Dai Due
Meat lovers, unite! Jesse Griffiths’s 2015 Hot 10–winning all-day restaurant-slash–butcher shop is built for the type of person who wants to devour a giant grilled beef rib—then take home a dozen boar sausages. Think toasted pancake sandwich with venison breakfast sausage, grilled giant beef rib with potato and sauerkraut dumplings, roast half chicken—even the tomato-avocado salad arrives with a dusting of dried beef and dried crickets (more protein!). Nightly “Supper Club” specials showcase the resourceful chef’s versatility: There’s Gulf seafood on Fridays, mixed grill on Saturdays, and fried chicken on Sundays. 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 a couple hundred miles. Hard to believe this place started as a stall at the farmers’ market.
PRO TIP: Come Sunday for fried chicken night with all the fixings: These birds are fried in beef tallow, easily making them the best in Austin.
THE DETAILS: Closed Monday. Breakfast and lunch, 10 a.m. to 3 p.m.; dinner, 5 to 10 p.m.
