Dai Due is a Texas-centric butcher shop and restaurant in Austin that centers its entire identity around local sourcing, seasonality, and regional food traditions. Founded by chef Jesse Griffiths, the concept grew out of farmers’ markets and underground supper clubs and has since become a destination for diners who value where their food comes from and how it’s prepared. The restaurant is rooted in the idea that great food should reflect the land around it, so nearly everything served—meat, produce, grains, wine, and beer—is sourced from Texas or the surrounding region whenever possible.
The space itself blends a working butcher shop with a warm, rustic dining room. Guests can see house-made sausages, charcuterie, and carefully selected cuts of meat at the counter, reinforcing the hands-on, craft-driven nature of the kitchen. The menu changes frequently based on what’s available from local farms and ranches, often featuring heritage meats, wild game, and thoughtfully prepared vegetables alongside classic Texas flavors. Dishes are refined but unpretentious, designed to highlight quality ingredients rather than disguise them.
Overall, Dai Due offers an experience that feels both grounded and elevated—part neighborhood butcher, part supper club—while preserving and celebrating Texas culinary heritage through responsible sourcing, traditional techniques, and season-driven cooking.
