Great Minds Collide in the Kitchen
What do a pit master and a sushi chef have in common? More than you think.
BY JEN MURPHY — Summer 2018
In Texas, barbecue is religion, and Franklin has earned his following by cooking the same five meats — brisket, pulled pork, ribs, turkey, and sausage — the same way ever since opening in 2009. As for sides, he sticks to humble staples: slaw, potato salad, and slices of cheap white bread. He saw teaming up with Cole as an opportunity to flex his culinary creativity. In April, the duo debuted Loro, an Asian smokehouse and bar in Austin’s South Lamar neighborhood. The design references Texas dance halls, and an outdoor space includes oak-shaded picnic tables and a lantern-lit patio.
The menu is both familiar and foreign. At its heart: Franklin’s signature smoked meats. But you’ll also find char siew pork shoulder and Thai green curry sausage plates, smoked and grilled brisket sandwiches, and crispy Sichuan tofu bowls. Healthy accompaniments with bright, acidic flavors, such as green papaya salad, have replaced stick-to-your ribs sides. Wash down the salty, sweet, sour, and smoky flavors with draft beer, batch cocktails, or sake slushies. 512-916-4858; loroaustin.com
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