Summary: When you walk up to Loro you don't expect to run into a bouncer...not truly a bouncer, but there is someone working the door. One thing you wouldn't expect at Loro is, it's counter service. The door person keeps the line from backing up and helps new arrivals navigate the menu. On busy days, they even open an outdoor bar so you can have a drink while you wait. Bram Tripp and the team at Loro have thought a lot about flavor and taste. For example, their Bavette is a cold smoked, beef fat con fit steak that is finished on a giant wood fired grill in their kitchen. They have karaage, Oak smoked salmon and even a brisket burger topped with a papaya salad. Even the bar menu is thought out so your drinks are fresh and quick. Even after trying half the menu I'll be back to voer the rest. If you had told me a year ago that I'd be sitting down with a highly skilled chef, who cooked bbq in Houston and then moved to an asian smokehouse in Austin, I might not have believed you. The truth is, the term "bbq" is starting to cover a wider range of food and I'm loving every minute of it. I already make Ramen, Pho, curry and other dishes with my BBQ leftovers. What Loro has done is inspire me to take it even further. I hope you enjoy this wide ranging conversation with an amazing chef and pitmaster, Bram Tripp. You can see the menu and hours at loroaustin.com. As always, tag us in your posts and in the comments @bestbarbecue and pick up your #meatman or #meatwoman shirts at www.bestbbqshow.com!
