Dai Due

Founded in 2006 by chef Jesse Griffiths and Tamara Mayfield, Dai Due began as a supper club and farmer's market stand before opening its brick-and-mortar butcher shop and restaurant in Austin in 2014. The restaurant sources nearly everything — from produce and meats to olive oil and wine — exclusively from Texas, earning Bon Appétit's Best New Restaurants recognition in 2015 and a 2025 spot on USA Today's Restaurants of the Year list. Griffiths, whose cookbook The Hog Book won a James Beard Award, is a leading figure in the farm-to-table and wild game cooking movements. Dai Due is listed in the Michelin Guide.

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