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Farm-to-table fare from locally sourced ingredients served in a rustic space with a butcher shop.
Address and Contact Information
Address: 2406 Manor Rd, Austin, TX 78722
Phone: (512) 524-0688
Website: http://www.daidue.com/
Menu Photos
Order and Reservations
Order: Order online
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DAI DUE
Dai Due. 2406 Manor Road, Austin Info (at) daidue.com 512.524.0688. Copyright © 2014-2017 Dai Due. Illustrations by Annie Taylor. Graphic design by Little …
Dai Due (@daidue) · Austin, TX – Instagram
46K followers · 1.4K+ posts · Austin, TX.
Dai Due – Austin – a MICHELIN Guide Restaurant
Texans are known around the world for their inimitable hometown pride, but Chef/owner Jesse Griffiths takes his affection for the Lone Star state to another …
Reviews
Royce Ilse
This is fine wild game dining. Its a great representation of how wild game can be dressed up with the best and even better than your standard market meats. The textures are different and the flavors vary depending on so many variables. Come with an open mind and ready to take some ideas home to get more out of your harvests! The service was excellent and the atmosphere is perfect, rustic and most of the cooking is done in view. I dont think you will regret it.
… moreC Crosby
Enjoyed a beautiful brunch on the patio. Everything from the champagne to the beet ketchup for the fries was delicious. The back patio was the perfect setting for the meal. The flautas set the stage – offering warm broth topped with crunchy tortilla and tender boar. The pastrami sandwich was as good as any – dripping with sauerkraut and beet dressing. And the fries were completely devoured by the end of the meal. Can’t way enough how much we enjoyed this spot. An anniversary brunch that will now be in our regular rotation.
… moreChase Mastel
In a time when authenticity on the plate is increasingly elusive, this restaurant delivers a truly refreshing return to real food. Both the cuisine and the service were outstanding, making it a destination we will absolutely revisit. The nilgai, wild boar, and aged quail were impeccably tender, each thoughtfully prepared and deeply flavorful. The tallow fries, crisp and rich, were an excellent accompaniment and a standout in their own right.
… moreSecondaryProtocol1
If anyone wants to make a name for themselves, I would say it’s definitely this location. They come out swinging with homemade ketchup with a beat base recipe. And while the burger was in need of some editing to make the wakyu meat stand out more. Their flavors definitely encourage me to come back and see what other surprises they conjur up
… moreCalvin Click
We’ve been coming here for years, and it never disappoints. On our most recent visit, they had frozen cinnamon rolls for sale at the front of the restaurant, and we decided to give them a try. If you like cinnamon rolls, these are the best. The balance of sweet and savory is perfect, and you can actually taste the dough—not just the icing. I’m not usually one to write reviews, but these cinnamon rolls absolutely deserved one.
… moreK Liu
Amazing food; especially love the grilled pork chops. Menu changes constantly: Have been back multiple times already. Great dining environment. Very limited parking. Be prepared to park in the residential areas across the street during peak dining hours. Be prepared to make reservation 1-2 weeks in advance if you have a large party.
… moreShannon Morgan
My man took me here for my birthday and OMG it was incredible! I didnt have much knowledge about the animals listed on the menu as I don’t hunt, but the waitress was so informative and sweet and really took the time to explain each dish to us as well as what pairs best with what. She even made a great suggestion for my 10 month old daughter, as well!! 10/10 totally recommend!
… moreJohn Thurston
Excellent script. No notes. What a fantastic meal. We had the tallow-fried, wild boar carnitas flautas, beef fat fries with beet ketchup and chile mayo, the pastrami sandwich, and the dry aged Longhorn cheeseburger. Everything was exceptional, including the service.
… moreMatthew Hughes
I ended up going with the Pastrami Reuben as an appetizer, and I cannot lie. It was one of the best in the city. The pastrami was sliced thin and generously stacked along with sauerkraut on grilled rye bread. However, tradition stops there because Swiss cheese is swapped out for pepperjack, and the dressing, normally a thousand island or Russian, is replaced with a beet 1,000 island sauce.
