Dai Due Test

Restaurant and butcher shop serving Texas-sourced, seasonal menus with wild game, local seafood, and in-house preserved food.

Dai Due was created in 2006 to reconsider what 'our' food is and will be. We serve dinner Tuesday through Sunday and brunch Friday through Sunday, with a daytime deli counter offering same-day pickup orders. Our menu is built entirely around ingredients found within our region, so the bounties and scarcities of the seasons set the theme. We look forward to asparagus for three or four weeks, apples in August, and fall flounder when it arrives. Because of this focus, preservation is central to how we cook: we dry, can, pickle, ferment, smoke, candy, and freeze to make the most of what the land and waters give us....

We do not use vegetables or fruit grown far away, meats from factory farms, fish that are not from our waters, or foreign cheeses. Our potatoes are certified organic when not locally sourced. Almost all of our dry goods and vinegars are certified organic, and we buy mostly organic grains and corn grown and milled in Texas. Dai Due is seed oil-free: we cook primarily with Texas olive oil, animal fats from hogs, beef, chicken, and duck, and butter. We deep-fry in beef tallow. Our mayonnaise is made with Zero Acres fermented sugarcane oil. Our wines and beers are from Texas, and the wines are never made from imported grapes. Non-alcoholic beverages are made in-house or sourced from local producers.