The Best Asia Smokehouse on South Lmar By Elinor Ryan

The Best Asian Smokehouse On South Lamar

By Elinor Ryan

L

oro is operated and owned by Hai Hospitality, who also run many other restaurants in Austin, including Uchi,

Uchiko, and another restaurant in

Houston, Uchiba.

The goal of Loro is to meld Texan, Southeast Asian and Japanese cuisine to create a new concept that is deliciously familiar.

“We are primarily a sushi restaurant, we have Uchi, and Uchiko, and Uchiba, and that very grand umbrella, but we realized we don’t know anything about BBQ…so we went to Aaron Franklin, and when he thought of the idea of partnering with us, it was kind of a nobrainer,” said Hai Hospitality training director Stevie Stanwyck, explaining how the idea of Loro came to be.

At Loro, the environment of the restaurant is casual and communal, and sharing is encouraged, and they believe “The best food starts with the best products,” so they only source their food from family farms who use natural protocols.

Former general manager Zach Knight said his favorite part of his job is “Interacting with people, providing hospitality, providing a unique experience, and getting to talk with different people every day”.

Stanwyck agreed and said,

“I get to work with and interact with really great people every day,” Stanwyck said, “Our food is awesome and incredible, our drinks are amazing and delicious, but the people are what makes it all special and worthwhile.”

The staff and customers are both very important to the dynamic of the restaurant.

Loro has lots and lots of amazing recipes, but the wonton chips and dip stand out to Zach Knight. He said it is his favorite because it is unique and delicious.

He described it as “[The appetizer is] a play on chips and salsa but it’s in the southeast Asian style; chips and green chili green pepper salsa,” Knight explained. “…Then there is a peanut sauce that is a little more rich and deep in flavor…and the chips are fried wonton paper,”

A recipe that is special to Stanwyck is “A dish called chicken karaage. It’s fried chicken and it comes with a thai chili gastrique and there is szechuan salt and szechuan peppercorn to give you this numbing kind of spice.

“We actually have our chicken karaage at each of our restaurants as well,” Stanwyck said. “But Loro is by far the best one out of all the restaurants. Really comforting,” he added.

Covid-19 had a large impact on the restaurant industry,

Wonton Chips and Dip

Facts and Ingredients

The Wonton Chips and Dip is a recipe at Loro that includes fried wonton chips, green pepper salsa, and a deep peanut sauce. The dish is an interesting play on a classic chips and salsa, while also incorperating some asian influence into the dish.

“Breaking bread is such a good opportunity for us to create a sense of community, and I really thrive on that.”

-Training Coordinator, Stevie Stanwyck

Wonton Chips and Dip

Facts and Ingredients

The Wonton Chips and Dip is a recipe at Loro that includes fried wonton chips, green pepper salsa, and a deep peanut sauce. The dish is an interesting play on a classic chips and salsa, while also incorperating some asian influence into the dish.

and Loro in particular, according to Stanwyck.

When asked about if the entire restaurant industry was affected by the pandemic, Stanwyck said,

“There’s two big things that have affected it the most,” Stanwyck said. “The first has just been staffing… and the second restaurants, but it’s a global thing.”

When asked if and how the Covid-19 pandemic affected Loro, Knight said “Yes, many restaurants have had to close their doors because of the pandemic, but some, like Loro, have thrived.

“Loro was ready for the adjusted challenges that we had to face as a result,” Knight said. “Loro is built for people to eat outside. Loro is built to be a quick ordering experience, not a long, drawn-out experience, and Loro has the capacity to do a ton of take-out, so Loro is one of those an example of a restaurant that is thriving as a result of the pandemic.” Many other restaurants were affected by the pandemic, positively and negatively, but it wasn’t catastrophic for Loro. When the shutdown happened, and takeout was a must-have for a lot of restaurants, Loro was already equipped with the necessary precautions to function well using only the takeout services.

Currently, there is only one location of Loro in each of Austin, Dallas, and Houston, but when asked about any upcoming plans, both Stanwyck and Knight agreed that there will be a couple new ones all over Texas. Knight said,

“They’ve opened a Loro in Dallas and there’s a Loro now open in Houston, and I think there might even be a second Loro coming to Austin.” Stanwyck said, “There will be one. It will probably be in Cedar Park.”

“Some Restaurants have failed as a result (of the Covid-19 pandemic), and some have increased their bottom line. Some made it, some didn’t, but it absolutely has affected them.”

-Former Loro GM, Zach Knight

CHicken Karaage

Facts and Ingredients

Chicken Karaage is made with boneless chicken thighs, which are then fried. At Loro, the chicken comes with thai chili gastrique, szechuan salt, and szechuan peppercorn. The combination of those three ingredients introduces an almost numbing spice.