It is a sloppy sandwich and we ended up knife and forking it, but the goeyness of all those flavors melding together started the night out right.
There is not a lot of seafood on the menu here, that is not Dai Due’s focus. We did try the Gulf Brown Shrimp as an appetizer. Four large shrimp are skewered and served with charred tomatoes and a garlic vinaigrette. My wife and I agreed we could have eaten three of those.
O.K. back to the meat. When I previewed the menu, I focused in on their Cold Meat Board. It did not disappoint. Wild Boar was the star of the show, presented in three different forms – a rillette, a pecan country pâté and a summer sausage. A smoked duck breast and a chicken liver mousse with cherry mostarda rounded out the proteins on the board. The dish was completed with pickles, Fireman’s #4 mustard and an enormous mountain of grilled sprouted rye bread.
That’s a lot to unpack! The three wild board creations really showcased the talent of the kitchen. I liked the pecan country pâté the best. In the picture, it’s the meat that looks like a slice of Spam. No, I am not comparing the taste to Spam, just the visual image. The pecans do come through and with their buttery and slightly sweet taste mixing well with the rich, pork taste of the boar. I liked to use the mustard on top of it too. Definitely try it without the mustard first to see if you can taste all those flavors. The boar summer sausage was equally tasty. It had a slight, smokey, peppery flavor to it. The rillette seemed a bit meh compared to the other items. Maybe my taste buds were overwhelmed by the time I got to it.
While the wild boar was the featured meat, I felt the chicken liver mousse stole the show. Mousse when done right has a smooth almost velvety mouth-feel, and yes it was done right. Then the Dai Due kitchen topped the mousse with cherry mostarda, and the sweetness of the Italian condiment perfectly complimented the savoriness of the chicken.
I liked the mouse so much, I almost, forgot about one of my favorite charcuteries, the smoked duck breast. The delicate cuts of smokey duck were shaved thin, and the taste, pure decadence!
A last note on the meat board, the bread. So, I started off saying they served the meats with a mountain of bread. Quite the opposite of many places that always seem to give you not nearly enough crackers, crostinis or bread to get through the dish. I laughed at first because it seemed like there was way too much. Um, no. As I got toward the end of the board I had to ration out the last two pieces. Apparently, they know what they’re doing – like there was ever a doubt.
Their pudding is served in a small glass jar with whipped cream and candied pecans. Even if you are full like I was, you can and should use this as an ending to your meal. I also encourage you to try the Texas Valkyrie’s Kiss which is a Wildflower Mead.
Overall it was a great experience at Dai Due. I do not know what their other seasonal menus look like, but for what they have now, if you don’t like meat this may not be your place.
I love the options, but know that going in meat is king at Dai Due. Wonderful appetizers and sides, so like us, you can create a lighter meal if desired.
If you appreciate creative, fresh food that tastes incredible this is your place. Service is impeccable. What a gem for Austin.
… moreIt is a sloppy sandwich and we ended up knife and forking it, but the goeyness of all those flavors melding together started the night out right.
There is not a lot of seafood on the menu here, that is not Dai Due’s focus. We did try the Gulf Brown Shrimp as an appetizer. Four large shrimp are skewered and served with charred tomatoes and a garlic vinaigrette. My wife and I agreed we could have eaten three of those.
O.K. back to the meat. When I previewed the menu, I focused in on their Cold Meat Board. It did not disappoint. Wild Boar was the star of the show, presented in three different forms – a rillette, a pecan country pâté and a summer sausage. A smoked duck breast and a chicken liver mousse with cherry mostarda rounded out the proteins on the board. The dish was completed with pickles, Fireman’s #4 mustard and an enormous mountain of grilled sprouted rye bread.
