Fresh, healthy, bright, and acidic: That’s how Austin-based chef Tyson Cole describes his upcoming restaurant, Loro. The James Beard award winning chef plans to blend the signature flavors of his flagships, Uchi and Uchiko, with barbecue at an Asian-inspired smokehouse. I caught up with Cole at Feast Portland over the weekend, where he prepared a dish of sliced, smoked masu (Japanese trout) served chilled with fried corn, pickled green onions, and herbs. If this was a one bite mini-preview of the Loro menu, it’s got me intrigued. Now I want to see what a chef known for sushi can do with brisket. Tyson Cole’s smoked trout from Feast Portland. Photo by Daniel Vaughn Cole announced Loro in January, but offered little information about the menu. We now…View Original PostThe post Tyson Cole Dishes on Loro, His Upcoming Asian Smokehouse in Austin appeared first on Texas Monthly.