From famed Austin chefs Tyson Cole (of Uchi and offspring) and Aaron Franklin (Franklin Barbecue) comes Asian-barbecue fusion in a remodeled old church. The reincarnation is modern and breezy, with upbeat vibes, counter service, and several patios (but bring your earplugs—the sound track blares no matter where you sit). We started with the rich smoked salmon dip, kicked up with yuzu and served with fried wonton chips. What do you get when you mix ground beef with smoked brisket? The Loro burger! This luscious two-fisted number comes dripping with Muenster cheese and sweet-tangy caramelized onion jam. Order a mountainous side of crispy potatoes sprinkled with toasted white sesame seeds and expect leftovers to take home. Warm rice bowls are light and lovely with sautéed cabbage, radishes, herbs, sushi rice, and your choice of protein; we relished the Malaysian Curry Chicken. Weekday happy hour is a steal, with generous pours and discounted dishes, but arrive early because some items sell out.
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Asian-barbecue fusion from Tyson Cole and Aaron Franklin in a remodeled old church.