That’s a lot to unpack! The three wild board creations really showcased the talent of the kitchen. I liked the pecan country pâté the best. In the picture, it’s the meat that looks like a slice of Spam. No, I am not comparing the taste to Spam, just the visual image. The pecans do come through and with their buttery and slightly sweet taste mixing well with the rich, pork taste of the boar. I liked to use the mustard on top of it too. Definitely try it without the mustard first to see if you can taste all those flavors. The boar summer sausage was equally tasty. It had a slight, smokey, peppery flavor to it. The rillette seemed a bit meh compared to the other items. Maybe my taste buds were overwhelmed by the time I got to it.
While the wild boar was the featured meat, I felt the chicken liver mousse stole the show. Mousse when done right has a smooth almost velvety mouth-feel, and yes it was done right. Then the Dai Due kitchen topped the mousse with cherry mostarda, and the sweetness of the Italian condiment perfectly complimented the savoriness of the chicken.
I liked the mouse so much, I almost, forgot about one of my favorite charcuteries, the smoked duck breast. The delicate cuts of smokey duck were shaved thin, and the taste, pure decadence!
A last note on the meat board, the bread. So, I started off saying they served the meats with a mountain of bread. Quite the opposite of many places that always seem to give you not nearly enough crackers, crostinis or bread to get through the dish. I laughed at first because it seemed like there was way too much. Um, no. As I got toward the end of the board I had to ration out the last two pieces. Apparently, they know what they’re doing – like there was ever a doubt.
Their pudding is served in a small glass jar with whipped cream and candied pecans. Even if you are full like I was, you can and should use this as an ending to your meal. I also encourage you to try the Texas Valkyrie’s Kiss which is a Wildflower Mead.
Overall it was a great experience at Dai Due. I do not know what their other seasonal menus look like, but for what they have now, if you don’t like meat this may not be your place.
I love the options, but know that going in meat is king at Dai Due. Wonderful appetizers and sides, so like us, you can create a lighter meal if desired.
If you appreciate creative, fresh food that tastes incredible this is your place. Service is impeccable. What a gem for Austin.
Lori He
We came here to celebrate our anniversary and had a wonderful time. We truly appreciated the team’s excellent service.
Food: The restaurant follows a farm-to-table concept, making everything fresh and high-quality. We ordered several items, but my favorite dish was the Lion’s Maine mushroom appetizer.
– Green Salad: This was a light start to the meal. It had a stronger salt and citrus flavor, but I enjoyed it.
– Lion’s Maine: This dish had a more pronounced acidity, but it balanced nicely with the green onions and grilled sourdough bread.
– Dry-aged Longhorn Cheeseburger: It was good, but nothing exceptional.
– Beef Fat Fries: These house-cut fries came with beet ketchup and chili mayo
– Colossal Pork Chop: This was seared well and lightly seasoned, allowing the quality to shine through. While it was nice, it was on the fattier side.
Service: Our server, Ana, was attentive and friendly, and we loved her energy.
Ambiance: The decor was barn-house themed, creating a casual and welcoming yet semi-formal atmosphere.
Overall, I loved the restaurant’s concept, and the team was great. While I wasn’t blown away by the food, it was more on the comforting side. I’m looking forward to returning next time to try other items on the menu.
… moreFood: The restaurant follows a farm-to-table concept, making everything fresh and high-quality. We ordered several items, but my favorite dish was the Lion’s Maine mushroom appetizer.
– Green Salad: This was a light start to the meal. It had a stronger salt and citrus flavor, but I enjoyed it.
– Lion’s Maine: This dish had a more pronounced acidity, but it balanced nicely with the green onions and grilled sourdough bread.
– Dry-aged Longhorn Cheeseburger: It was good, but nothing exceptional.
– Beef Fat Fries: These house-cut fries came with beet ketchup and chili mayo
– Colossal Pork Chop: This was seared well and lightly seasoned, allowing the quality to shine through. While it was nice, it was on the fattier side.
Service: Our server, Ana, was attentive and friendly, and we loved her energy.
Ambiance: The decor was barn-house themed, creating a casual and welcoming yet semi-formal atmosphere.
Overall, I loved the restaurant’s concept, and the team was great. While I wasn’t blown away by the food, it was more on the comforting side. I’m looking forward to returning next time to try other items on the menu.