Openings and Closings

LORO Opens in East Dallas This Summer, Pop-Up This Weekend. It's Franklin BBQ and Uchi's Baby.

This weekend LORO will host a pop-up at their new spot, which is expected to open this summer in East Dallas.
This weekend LORO will host a pop-up at their new spot, which is expected to open this summer in East Dallas. Kristen Hubby

An Asian smokehouse is set to open soon in East Dallas. It's the culinary mash-up of two renowned Texas chefs, Aaron Franklin of Franklin Barbecue and Tyson Cole of Uchi. In 2019, they combined their cuisines and opened LORO, an Asian smokehouse and bar, in Austin.

Plans initially called for this Dallas location to open last summer. Now, the restaurant is on track to open this summer at 1812 North Haskell Ave.

This weekend, LORO is hosting a little meet-and-greet with the neighborhood. On Saturday, from 2 to 5 p.m. they'll give out free samples in the parking lot of the future LORO location.

"@cheftysoncole and Aaron Franklin will be giving out ~free~ sliced bavette with coconut rice, shishito salsa verde, and our famous gin + tonic slushee to each guest."

tweet this
In 2018, Texas Monthly's barbecue editor, Daniel Vaughn, reviewed this spinoff from the two James Beard award-winning chefs. Yes, Vaughn wrote, it is Franklin's barbecue, but don't expect it to taste the same: "Just don’t expect it to be the classic Franklin Barbecue taste. A mix of lean and fatty brisket slices are drizzled with a Thai chili gastrique, house-made ponzu, and nuac mam (a Vietnamese mixed fish sauce), then topped with whole leaves of mint, Thai basil, cilantro, and pickled shallots."

Franklin Barbecue opened in Austin in 2009 in a trailer, and the spot has been lauded since. In 2011, Bon Appetit's editor called it the best in the country. In 2017, Texas Monthly ranked it No. 1 on its list of "50 Best BBQ Joints." Barack Obama and Kanye have both (separately) stood in line for a plate.

Uchi had similar beginnings. Chef Tyson Cole opened his restaurant in Austin in 2003 offering a nontraditional take on Japanese food. In 2011, Cole was awarded the "Best Chef, Southwest" by the James Beard Foundation. Uchi Dallas opened in 2015.

Below is the pop-up invite from LORO's Instagram.

KEEP THE DALLAS OBSERVER FREE... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Lauren Drewes Daniels is the Dallas Observer's food editor. She started writing about local restaurants, chefs, beer and kouign-amanns in 2011. She's driven through two dirt devils and is certain they were both some type of cosmic force.