Dai Due
American restaurant · Blackland ·
Farm-to-table fare from locally sourced ingredients
Farm-to-table fare from locally sourced ingredients
"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
"No place is more dedicated to the concept of “local” than Dai Due in Cherrywood. This place does things the hard, Oregon Trail way. That means brined pork chops and 80-day dry-aged ribeyes cooked over a wood-fired grill, wild Hill Country game, and a menu made from locally sourced everything. It’s as Texas as it gets—with a semi-casual formality to match it—and every dinner here is just a little bit different from the last, with a menu that changes nightly. Fortunately for you, there’s no concern of dying from dysentery to experience it." - nicolai mccrary, matthew jacobs, raphael brion
