Dai Due

"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

"Texans are known around the world for their inimitable hometown pride, but Chef/owner Jesse Griffiths takes his affection for the Lone Star state to another level at Dai Due, where nearly everything, from produce and meat to olive oil and wine, is sourced from Texas. Brunch is available but it's the evenings when this place shines. Walk past the entrance filled with tempting baked goods and prepared meats to find a rustic back room perfect for hosting the supper club-style service. Skilled butchers tackle everything from wild boar and antelope to goat, and the plates are impressively offbeat. Hits include the cold meat board with antelope salami and wild boar and dill pickle terrine, as well as the smoked pork Porterhouse chop with sauerkraut, Bavarian mustard, and chutney." - The MICHELIN Guide