January 7, 2015
Posted in: Industry News

Dai Due succeeding in Texas

Dai Due succeeding in Texas.The plethora of phenomenal chef schools in Texas are one of the main draws of the location for new chefs. This may be due to the presence of talented chef students. The constant influx of culinary academy students provide the perfect sort of clientele for those looking to open any sort of restaurant: motivated, engaged, food-loving students. Whether or not that population demographic played into the decision to open Dai Due in the Lone Star State earlier this year, the restaurant has experienced a considerable amount of success since first opening its doors and firing up its burners. Take a look at a few examples of what’s helped set the new project aside from the competition:

Ladies’ night
Never underestimate the power of good gender-driven marketing. Still, the ladies’ night that takes place at Dai Due isn’t like any you’ve ever experienced before. Instead of watered down daiquiris and dance music from the 1980s, this weekly event features unique usage organically raised beef sourced from nearby Windy Hill Farms. In an effort to use as much of the animal as possible, the chefs at Dai Due offer smaller-than-usual six ounce steaks on Tuesday nights. One cow can produce up to 70 of these cuts, which are served a la carte with butter and other seasonings, and the portions are reasonable enough that it need not be a meal worthy of regret for those watching their figure. According to CultureMap Austin, ladies night at Dai Due also features its expansive beer and wine list with specials on order and Champagne toasts.

Loyalty
There’s something to be said for staying true to the ones who helped you when you were starting out. It seems that the owner and proprietor of Dai Due, Jesse Griffiths, certainly holds to that sentiment. When he first opened the brick-and-mortar version of his eatery, he gave advanced preference for initial reservations to customers who had frequented his traveling store. Perhaps in the same line of thought, the design of the sedentary restaurant is very heavily influenced by Dai Due’s origins. Initially, the business got its start by offering both prepared items and a fine assortment of butcher meats. Now that it has been moved into a permanent space, Dai Due features both a butcher shop (still run by Julia Poplawsky, who has been with the establishment since the beginning) and a dining room capable of seating 35, according to the Austin Chronicle.

Local focus
As is the case with many restaurants in the area, Dai Due has begun to make a name for itself, in part, by sourcing all of its ingredients as locally as possible. One result of this, the restaurant’s menu is more or less constantly rotating, allowing individuals who attend the eatery the rare opportunity to always be experiencing something new. For those who prefer a bit more of a constant when it comes to their food, Dai Due’s butcher shop offers fantastic food for carnivores all year round.