Dai Due

"The people at Dai Due on Manor Road harness all of their superpowers—baking, butchery, wood-fire grilling, and tallow-frying—at brunch. So yes, you should order all the pastries, including seasonal fruit-filled kolaches, tallow-fried donuts, and wild boar boudin klobasneks. Yes, you will have a hard time choosing between the breakfast sandwich made with an antelope breakfast sausage or the dry-aged wagyu double cheeseburger. And yes, the craggly, crispy fried potatoes here are the best breakfast potatoes you’ll ever have." - nicolai mccrary, raphael brion, matthew jacobs

"What’s a butcher shop without offering steak on its Texas-forever menu? This Cherrywood restaurant, which recently received a Michelin Bib Gourmand, prides itself on sourcing its meats locally and seasonally. The dining room and patio may be slightly barebones, but the bar seating overlooks the open kitchen, with plenty of action to observe. Sip a Texas-based wine to pair with your expertly cooked steak. Tip: Call ahead or check the website to see what steaks are available that day." - Darcie Duttweiler

"The Cherrywood New Texan restaurant — which is so regionally minded that even beer and wine are exclusively from the state — is equally satisfying for lingering brunch or a blowout feast at dinner. The restaurant version of this former farmers market stand/supper club from owner/chef Jesse Griffiths is everything Austin could have hoped for. He even won a James Beard Media Award for his tome about wild hogs. The Texas-forever menu under executive chef Janie Ramirez has heavier dishes like dry-aged wagyu rib-eyes, quails stuffed with boudin noir, grilled chicken hearts, and coffee-cured antelope leg filets, as well as lighter fare like mixed greens salads and grilled cabbage. There are indoor and outdoor dine-in services." - Nadia Chaudhury, Erin Russell

"Opened by Chef Jesse Griffiths and co-owner Tamara Mayfield, Dai Due is a MICHELIN Bib Gourmand and Green Star restaurant known for its commitment to sustainability. It emphasizes sourcing locally for all its produce, meat, fish, dairy, and wine, while utilizing local butter, lard, beef tallow, and olive oil rather than seed oils. The restaurant is also involved in educating others about sustainable practices and promotes the consumption of feral hogs to reduce their environmental impact." - Michael He

"The butcher shop and restaurant sells its amazing house-made condiments, like jalapeno hot sauces, seasonings, and mustards, alongside local coffee and honey, cookbooks (including owner and chef Jesse Griffiths’s own tomes), and soaps. Orders can be placed online or in person; there are indoor and outdoor dine-in services." - Nadia Chaudhury