Loro pairs two distinct culinary traditions under one concept its founders call an "Asian smokehouse": Southeast Asian flavor and technique layered onto traditional Texas barbecue smoke. The pairing comes from Tyson Cole of Uchi and Aaron Franklin of Franklin Barbecue, and it shows up across a menu of smoked meats, vegetable dishes, and salads built around that East-meets-Texas idea.
The brisket sandwich has become a reference point for regulars. Service runs counter-style — order at the bar, then grab a seat inside or out. The restaurant sits in Old East Dallas near the edge of Bryan Place, within reach of Lower Greenville, Knox-Henderson, and Deep Ellum, with a dog-friendly patio and seating built to handle both walk-ins and large groups.
Loro has built a local following for its fusion approach, with regulars citing consistency, attentive service, and thoughtful details as reasons to keep coming back.
The brisket sandwich has become a reference point for regulars. Service runs counter-style — order at the bar, then grab a seat inside or out. The restaurant sits in Old East Dallas near the edge of Bryan Place, within reach of Lower Greenville, Knox-Henderson, and Deep Ellum, with a dog-friendly patio and seating built to handle both walk-ins and large groups.
Loro has built a local following for its fusion approach, with regulars citing consistency, attentive service, and thoughtful details as reasons to keep coming back.