Accolades

  • Best Places to Dine on the Farm
    Bon Appétit
  • Austin's Top 10 Food Celebrities
    The Austin Chronicle
  • Top Nine Savory Bites
    The Austin Chronicle
  • Author
    Afield: A Chef's Guide...
  • 25 Most Outstanding Restaurants of 2015
    GQ

My Restaurants

  • Dai Due
    2406 Manor Rd.
    Ste. A
    Austin, TX

Where I Eat

Behind the Scenes

Chef Jesse Griffiths reviews  at post.venue.name
"Gulf Blackfin Tuna Caponata, a great way to say goodbye to summer. The last of the onions, peppers, eggplant, garlic and tomatoes are first sautéed in olive oil, then oil-poached tuna, mulberries (the last of this spring's frozen, standing in for the traditional raisins), vinegar, honey, dried orange and herbs are added. Simply served with grilled bread, this is our first course in tonight's Supper Club, followed by a mixed grill of quail, smoked bison sausage, wild boar sausage, Wagyu meatballs and a pork chop. #eatahogsavetheworld #atxeats #gulfseafood #caponata"
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Chef Jesse Griffiths reviews  at post.venue.name
"Real Coq au Vin is made with coq, or rooster. A byproduct of an egg-focused chicken operation, roosters can get a little rangy and tough, so the industrious French came up with a way to celebrate this bird by marinating it in red wine to tenderize, then slowly cooking it. We further follow tradition by garnishing with bacon, mushrooms fried in bacon fat, glazed carrots (new-crop), parsley (new-crop), Valley lemon (new-crop), mashed potatoes and a pate made from the rooster's liver, heart and gizzards, slathered onto grilled bread. Bring a friend or two, splurge on a bottle of Texas' finest red and see why the French have this reputation. #coqauvin #rooster #coldfront #atxeats #austineats"
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Chef Jesse Griffiths reviews  at post.venue.name
"Every single Tuesday, we fire up the wood-burning plancha and serve burgers. These are fresh ground Wagyu ribeye trim, dry-aged and mixed with a little bacon. Garnishes are kept simple: onion (in season), Stryk cheddar, dill pickles and a tangy sauce especial. Served with onion rings (in season). We are confident you will like this. #cheeseburger #atxeats #austineats"
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Chef Jesse Griffiths reviews  at post.venue.name
"GMXO, a play on XO and a play on words (Gulf of Mexico). This incredibly savory sauce is made with Gulf shrimp and squid - both dried - and fresh ginger, garlic, housemade fish sauce, smoked ham, fresh and dried chilies, sugar and oil. We will use this to dress grilled shrimp and roasted oysters this winter. #gulfseafood"
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Chef Jesse Griffiths reviews  at post.venue.name
"Tonight’s Supper Club: Grilled Tandoori-Marinated 1/2 Chicken with Bok Choy, Mint & Cilantro Chutney, Raita, Spiced Potatoes, Rice and Flatbread - a great way to feature beautiful fresh ginger and turmeric from @inthegardenfarm. #austineats #eatlocal #atxeats"
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From My Menu

Whole fish at Dai Due
$$
Steakhouse, Deli/Sandwich Shop, Modern, Traditional, American
Jessica Maher
1 Recommendation
Mezze at Dai Due
$$
Steakhouse, Deli/Sandwich Shop, Modern, Traditional, American
Katherine Clapner
1 Recommendation
Bread at Dai Due
$$
Steakhouse, Deli/Sandwich Shop, Modern, Traditional, American
Clinton Kendall
1 Recommendation