Loro is an asian smokehouse restaurant in South Lamar, Austin.
Editorially verified May 18, 2026 by Elliot Marsh, TableJourney editor. Source.
Guided tour · 3 hours
Six East Austin smokehouses in three hours, including a MICHELIN One Star pitmaster and three Bib Gourmands. Skip every line, ride in an air-conditioned van, and come hungry.
11 hours
Get ready to have a road trip experience to the Capital of Texas. We will enjoy the beautiful hill country stopping at wonderful places.
Water activity · 6 hours
Join a guided boat tour of Lake Travis in Austin. Enjoy a BBQ lunch, swim in the lake, and learn about the area's history. Choose this tour to join a group and to meet...
Address: 2115 S Lamar Blvd, Austin, TX 78704
El Naranjo in Austin is Iliana de la Vega's James Beard-winning regional Mexican kitchen on South Lamar, serving Oaxacan moles and coastal ceviches.
OrderThe mole negro de Oaxaca; de la Vega trained at the source in Oaxaca City and rebuilt it in Austin.
TipThe Sunday-supper format runs a slightly different menu; ask about it when booking.
Fonda San Miguel in Austin is Tom Gilliland's 1975 interior-Mexican dining room on North Loop, a pioneer of regional Oaxacan and Yucatecan cooking.
OrderThe cochinita pibil from the Sunday hacienda brunch buffet, plus a bowl of pozole.
TipThe Sunday brunch buffet is the showcase; book the dining room for it at least a week out and arrive at 11.
Jeffrey's in Austin is McGuire Moorman's heritage steakhouse on West Lynn since 1975, a Clarksville room with tableside Caesar and oak-grilled steaks.
OrderThe dry-aged ribeye on the bone, with the tableside Caesar to start.
TipJosephine House next door, by the same operators, is the no-booking sibling for a more casual lunch.
El Naranjo in Austin is Iliana de la Vega's James Beard-winning regional Mexican kitchen on South Lamar, serving Oaxacan moles and coastal ceviches.
OrderThe mole negro de Oaxaca; de la Vega trained at the source in Oaxaca City and rebuilt it in Austin.
TipThe Sunday-supper format runs a slightly different menu; ask about it when booking.
Barley Swine in Austin is Bryce Gilmore's farm-driven Burnet Road tasting room, the chef's first kitchen since 2010, with a Texas-only sourcing rule.
OrderThe full chef's tasting menu; the kitchen builds it around what came in that morning.
TipOdd Duck and Sour Duck Market are Gilmore's sibling rooms; book Barley Swine for the most kitchen-led experience.
Nixta Taqueria in Austin is Edgar Rico's heirloom-corn taqueria on East 12th, a James Beard Emerging Chef 2022 winner and Michelin Green Star kitchen.
OrderThe duck-carnitas taco on the pink-corn tortilla; the masa is ground each morning for service.
TipTortillas are nixtamalized in-house from heritage corn; order direct from the counter, no booking.
Kemuri Tatsu-ya in Austin is the Tatsu-ya team's Japanese-izakaya-meets-Texas-BBQ mash-up on East 2nd, a Michelin Bib Gourmand kitchen with sake list.
OrderThe brisket ramen; the tonkotsu broth runs into the BBQ kitchen and back out.
TipThe sake list is unusually deep for a BBQ-leaning room; ask the bar to route a flight from Junmai to Daiginjo.
