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Churrasco

 

Apr 2, 2018

Inside Loro, the Asian Smokehouse From Aaron Franklin and Tyson Cole


Category: New Restaurants

Loro, the casual Asian smokehouse restaurant from James Beard Award-winning chefs Tyson Cole and Aaron Franklin, is set to open this week on Wednesday, April 4 on 2115 South Lamar Boulevard.

Eater photographer Robert J. Lerma previewed Loro’s sprawling space, which is meant to look and feel like a Texas dance hall. This leads to wood details everywhere, from Shaker-style peg racks, charred walls, and hardwood floors. The high, triangle-shaped ceilings are lined with skylights, and there are hanging terracotta pendant lamps.

One side of the dining room is dedicated to the bar, where people will order their food and drinks before they grab seats, from counter stools, booths, longer tables, and high-tops (the tables were made from salvaged wood). The menu will be written on the wall behind the bar with changeable white letters.

Out in the back is the patio built around giant live oak with a covered deck, gravel gardens, and picnic tables, rocking chairs, and more. Working on the design of the space were Michael Hsu Office of Architecture and interior designer Craig Stanghetta from Ste. Marie Design.

For lunch and dinner, the counter service menu is full of smoked meats and dishes with Asian influences. There’s Japanese with chicken karaage, Thai green curry sausages, grilled chicken done up Malaysian-style, and Cantonese-style char-siew pork shoulder. The dinner-only brisket is paired with a sweet chili sauce and Thai herbs. Scope out the full menu below.

Loro’s hours are from 11 a.m. to 10 p.m. Sunday through Thursday, and from 11 a.m. to 11 p.m. Friday and Saturday.

Source: Austin Eater

 

 

 

Meat lovers in South America have eagerly consumed the flavor and tender texture of every type of meat, fish and fowl cooked over a Churrasco rotisserie for many years. J & R has perfected this rotisserie to prepare meats in the authentic over-the-charcoal manner and has used state of the art American technology in its construction. Alternatively, for your consideration, we have perfected ultra-high BTU, all gas-fired Churrascos which feature the fastest cooking times of any Churrascos in the world.


The enormous popularity of the Brazilian steakhouses is based on their ability to delivery all kinds of meat – sliced sirloin, filets, turkey, pork, sausages, lamb and any other combination of meat that a hungry diner can imagine – directly to the table. It keeps coming until the diner can eat no more!


The meats are usually rubbed only with coarse sea salt. Although a wonderfully mild garlic sauce, called Chimichurri, is sometimes brushed on. Some of the meats are dusted with a flour made from a tuber called manioc. Dining in a churrascaria, where meat cooked in the simple Brazilian fashion, is made special by the Churrasco rotisserie.

All Churrascos:

  • Durable, low maintenance, "tank-like" construction.
  • Machined, worm-gear and sprocket mechanical design.

Solid Fuel Churrascos:

  • Fuel area is a heavy gauge, all welded, steel box lined with 2500 degree refractory, wrapped with high temperature insulation.
  • Exterior lower body is 14 gauge, epoxy-coated steel. Top cap and upper structure are heavy gauge stainless steel.

Gas Churrascos:

  • Front and rear, independently controlled infrared burner banks.
  • Deep water bath below spits to prevent flare-ups and to facilitate cleaning.
  • Convenient water fill valve accessible from front.
  • Batch flow the water bath or set for continuous flow.
  • High energy infrareds afford the operator ultra-efficient use of kitchen/hood space

SPECIFICATIONS

MODEL

SIZE

SPITS

ELECTRIC

GAS

WATER INLET

Churrasco48” W X 34” D X 70” H15-20”120V/1.8AN/AN/A
Gas Fired Churrasco54” W X 35.5” Deep X 72” H32-20”120V/1.8 A280,000 BTU’s1/2 inch NPT
 

*Custom Units are available