Accolades

  • Best Places to Dine on the Farm
    Bon App├ętit
  • 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
"It's peak season for our mezze board. Marinated zucchini, spiced beet puree, creamer pea hummus, sprouted wheat tabouli, coriander carrots, poppyseed yogurt, beet green pkhali, marinated cucumbers and flatbread make for a great starter for a group or even a light dinner for one. And, it's only $16 on happy hour. #austinfood #mezze #atxeats #eatyourvegetables"
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Chef Jesse Griffiths reviews  at post.venue.name
"Hunting/Fishing School day 3: this pizza is the culmination of a couple day's work. We made mozzarella from Mill-King curds, made (and canned) fresh tomato sauce, butchered a huge axis deer and made fresh herb Italian sausage and made the dough. #newschooloftraditionalcookery #fieldec"
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Chef Jesse Griffiths reviews  at post.venue.name
Donuts in our house-rendered beef tallow
"Did you know that every Saturday for brunch our pastry team fries up a round of donuts in our house-rendered beef tallow? Perhaps you've tried our fried chicken... That tallow-magic is just as amazing on a soft potato yeast dough, glazed with the flavors of the season! It's time to ring in the weekend. #daidewberry"
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Chef Jesse Griffiths reviews  at post.venue.name
"Fishing/Hunting School day 1. That's a 7 pound hybrid, destined for lunch tomorrow. Tonight's turkey hunt didn't yield anything, but we've found the roosts and are ready for them in the morning. Tomorrow's class will cover fish, game, basic doughs, cheesemaking and canning, with a big dinner to follow. For more information about booking a private class on your ranch (or one of our partner ranches), email us at info@daidue.com. #newschooloftraditionalcookery #eatahogsavetheworld #fieldec"
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Chef Jesse Griffiths reviews  at post.venue.name
"We are very happy to see some of the first Markley Farm tomatoes of the season. Our tomato salad, with venison machacado, roasted crickets, cotija, cilantro and chilies is available on the lunch and dinner menu starting today! #tomato #localfood #machacado #summerishere"
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From My Menu

Chef Clinton Kendall reviews Bread at Dai Due
$$ | Steakhouse, | Deli/Sandwich Shop, | Modern, | Traditional, | American
1 Review
"At this hyperlocal restaurant and butcher shop, baker and pastry chef Abby Love makes the best bread in the city. Enjoy it in the restaurant or grab a loaf to go from the butcher shop."
Chef Katherine Clapner reviews Mezze at Dai Due
$$ | Steakhouse, | Deli/Sandwich Shop, | Modern, | Traditional, | American
1 Review
"Now I have an addiction. This mezze plate is supreme. I literally mowed the entire board on my own. That za'atar and hummus. Holy shit, batman!"
Chef Jessica Maher reviews Whole fish at Dai Due
$$ | Steakhouse, | Deli/Sandwich Shop, | Modern, | Traditional, | American
1 Review
"They do whole fish on Fridays at Dai Due. There was one I had a couple of months ago that had gremolata on top that was really amazing. "