Where butcher shop meets supper club, Dai Due Supper Club Austin transforms East Austin's culinary landscape through Jesse Griffiths' unwavering commitment to wild Texas ingredients and sustainable gastronomy. This Michelin Bib Gourmand and Green Star recipient redefines Austin fine dining by celebrating the untamed flavors of the Lone Star State.

Founded in 2006 as intimate supper clubs before establishing its brick-and-mortar home in 2014, Dai Due emerged from Griffiths' vision to honor Texas' culinary heritage through radical local sourcing. The James Beard Award-winning chef and author of "The Hog Book" has created an "anti-restaurant" that GQ praised for its unpretentious excellence. Alongside co-owner Tamara Mayfield and executive chef Janie Ramirez, Griffiths has earned recognition as a leading voice in sustainable Texas cuisine, with his latest work "The Turkey Book" receiving a 2024 James Beard nomination.

The cuisine showcases ingredients sourced exclusively from Texas, particularly the Austin region and Gulf of Mexico. Signature dishes include smoked porterhouse hog, tallow-roasted mushrooms with house-cured onions, venison hot dogs crowned with kimchi, and the acclaimed Wagyu cheeseburger. The dynamic, seasonal menu reflects frontier cooking traditions elevated through thoughtful preservation techniques—fermenting, pickling, and curing—that honor each ingredient's provenance. Shareable plates of Texas beef ribs, quail, and Gulf seafood anchor the best restaurants Austin experience, complemented by house-made sourdough crafted from wild-foraged grape starter.

The intimate dining room deliberately fosters community through closely arranged tables, while the open kitchen and integrated butcher shop create an educational theater of sustainable gastronomy. Guests enter through dual doors—one to the butcher shop showcasing wild game and specialty cuts, another to the cozy restaurant where coursed meals unfold family-style. The raw, functional aesthetic balances butcher shop practicality with warm hospitality, while knowledgeable staff share stories of sourcing and stewardship that enrich every bite. The beverage program mirrors this local-first philosophy, featuring house-made shrubs from foraged watermelon and regional selections.

Dai Due Supper Club reservations offer more than dinner—they provide immersion into Texas' culinary soul through Michelin-recognized sustainable practices. Book well in advance for this intimate 40-seat experience where every dish tells the story of Texas terroir, from Hill Country ranches to Gulf waters, in Austin's most authentic celebration of wild, local cuisine.