"Serving from-scratch, unprocessed, clean food to our community, taking care of our staff and treating them like family, and providing genuine hospitality to our guests – these are things we truly care about.”
Grilled giant beef rib with carawaypaprika honey, pickled carrots, whey-fermented cabbage, green onions, and dill; wild boar confit with bone broth, salsa macha, fermented greens, red onion, pickled ash hominy, and coriander; spring vegetable salad with radish, cucumber, snow peas, beets, coal-roasted squash, and basil vinaigrette.
When Dai Due says local, they mean it. Take their wine list, for example – all Texas wines that use only Texas grapes. Or their commitment to serving wild boar, an invasive species in Texas. Even the furniture is made by local craftsmen. And as for vegetables? If they’re not in season, they’re not on the menu. Thanks to an in-house butcher program and an open-fire cooking rig, the meat options – especially the wild boar – truly shine at Dai Due. But don’t overlook the vegetarian options: a seasonal mezze board full of pickled vegetables, spiced purées, and grilled flatbreads is a knockout.
“Griffiths has created a place and a cuisine that are uniquely Texan – almost every ingredient, from olive oil to meat to wine, comes from within 200 miles – without any Lone Star State clichés.” –Andrew Knowlton, bon appétit
A hyper-Texas restaurant featuring seasonal produce, meats & wild game