A Holiday Miracle
Words by Jessi Devenyns Photos by Aaron Franklin
It was a bleak day for Austinites of all stripes when an errant ember set Franklin Barbecue on fire in the early morning hours of August 26. For far too long, the snaking line of overheated, hungry humans was not to be seen while the parking lot stood empty as a eulogy to Austin’s best barbecue that was once served up to a lucky few. However, spirits have once again begun to stir in this ghost town.
Aaron Franklin just announced the reopening of the barbecue joint the week of November 14, just in time for you to place your Thanksgiving smoked meats order. The Austin American-Statesman‘s Matthew Odam reports that the first week of operation will be limited to only 75 briskets a day being served instead of Franklin’s usual 120. Franklin said that he hopes to resume full operations by the third week of December.
For long-time customers, because of the structural damage caused during the fire, expect to find not only a new smokehouse turning out your favorite brisket, but also a newly refurbished dining room in which to savor your meal.
More importantly in Franklin news: while the beacon of Austin’s barbecue mecca was shuttered, Franklin was busy cooking up other collaborations to continue to make our mouths water. Our very own James Beard, award-winning pit master, has teamed up with another local culinary superhero, Tyson Cole, to bring us Loro, an Asian smokehouse that will reside on South Lamar.
This dynamic duo has been cooking up ideas for some time and this much-anticipated restaurant will fuse their signature cooking styles – Central Texas barbecue and Japanese cuisine – to create the unique Asian smokehouse and bar.
Imagine smoked lamb with Japanese pickled daikon radish chips. Okay, that might not be on the menu, but that’s what was served up at the Butcher’s Ball by Cole’s emblematic eatery, Uchi, and its bold flavors should absolutely be offered when Loro opens.
Of course, Franklin’s involvement should offer some unique cross-cultural collaboration. To complement its food, the restaurant will be featuring classic Central Texas craft beer and batch cocktails when it opens in 2018.
900 E. 11th
2115 South Lamar Boulevard