Dai Due
American restaurant · Blackland ·
Farm-to-table fare with butcher shop, local ingredients
Farm-to-table fare with butcher shop, local ingredients
"“This Cherrywood Texan restaurant is so regionally minded that even beer and wine are exclusively from the state. Equally satisfying for a lingering brunch or blowout feast at dinner, the Texas-forever menu under chef Jesse Griffith has heavier dishes like dry-aged wagyu rib-eyes, quails stuffed with boudin noir, grilled chicken hearts, and coffee-cured antelope leg filets. Diners can go lighter, too, with dishes like mixed greens salads and grilled cabbage. The decor vibe is industrial farmhouse — wood, brick, black accents, walls of preserves — and the outdoor patio has a vine canopy with twinkle lights. Best for: Showing out-of-town visitors why Texas is great.” You’ll also find Big Tree’s high-quality half-shells on the menu here, giving diners a reason to reconsider Gulf oysters." - Darcie Duttweiler
"This New Texan restaurant retained its Michelin Green Star from 2024 and also sits on the Bib Gourmand list." - H. Drew Blackburn
"No place is more dedicated to the concept of “local” than Dai Due. The Cherrywood MVP does things the hard, Oregon Trail way, and everything on the menu—from the wines to the vegetables in the salad—comes from Texas. Last we checked, there wasn't a lot of haddock or cod caught in the Texas Gulf, which means that Dai Due’s fish and chips are made with Gulf redfish. They’re not as shatter-crisp as some in town, but the flavorful fish and spicy housemade tartar sauce make up for it. Dai Due only serves the dish on Wednesdays, so clear your midweek calendar to try this regional version." - nicolai mccrary
"The people at Dai Due on Manor Road harness all of their superpowers—baking, butchery, wood-fire grilling, and tallow-frying—at brunch. So yes, you should order all the pastries, including seasonal fruit-filled kolaches, tallow-fried donuts, and wild boar boudin klobasneks. Yes, you will have a hard time choosing between the breakfast sandwich made with an antelope breakfast sausage or the dry-aged wagyu double cheeseburger. And yes, the craggly, crispy fried potatoes here are the best breakfast potatoes you’ll ever have." - nicolai mccrary, raphael brion, matthew jacobs
"Your local, all-in-one butcher shop and supper club. The homey atmosphere brings the farmers’ market indoors, and boy do they know meat. Buy your specialty cuts in the front shop, or sit down and stay awhile for an upscale, artisanal meal. Either way, you can be sure to end the day in a food coma." - lookthinkmake