Recent social media posts
10/24/2026
12/20 Anniversary #4: Flounder. The most seasonal of fish, flounder hits a peak in October before the commercial and recreational seasons close to protect breeding stocks in the Gulf of Mexico as females head to deeper waters to spawn. We’ve sourced flounder from commercial gigging boats on the coast for years, and especially enjoy them in the fall when the bigger, more stuffable fish present themselves. Traditionally, they’re stuffed with crab, but here we are going with crawfish. Seasonal Gulf seafood, with respect to their movements, conservation and appreciation are all part of this dish (serves 2-4; it’s very large). Available til it’s not.
10/21/2026
12/20 Anniversary #4: the Wild Boar Confit. A menu staple since day one in 2014, the confit is an effective way for us to aggregate feral hogs, which may be of different sizes, fat content and flavor. Essentially, no matter how big or small these invasive and destructive pests are, we can confit them. Confit is probably not a verb, so sorry . We have trafficked in hundreds, if not thousands of pesky wild pigs over the years in many forms. We’ve taught people to hunt and process them at the New School of Traditional Cookery (long form hunting schools and butchery shorter day classes) since our inception and served them every which way in the restaurant. Wild pigs play a huge role on our menu and the ethos at Dai Due; take an invasive out of the ecosystem and you have a win/win/win. You’re removing very competitive non-native species, you’re eating them, and you’re also potentially replacing meats from a broken food system with this incredibly sustainable protein. An employee at Dai Due even wrote a cleverly-titled book about them once. Available til it’s not.
10/16/2026
12/20 Anniversary #3: Potatoes Caroline. Named for our opening manager and created in her honor, the committee thought long and hard how to capture-in one dish-her favorite food. We soon settled on potatoes with potato sauce.
These potatoes are first boiled, then lightly crushed before being crisped in beef tallow. The sauce is a standard aioli; garlic, olive oil and egg, but we also add smoked potatoes in there too. This side is iconic and the absolute perfect accompaniment to a pork chop or ribeye (with a green salad). Available til they aren’t.
10/16/2026
Texas received 4 Gold awards in the prestigious 2026 Decanter World W**e Awards!
Join us in raising a celebratory glass to the winemakers and wineries over a 4 course paired dinner on Monday, November 2nd.
Tickets available at the link in our bio.
10/15/2026
12/20 Anniversary #2: The boudin noir-stuffed quail. Fraught with DD history, this dish represents a whole bunch of ingredients and producers that we’ve loved over the years. First and foremost is our friend Todd at Texas Quail Farms, who was a fellow market vendor at the Sunset Valley Farmers’ Market when we were slinging biscuits down there (especially during the time we were bravely prevented from selling hot food by the intrepid bureaucrats at the Travis County Health Department). Texas Quail Farms was selling a few dozen of their amazing quail each Saturday, and let’s just say they’ve boosted those numbers substantially since. On another note, their quail was the main course at the very first Dai Due Supper Club dinner in October of 2006. Dang.
The blood for the blood sausage-which Boudin Noir is a euphemistic and Francomaxxed term for-is from another dear friend AND Sunset Valley market vendor: Peaceful Pork. When we first met Leonidas Cartwright IV, he was selling grassfed lamb and overripe Mexican limes for 25 cents each. We are friends to this day and he still sells us lots of pork. The quail is stuffed with a smoked chile-infused blood sausage and served over a puree of winter squash and miso, with a little apple salad. Classically, we would have served it with a puree of turnips but this summer has decided to be neverending and turnips don’t love Hotumn temps in the 90’s, so squash.
We make miso out of local field peas, buy butternut squash in the early fall and look forward to the late summer apple crop every year. This year, notably, was a very poor apple year due to lack of cool temperatures that indicate to the tree when to wake up in the spring and make apples. Anyways, that’s the dish. Available til it’s not.
10/06/2026
12/20 Anniversary #1. For the rest of October, we will be celebrating the 12th (brick and mortar on Manor Road) and 20th (first Supper Club dinner in 2006!) anniversaries with a retrospective of our favorite dishes. First up, the classic roast chicken. A Westfold bird, weighing in a little under 3 pounds, brined and roasted to order. Served with what we consider its highest and best accompaniments: pommes puree, chicken Demi-glacé and just-back-in-season green beans. For years, we bought gorgeous chickens from Jane and Terry at Dewberry Hills Farm, selling them brined and ready-to-cook at the farmers’ market and later, when we had a roof and an oven, roasted and with this exact set. Look out this month for more of our favorites from the last TWO DECADES of business, which may or may not include crab cakes, fish soup and blood sausage. Hell, we might even take requests.
10/03/2026
What makes a great soup or stew? A deep, rich bone broth! Our freezer is currently stocked with 2 varieties : beef and house bone broth. Our house broth will be a mix of bones- usually wild boar, beef, nilgai and sometimes even aoudad.
Available for purchase during open hours.
Address
2406 Manor Road, Ste A
Austin, TX
78722
To reach the destination on Manor Road in Austin, you have a couple of options for both public transport and driving.
**Public Transport:**
1. **Bus:** Check the Capital Metro website or app for the latest bus routes. Routes 3 and 20 frequently service Manor Road. You can board at various stops throughout the city, and your stop will be close to your destination.
2. **MetroRail:** If you're near a MetroRail station, take the train towards Leander and disembark at the MLK Jr. Station. From there, you can catch a bus or rideshare to reach Manor Road.
**Driving/Parking:**
1. **Driving:** If you're coming from downtown Austin, head east on 15th Street, which turns into Manor Road as you continue. Follow Manor Road until you reach your destination.
2. **Parking:** There is street parking available along Manor Road, but it can fill up quickly during peak hours. Look for nearby parking lots or garages if street parking is unavailable.
Make sure to check traffic conditions before heading out!
Opening Hours
| Tuesday |
5pm - 10pm |
| Wednesday |
5pm - 10pm |
| Thursday |
5pm - 10pm |
| Friday |
10am - 3pm |
|
5pm - 10pm |
| Saturday |
10am - 3pm |
|
5pm - 10pm |
| Sunday |
10am - 3pm |
|
5pm - 9pm |
Alerts
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What people say
American restaurants have a unique charm, often celebrating the diverse culinary traditions and rich agricultural heritage of the country. At Dai Due on Manor Road in Austin, this celebration is taken to new heights through a commitment to local sourcing and sustainability.
Dai Due's menu is a testament to the vibrant flavors of Central Texas, showcasing dishes that are crafted from organic and sustainably raised ingredients sourced from nearby farms. The emphasis on fresh, seasonal produce means that each dining experience is not only delicious but also reflective of the region's agricultural bounty. With vegetables and herbs grown as close as Travis County, diners can enjoy meals that are both flavorful and environmentally conscious.
The restaurant’s approach to meat is equally impressive. By partnering with local ranchers who prioritize humane practices, Dai Due serves only pastured, grass-fed meats that are free from hormones and antibiotics. This dedication extends to their seafood offerings as well, ensuring that every ingredient aligns with their high standards for quality and sustainability.
One of the most exciting aspects of dining at Dai Due is the ever-evolving menu. Each dinner is themed around a central idea but remains flexible based on what ingredients are available at any given time. This spontaneity adds an element of surprise to each meal, making every visit a unique culinary adventure. The fixed menu is typically served family-style, allowing guests to share in the experience together while savoring 4 to 10 thoughtfully prepared courses.
In summary, Dai Due stands out not just for its delicious food but for its unwavering commitment to supporting local farmers and ranchers while honoring traditional culinary practices. It’s a place where diners can indulge in exceptional American cuisine while feeling good about their impact on the community and environment.
