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5 Things to Know About Uchi’s Upcoming Asian Smokehouse

Smoked fish and counter service

Uchi’s ribs
Uchi’s ribs
Erin Russell is associate editor of Eater Austin, a native Austinite, and a big fan of carbs.

Though Loro has been hotly anticipated since Uchi’s Hai Hospitality announced plans for the new restaurant last year, little is known about the food. Texas Monthly’s Daniel Vaughn caught up with chef/owner Tyson Cole for details about the Asian smokehouse coming to South Lamar. Here are a five key facts to know about the upcoming restaurant and menu:

  1. The “Asian” designation is purposefully vague. Cole is working with chef Jack Yoss, previously of Uchi and most recently of Fire, the W Hotel’s restaurant in Bali, Indonesia, to bring a variety of flavors and influences to the table.
  2. Loro’s focus is smoked meat. Vaughn shared that the protein lineup will include cuts like pork shoulder, pork ribs, steaks, and fish. This is particularly interesting given the popularity of Kemuri Tatsu-Ya, the roadhouse-style Japanese izakaya, this year. The kitchen will also crank out house-made sausage.
  3. To balance the fatty, smoky barbecue, Cole stressed a menu of healthy accompaniments with acidic notes, like green mango salad.
  4. While it’s hard to imagine from the team behind what could be considered a special occasional restaurant Uchi, Cole is set on making Loro a fairly casual restaurant. He mentioned counter service ordering for plates, tacos, and small dishes.
  5. The opening date is estimated to happen in six months which means sometime in 2018, but Cole hopes to push this forward.


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