A definite bright spot of the new year is the opening of the area’s second Asian-inspired mashup from Austin chef Tyson Cole (Uchi, Uchiko) and barbecue expert Aaron Franklin.

Loro’s cathedral ceiling, wooden beams, clusters of tables and counter service give it a gathering-place informality.

Order the crunchy sweet-corn fritters and chile-spiked karaage chicken nuggets, followed by Loro’s smoked turkey brightened with apricot chutney and mint.

The brisket isn’t the Central Texas style you’d expect from Franklin, but its vinegary kick and pickled spices are still terrific.