The past year or so has been big for Asian food in Austin, from the debut of two New York-influenced Chinese restaurants to a steady stream of Asian dessert spots and brunches. But there hasn't been much movement in cuisine from Laos — with a population of only about 7.5 million.
Lao’d Bar (pronounced "Loud") is changing that. The latest effort by Chef Bob Somsith claims to be Austin’s first Lao brick-and-mortar restaurant, opening in Far East Austin (9909 Farm to Market Road 969, Building 4) on April 24.
Located next to Sign Bar — another relatively new spot that collects the many signs of defunct or renovated Austin businesses — this restaurant is diversifying a patch of town that is still newly up-and-coming. As the name suggests, this restaurant is outfitted with a full bar, but also has a fairly robust menu.
Locals and Dallasites may recognize Chef Somsith's work from the food truck Sek-Sē•Füd•Kō (formerly SXSE), which served a small sampling of South Asian and Southern American fusion until closing to make way for the new space. Some of the menu items carry over, including the popular ribeye steak skewers with Lao barbecue sauce and pork bao buns.
The food truck's instantly recognizable crispy fried rice is still on the table.Photo courtesty of Sara Lauren Hinojosa
New additions to the very casual menu include an all-American duo with a twist: a pork sausage smashburger with Jeow bong aioli (sweet chili paste) slaw, rice fermented pickles, bacon, and American cheese; and a fried Lao sausage on a brioche bun with more Jeow bong aioli and "Lao’er-kraut." Alongside a ribeye with crying tiger sauce and lahb season are more tropical offerings: coconut escolar ceviche and an ahi tuna poké bowl. Many of these offerings will be spicy.
“I’m excited to expand the menu and share these dishes reflecting my Lao-American heritage with more people out at Lao’d Bar,” said Somsith in a press release. “It’s time for me to really embrace both of these cultures that I grew up with and to showcase them through food and beverages.”
This creamy ceviche is served with pork rinds and a beautiful presentation.Photo courtesty of Sara Lauren Hinojosa
Beverages will include some creative mixes and hard-to-find ingredients like Laos' best-selling beer, a jasmine rice lager aptly named Beerlao. Beverage consultant and lead bartender at Bulevar Staci Shon has put together a menu of altered classics like the "Muang Royale, a play on a mango sticky rice negroni," according to a release. Yes, that's a twist on a twist. It'll combine Thai rice washed Iwai Mars whiskey, mango, and Carpano vermouth. Other drinks include a coconut oil-washed vodka cocktail, a frozen cucumber margarita, and Mekong Sunset Freeze with mango, coconut, pineapple, and rice milk.
It's no accident that this space ended up next to Sign Bar; The two are both managed by the Topo Development Group. This means they also share a focus on reusing materials. The main bar is made of doors from Elgin, Texas, and an outdoor bar is located in the bed of a vintage pickup truck. The restaurant makes use of the outdoorsy setting with open garage doors and string lights, which the release likens to Lao night markets. Floral tablecloths, an elephant mural, and shelving from Nau’s Enfield Drug round out the space.
Lao'd Bar will be open Mondays through Fridays from 4-10 pm, and Saturdays from noon to 10 pm, and Sundays from 12-7 pm. More information is available at laodbar.com.
