Apr 2, 2018
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
The Oyler Pit revolutionized the art and science of barbecue when it was first introduced in 1968. J&R has been refining this extraordinary pit for decades and chefs consider it the finest barbecue pit in the world.
What’s the secret to the longevity and popularity of the amazing oven? Many theories abound. Some feel the natural purity of the fuel, the “ferris wheel” rotisserie action, the constant basting, or the unique air, smoke, and humidity control features account for the mouth-watering result. Other culinary experts contend that the miraculous meat results from it being “massaged” as it passes through alternate temperature zones while it revolves. This debate may rage for many more decades, but the diners who love their barbeque don’t really care. They just want more!
With the Oyler E Models, the company adds safe and clean electrical energy to assist the wood fire, using electrical resistance elements. There is no flavor tainting or explosion hazard with these electrical elements. It simply and dramatically reduces wood usage while preserving the character of what barbecue purists everywhere credit as being the best pit in the world.
If you are going to be in the business of barbecue, please do it right! The Oyler defines authenticity. We use wood to cook the meat, we do not use gas. In fact,we hate the idea of using gas in a barbecue pit. Your customers will notice the difference.
The Oyler maintains precise temperature control, unattended for up to 14 hours, by using a unique air control system.
So well designed and insulated, you will be amazed to experience how little wood is required to cook big loads of barbecue.
The Oyler was the first (and remains the only) wood fired barbecue pit to receive the Underwriter’s Laboratories Listing for safety. We have gone to great lengths to make the Oyler safe. It even earned the coveted “zero clearance to combustibles” installation specification.
Speaking of big loads, the Oyler can handle your high volume demands. The Model 700 can cook 1000 pounds per load and the Model 1300 can cook 1800 pounds!
Large dampers operate automatically when the front doors are opened to direct the smoke rearward and out the stack rather than into your face.
The Oyler is the most “forgiving” piece of cooking equipment you will ever use. You will not need an experienced “pit man” to turn out great barbecue. The front doors are huge, allowing easy loading, unloading, and removal of racks for cleaning. The fire is easy to start, and due to our design, the live coals in the firebox last 72 hours! That means for most customers the fire only has to be started once! As long as you cook once every three days, fire starting is simply a matter of scooping out a few ashes and adding fresh wood.
|700*||56"W X 104"D X 79"H||18-17" X 42"||120V/8A|
|1300*||67"W X 120"D X 88"H||18-18" X 54"||120V/8A|
|700*||1000 LBS||216 SLABS||144 SLABS||324 HALVES|
|1300*||1800 LBS||360 SLABS||288 SLABS||432 HALVES|
*E Models Same size and rack configuration 240V/70A