Dai Due brings outdoor dining to Austin

Learn more about local agriculture at an Austin culinary arts program.

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July 6, 2014 2 min read

Dai Due works with local farmers to source its meat.Over the past eight years, Dai Due has been building up quite the reputation in the Austin area. The butcher shop and supper club has been providing local fare at farmers markets and hosting dinners for an increasing base of loyal fans. Dai Due consistently demonstrates a commitment to regional ingredients that are resourced by equitable and sustainable methods. Dai Due supper clubs are known to immediately sell out, and the company’s charcuterie products  go fast as well. The constant demand for food produced by Dai Due is one of the many reasons the company is opening up a full-time restaurant.

Dai Due Restaurant
Dai Due is opening a butcher shop and restaurant in Austin at 2406 Manor Road. The shop and dining facilities will be open six days a week, giving patrons plenty of opportunities to enjoy the legendary food. In preparation for the new restaurant, Dai Due added several new talented staff members. The new faces at Dai Due includes several chefs, a butcher, a beverage manager and general restaurant workers.

As part of Dai Due’s continual dedication to local cuisine, the restaurant has an eclectic variety of Texas microbrewed beers and wine. Dai Due is also working to grow vegetables for restaurant use, creating in-house sodas and doing a lot of pickling. The restaurant space was architecturally inspired by Dai Due’s focus on cooking demonstrations and  alfresco dining. The restaurant has an open kitchen so that diners can sit at the counter and watch as their food is made. The space also contains a patio with a robust communal table, as well as an auxiliary outdoor kitchen.

Dai Due Supper Club
The supper club run by Dai Due is somewhat unpredictable. The company is known for its live cooking displays and family-style themed meals, but the fare is often unannounced. This is because Dai Due approaches food with a sustainable farm-to-table disposition, adapting to only use local products. Supper clubs revolve around finding meat from nearby ranchers, organic grains from the Austin region, Texas-made spirits (for cooking), bycatch seafood and in-season produce. Learn more about local agriculture at an Austin culinary arts program.

Dinner is BYOB and revolves around a series of Austin farms and eateries. While the restaurant is certainly Dai Due’s chance to provide food to the Austin community, the supper clubs will continue to be an educational culinary resource.

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