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    BBQ News

    Chefs Aaron Franklin and Tyson Cole to open restaurant in East Dallas

    Teresa Gubbins
    Oct 3, 2019 | 10:58 am
    Tyson Cole and Aaron Franklin/ Loro
    Aaron Franklin and Tyson Cole at Loro in Austin.
    Photo by Logan Crable

    Two of Austin's biggest-name chefs are bringing their superstar collaboration to Dallas.

    Chefs Aaron Franklin and Tyson Cole will open a second location of Loro, the Asian Smokehouse and Bar, in Old East Dallas at 1812 N. Haskell Ave., at the corner of Munger Avenue.

    According to a release, the restaurant will open in late summer 2020.

    Loro is an Asian smokehouse and bar that Cole and Franklin debuted in Austin in 2018. The menu features grilled and smoked meats, sides, craft beer, and batch cocktails.

    The Austin location has an indoor-outdoor personality, where you can order food at the bar and sit inside or outside on a porch that's shaded by a canopy of hundred-year-old oak trees.

    It's said to be casual, affordable, quick, and good.

    Loro is part of Hai Hospitality, the restaurant group that owns Uchi and Uchiba in Dallas, plus locations in Austin, Houston, and Denver. So for Tyson, Dallas is old hat. But Loro will be Franklin's first venture outside of his acclaimed Franklin Barbecue in Austin.

    Like the original Loro, Loro Dallas will feature a variety of dishes created by Cole and Franklin that balance Southeast Asian flavors with traditional Texas barbecue.

    "Collaborating with Aaron on Loro has been such a great experience, and the reception to the food, drinks, and atmosphere has been stellar," says Cole in a statement. "We hope Dallas will dig the complex flavor combination of Southeast Asian food with the richness of smoked meat just as much as they do in Austin."

    Franklin notes in a statement that "Dallas has such a diverse food scene. I'm excited to have Loro be a part of it!"

    That strip of Haskell Avenue is still somewhat sleepy but is in the early stages of gentrification; E Bar Tex Mex, the restaurant from Eddie Cervantes, opened a block away in 2012. The building where Loro is going was previously occupied by a tax and accounting firm, and is next to a sweet patch of green.

    Loro Dallas will be designed by Austin-based firm Michael Hsu Office of Architecture. The release says that, like the original Loro, the Dallas location will recall the historic dance halls of the Texas Hill Country, with expansive dining space inside, as well as outdoor deck and patio seating.

    barbecue
    news/restaurants-bars

    Omakase News

    Downtown Dallas restaurant Sauvage expands with new dining twist

    Teresa Gubbins
    Dec 5, 2025 | 5:56 pm
    Sauvage
    Sauvage
    Sauvage

    A downtown Dallas restaurant famous for its multi-course tasting experience is letting its hair down: Sauvage, the high-end mom-and-pop restaurant near the Statler Dallas hotel, has a new dining option that gives a smaller, more casual taste.

    The restaurant opened in September with a set menu featuring 16 to 18 courses — wild game, seafood, vegetables, and dessert — all cooked via grill and smoker.

    While 16 courses might sound like a lot, the courses are mostly small bites. However, owners Casey and Amy LaRue received feedback from diners wanting a smaller option.

    "We were getting a ton of messages from guests who want to stop by just to try one dish, a bite, or a specific pairing without committing to the full tasting — so we built something for exactly that," Casey says.

    They've introduced a new three-course "Cocktails & Bites hour" featuring three dishes, each paired with its own cocktail, served from 5–6 pm on weekdays.

    Last week’s menu consisted of:

    • dry-aged red snapper crudo with La Chinola Way, a cocktail featuring passionfruit, mezcal, lime, and ginger
    • foie gras & truffle on house-baked croissant with Pendennis Club, a gin sour with apricot liqueur bitters
    • jerk-spiced shrimp with Clarified Paper Plane, a bourbon cocktail with Aperol, Amaro Nonino, and lemon juice

    The new offering continues their pattern of pairing courses with cocktails rather than wine — an approach they've embraced since opening. "Limiting pairings to wine can get boring — it so often ends up being one expensive red after another," Casey says.

    You can make a reservation on Tock, or just walk in and grab a seat.

    Caviar
    They've also added a new version of their classic menu: no caviar.

    "Some love having caviar integrated into the menu, but others prefer to skip it, whether for taste or dietary reasons, but still want the full value of the experience," Casey says. "With such a small counter, this put us in a strange position: do we give everyone caviar whether they want it or not, or do we remove it entirely and lose a core part of our menu?"

    Thus, a new menu without caviar, priced at $195, with an optional caviar course available for those who want it for $245.

    downtown
    news/restaurants-bars

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