Austin pitmaster Aaron Franklin is joining Uchi/Uchiko chef Tyson Cole’s new restaurant, the Asian smokehouse Loro. The details of the collaboration remain vague, but it will involve Franklin behind the smoker at least.
“I’ve been inspired by Hai’s dedication to detail and their quest for perfection for years,” Franklin said in a statement. “It seems natural to combine forces with our shared passions.” The team also includes chef Jack Yoss, who worked at Uchi.
The impending South Lamar restaurant will crank out smoked meats with a variety of proteins, from pork ribs to fish, along with house-made sausages. Sides will veer on the lighter, acidic-leaning spectrum, like green mango salad.
Hai Hospitality’s Loro is intended to be a comparatively more relaxed restaurant from its Hai Hospitality counterparts Uchi and Uchiko. He explained that there will be counter service. Loro is set to open in early 2018.
Relatedly, Ramen Tatsu-ya opened its own Texas-Japanese izakaya earlier this year, Kemuri Tatsu-ya.