Dai Due is one of the spots in Austin that lives up to all the hype you’ve heard. Owner Chef Jesse Griffiths is at the height of his career right now. His cookbook, "The Hog Book: A Chef's Guide to Hunting, Butchering and Cooking Wild Pigs", won a James Beard Award this year. His book, the restaurant, and his hunting school The New School of Traditional Cookery seek to educate folks about the sustainable and delicious nature of eating wild game. Every single ingredient on the menu, even the beer and wine, are sourced from Texas. Because of this passion for all things local, since opening in 2014 Dai Due has garnered quite a cult following among Austin foodies. 

Everything on the menu sounded absolutely delectable the evening I went. I was dining alone, so I opted to order out of my comfort zone and play what I call “Recommendation Roulette”.  Basically I order whatever the server seems most excited about when describing.  I highly suggest you play this game at Dai Due.

My server was highly knowledgeable about everything on the menu, but she seemed most animated when talking about the Nilgai Tartare and the wild boar Boudin Blanc which came with mashed potatoes and a stewed cherry and onion reduction. I was sold on her excitement and it did not disappoint!

Once I ordered, I decided to really take in the place while I sipped my wine. I opted for the Block 55 Vineyards Sauvignon blanc. I find most Texas wines underwhelming and this was honestly my least favorite part of eating at Dai Due.  I figured I’d give it a try though in the spirit of the experience of Dai Due. Next time I go, I’ll definitely be trying the Raspberry Shrub, a colorful cocktail that has an interesting history dating back to the 17th & 18th century.

Dai Due operates as a butcher shop and deli by day with high end “supper club” style dining at night. The butcher shop is located in the front, while the evening dining is towards the back. As you walk past the butcher shop area, there’s several wooden tables with both pew seating and chairs as well as some very cozy looking booths. The artwork is mostly Audubon society style drawings of Texas wildlife and landscape. There’s also some impressive taxidermy hanging around Dai Due. Towards the back there’s an outdoor dining area with string lighting that perfectly illuminates the space. 

Then my appetizer arrived. The Nilgai tartare had a gorgeous presentation and came with house made potato chips.  The more I ate this dish, the more flavors came out. It was creamy, earthy, spicy, and overall perfect. It was garnished with nuts and mint, which added to the flavor & texture complexity of this dish.

The boudin was presented on top of the mashed potatoes with the stewed cherries nestled in the crescent of the boudin. This was also out of my comfort zone, but I’m so glad I took that leap! The tartness of the stewed cherries along with the onion in the reduction paired brilliantly with the boudin.

Overall, I had an amazing time at Dai Due and I can’t wait to bring a group there so I can experience more of what this unique menu has to offer.