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Dai Due
American
The butcher case up front, stocked with antelope salami and wild boar terrine, gives you a fair warning about what kind of restaurant this is. Dai Due is a supper club-style Texan spot where nearly everything on the plate, from the meat to the olive oil, comes from within state lines. The chef takes that constraint as a creative challenge rather than a marketing line, and the results run pleasantly strange. The Michelin Guide awards it a Bib Gourmand.
The awards strongest first
- AAA Three Diamonds
- USA Today Restaurants of the Year
- Michelin Guide Bib Gourmand
- The Infatuation #3 · The 25 Best Restaurants In Austin
- The New York Times The 25 Best Restaurants in Austin Right Now
- Eater The 38 Essential Restaurants in Austin
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Dry-aged wagyu rib-eyes
“the Texas-forever menu under chef Jesse Griffith has heavier dishes like dry-aged wagyu rib-eyes, quails stuffed with boudin noir, grilled chicken hearts, and coffee-cured antelope leg filets”
Eater -
Smoked pork porterhouse chop
“as well as the smoked pork Porterhouse chop with sauerkraut, Bavarian mustard, and chutney”
Michelin Guide -
Cold meat board
“Hits include the cold meat board with antelope salami and wild boar and dill pickle terrine”
Michelin Guide -
Quail stuffed with boudin
“quail stuffed with boudin and plated with pickled blueberries”
The New York Times
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