Aaron Franklin, left, and Tyson Cole, right. Photo courtesy of Loro via Instagram.

Loro isn’t the average Texas barbecue stand. Originally founded in Austin in 2018 by Aaron Franklin and Tyson Cole, it mixes the saltiness and fattiness of Texas barbecue with the spice and acid of Asian ingredients.

Franklin, a pitmaster, and Cole, the chef of Uchi, are coming together to open up Loro on Haskell Avenue on July 5, according to the Dallas Morning News.

The duo announced in October 2019 they would open a Dallas location.

Diners, perhaps wearing casual attire like flip flops, will walk up to the counter. They’ll order smoked beef brisket with chili gastrique and Thai herbs, or maybe the fried fish with salt and vinegar beet chips and brisket coconut rice with Thai chilis, which they can only get at the Dallas location. If they show up during happy hour, they might order the French onion brisket melt for $8.

Then they’ll sip their slushies and munch on the barbecue on the patio or in the beer garden or indoor dining room.

Keep up with updates on Loro’s Instagram.

Loro is located at 1812 N. Haskell Ave.