01 in Portland.

Menu
The menu will have several menu items only in Dallas, such as:

  • Fish & Chips ($ 7), a classic British pub Happy Hour meet Coney Island with marinated cod fried in a tempura batter of curry, turmeric and Royal Scandal, an English Pale Ale from the Peticolas Brewing Company from Dallas, served with salt & vinegar beet crisps
  • French Onion Brisket Melt ($ 8), also a Happy Hour item, inspired by the brisket jam found on Loro’s popular Austin menu burger. Intended to be eaten as a French dip, it is a melted galette served over grilled rye with Swiss cheese, breast jam and caramelized sweet and sour onions with sugar and sherry vinegar, served with a juice made with melted breast juice, with a thousand yuzu island
  • Brisket Coconut Rice ($ 6.50), Loro’s interpretation of coconut-flavored Malaysian ceremonial rice with minced brisket, peanuts, currants and Thai chili peppers, added to oil-flavored rice of curry, leading to a spicy, sweet and crunchy flavor bomb
  • Snow Pea and Toasted Coconut Salad ($ 10.75), with optional protein including green beans, pea tendrils, grilled pineapple, Thai basil, walnut shavings grilled coconut and a vinaigrette with pineapple fish sauce

Dishes from Austin’s original menu include:

  • Pot Confit Corn ($ 4.75) with a garnish of burnt brisket tips
  • Corn fritters ($ 7.75) with Thai herbs, celery, nam jim jaew, galangal powder, Thai chili, lime juice and fish sauce
  • Kale and Asian pear salad ($ 10.50) with hazelnuts, cabbage, dashi and mint
  • Chicken Karaage ($ 9.75) served with chili aioli, Sichuan salt, Thai herbs

Meat menu items include

  • Malaysian Chicken Bo Ssam ($ 14.50) with Yellow Curry-Yuzu Vinaigrette and Thai Basil
  • Char Siew pork belly ($ 12.75) with hoisin and celery sauce
  • Prime Smoked Flank Steak ($ ​​18.75) with Shishito Salsa Verde, Cilantro and Pickled Onion
  • Oak smoked salmon ($ 18.00) with cucumber-yuzu broth, parsley and lemon
  • Smoked turkey breast ($ 14) with apricot chutney and crispy chicken skin

The sandwiches include

  • Oak-smoked beef brisket ($ 13) with papaya salad, peanuts, chili aioli and Thai herbs
  • Smoked turkey breast ($ 12) on pretzel baguette with giardiniera and provolone
  • Crispy smoked chicken ($ 10) with citrus coleslaw, pickles, honey and hot sauce
  • Cheeseburger ($ 11) with red onion jam and homemade beef brisket, münster cheese and lettuce

Loro will offer a variety of rice bowl options ($ 13.75), to which guests can add crisp Sichuan tofu ($ 11.75), Malaysian curry chicken, Char Siew pork belly, first flank steak or oak smoked salmon with their coconut rice, seasonal pickles and Thai herbs.

The bar program features rotating batch cocktails such as Ginger Old Fashioned and Mandarin Margarita; alcoholic slushies such as Frozen Gin & Tonic, Mango Sake Slushee, Frozen Mojito and Vietnam Coffee; draft wine and sake; and bottled and draft beer.

Loro Dallas will be open daily for lunch and dinner, with a weekday happy hour from 2 p.m. to 5 p.m.


Source link

About Jamie Collins

Jamie Collins

Check Also

North Wales farm joins sheep milk revolution

An Anglesey sheep farmer is hoping to attract health-conscious customers with the launch of flavored …