Dai Due

“My husband and I decided to try out Dai Due for our 8th anniversary, and unsurprisingly it was amazing! First off the reservations were pretty open mid-week; I had booked for Tuesday several weeks ahead of time but then had some plans shift and was able to change my reservation to Wednesday just a couple days ahead of time with no issues. We walked in through the front as the back entrance wasn't really obvious from the parking lot (which is quite small), but that was cool as we got to walk by the deli counter and see the meat and pickled veggies etc that were for sale. Our server was great, very helpful in suggesting items, explaining the menu, and answering any questions we had. On her suggestion we started with the sauteed mushroom appetizer but also requested the black garlic butter to be added on the side (I don't think there was an up charge) and this was a great choice! The mushrooms were tender but with a nice bite and super flavorful. We also got the grilled oysters- I forgot exactly what was in the sauce it had miso and something else, but it was so rich and flavorful! I couldn't decide what was the best between the two apps they were both amazing. The husband ordered the antelope over regular fries (as he doesn't like sweet potatoes) which they were happy to accommodate. It was delicious- tender and perfectly cooked with the chive butter on top. I had never had antelope before and found it very pleasant, not very gamey but with a slightly different flavor than beef. I got the quail over grits with a creole sauce and sauteed kale- amazing! It comes with two quail that I think were spatchcocked- the only bones were in the legs and wings so you could eat it easily. The grits were creamy and the sauce with the kale and quail was delicious. I was able to finish my whole meal but was pretty stuffed at the end! Our waitress encouraged us to get a dessert but when we declined brought us out a bowl of chai ice cream to share as she said she wasn't going to let us leave on our anniversary without a treat! All in all a great experience, only complaints are that they don't serve cocktails (there are plenty of local Texas liquors to choose from!) but we did enjoy a glass of wine, and then went next door to Vic and Als after dinner for a dessert cocktail!”

“In a time when authenticity on the plate is increasingly elusive, this restaurant delivers a truly refreshing return to real food. Both the cuisine and the service were outstanding, making it a destination we will absolutely revisit. The nilgai, wild boar, and aged quail were impeccably tender, each thoughtfully prepared and deeply flavorful. The tallow fries, crisp and rich, were an excellent accompaniment and a standout in their own right.”

“Enjoyed a beautiful brunch on the patio. Everything from the champagne to the beet ketchup for the fries was delicious. The back patio was the perfect setting for the meal. The flautas set the stage - offering warm broth topped with crunchy tortilla and tender boar. The pastrami sandwich was as good as any - dripping with sauerkraut and beet dressing. And the fries were completely devoured by the end of the meal. Can’t way enough how much we enjoyed this spot. An anniversary brunch that will now be in our regular rotation.”

“This is fine wild game dining. Its a great representation of how wild game can be dressed up with the best and even better than your standard market meats. The textures are different and the flavors vary depending on so many variables. Come with an open mind and ready to take some ideas home to get more out of your harvests! The service was excellent and the atmosphere is perfect, rustic and most of the cooking is done in view. I dont think you will regret it.”

“I ended up going with the Pastrami Reuben as an appetizer, and I cannot lie. It was one of the best in the city. The pastrami was sliced thin and generously stacked along with sauerkraut on grilled rye bread. However, tradition stops there because Swiss cheese is swapped out for pepperjack, and the dressing, normally a thousand island or Russian, is replaced with a beet 1,000 island sauce. It is a sloppy sandwich and we ended up knife and forking it, but the goeyness of all those flavors melding together started the night out right. There is not a lot of seafood on the menu here, that is not Dai Due's focus. We did try the Gulf Brown Shrimp as an appetizer. Four large shrimp are skewered and served with charred tomatoes and a garlic vinaigrette. My wife and I agreed we could have eaten three of those. O.K. back to the meat. When I previewed the menu, I focused in on their Cold Meat Board. It did not disappoint. Wild Boar was the star of the show, presented in three different forms - a rillette, a pecan country pâté and a summer sausage. A smoked duck breast and a chicken liver mousse with cherry mostarda rounded out the proteins on the board. The dish was completed with pickles, Fireman's #4 mustard and an enormous mountain of grilled sprouted rye bread. That's a lot to unpack! The three wild board creations really showcased the talent of the kitchen. I liked the pecan country pâté the best. In the picture, it's the meat that looks like a slice of Spam. No, I am not comparing the taste to Spam, just the visual image. The pecans do come through and with their buttery and slightly sweet taste mixing well with the rich, pork taste of the boar. I liked to use the mustard on top of it too. Definitely try it without the mustard first to see if you can taste all those flavors. The boar summer sausage was equally tasty. It had a slight, smokey, peppery flavor to it. The rillette seemed a bit meh compared to the other items. Maybe my taste buds were overwhelmed by the time I got to it. While the wild boar was the featured meat, I felt the chicken liver mousse stole the show. Mousse when done right has a smooth almost velvety mouth-feel, and yes it was done right. Then the Dai Due kitchen topped the mousse with cherry mostarda, and the sweetness of the Italian condiment perfectly complimented the savoriness of the chicken. I liked the mouse so much, I almost, forgot about one of my favorite charcuteries, the smoked duck breast. The delicate cuts of smokey duck were shaved thin, and the taste, pure decadence! A last note on the meat board, the bread. So, I started off saying they served the meats with a mountain of bread. Quite the opposite of many places that always seem to give you not nearly enough crackers, crostinis or bread to get through the dish. I laughed at first because it seemed like there was way too much. Um, no. As I got toward the end of the board I had to ration out the last two pieces. Apparently, they know what they're doing - like there was ever a doubt. Their pudding is served in a small glass jar with whipped cream and candied pecans. Even if you are full like I was, you can and should use this as an ending to your meal. I also encourage you to try the Texas Valkyrie's Kiss which is a Wildflower Mead. Overall it was a great experience at Dai Due. I do not know what their other seasonal menus look like, but for what they have now, if you don't like meat this may not be your place. I love the options, but know that going in meat is king at Dai Due. Wonderful appetizers and sides, so like us, you can create a lighter meal if desired. If you appreciate creative, fresh food that tastes incredible this is your place. Service is impeccable. What a gem for Austin.”