It's best to make reservations, and parking is difficult. They do have parking behind the building. Other than that the food and service is excellent. First time there and it met my high expectations. I will definitely be back.
Atmosphere: 5
Food: 5
Service: 5
Gus Rojo
Everyone loves this place. I'm here to tell you it's overrated.
Got the dry-aged Longhorn cheeseburger. $26 for something that tasted like greasy game meat. Too gamey, too fatty, not enjoyable. Maybe I'm not sophisticated enough for artisanal wild boar bacon and dill pickles, but I know what tastes good.
Service was decent - got there late and they took care of us. Inside was freezing, patio was actually nice. That's the best part of the experience right there.
Here's the thing: if you're into gamey bison, antelope, and paying premium prices for meat that tastes like it was hunted yesterday, you'll love this place. The ingredients are quality, the preparation is thoughtful, the concept is solid.
But taste is subjective, and this didn't work for me. Sometimes the emperor has no clothes, even when 1,300+ people say he's wearing the finest silk.
Maybe I'm not a foodie. Maybe I don't get it. But for $26, I want a burger that makes me happy, not one that makes me question my palate.
Great service, nice patio, food that's technically impressive but personally disappointing.
Your mileage may vary.
Atmosphere: 4
Food: 1
Service: 3
Heather C
Great food and service. Our server made some great suggestions on our first visit. A little loud, but I was too busy eating to worry about it.
Atmosphere: 5
Food: 5
Service: 5
seth jameson
Great food, I always try to stop here when I’m in town.
Atmosphere: 5
Food: 5
Service: 5
Irma Gros
We have been to DaiDue several times and each time, food was excellent , the service consistant and the atmosphere is rustic and cozy. It's always a pleasure to dine there.
Atmosphere: 5
Food: 5
Service: 5
Carolyn Gremminger
Celebrated friends 50th anniversary... lovely atmosphere, great food and service
Atmosphere: 5
Food: 5
Service: 5
Costa Galazios
One of the very best dining experiences in existence 🤩
Atmosphere: 5
Food: 5
Service: 5
Mason Chambers
I have been to the restaurant a few times and had great cuisine. This most recent time the service was great as were the okra and fries. We went this time based on a local influencer hyping up the burger, and it was definitely a let down. So overcooked and absolutely not worth $26. Would never order the burger again or recommend it.
Travis Trahan
The bread and the biscuit were delicious, definitely the highlights. Entrees we had were good but nothing I’d be craving to have again. Service was great and it’s a nice spot.
Atmosphere: 5
Food: 4
Service: 5
Austi
Dai Due: All Hat, No Cattle, No Pork Chop
For seven years I came to Dai Due the way some people return to confession: reliably, reverently, smugly self-righteous about the Texas-only ingredient dogma. The pork chop was my sacrament. I brought birthdays here. Out-of-town guests. Visiting gourmands. Anyone I wanted to impress with the myth that Texas could be both rustic and refined.
The last year has been a slow rot, like a fridge quietly unplugged.
First came the Great Drunkenness That Wasn’t. We were on the waitlist, sent next door for a drink (their suggestion). One drink later, we returned, only to be greeted by a waitress who sized up my cheerful out-of-town friend like a Prohibition agent hunting a bootlegger. She accused him of being drunk, refused his wine order, and even tried to snatch his glass. A manager arrived, muttered something about “slurring,” then completely reversed herself, apologizing and admitting it was all a mistake. The damage was done. Bill paid. Exit stage left.
I told myself it was a one-off.
Then came the Elk Tomahawk Steak Instagram Bait and Switch. The Instagram post promised a carnivorous masterpiece, so we crossed the city. The waitress confirmed there were only two left—“just for you.” What arrived were two sad, medium-sized sticks of fat, like something dragged from a raccoon’s bin. She knew full well these were the runts, nothing like the glammed-up, charismatic tomahawks on Instagram—but apparently thought we wouldn’t notice. My friend and I laughed at the insult. I showed her the post alongside our limp steaks; she admitted they were the last two but served them anyway—and charged us full price.
The final straw was the Great Pork Chop Betrayal. I brought a French-trained chef friend, a man for whom pork is practically a love language. We waited an hour, during which I told the hostess—twice—we were here for the pork chop. Once seated, we learned they hadn’t had pork chops “for a while” and no one knew when they’d be back. The waitress pushed pork medallions as the “next best thing.” What arrived was a chewy slab of swine leather that could have been used to sole boots. My friend chewed politely before admitting he feared for his jaw. I noted its toughness; she lied to our faces—with the confidence of a New York realtor showing you a coffin size apt, calling it cozy — She called it “fatty and tender.”
At every turn, the staff’s aggressive, dismissive, and downright dishonest attitude was as exhausting as it was baffling. It’s as if they’ve been trained in some shadowy school of “denial and deflection.”
In just one year, Dai Due has slipped from my dependable Texas standard to a cranky, self-important, occasionally delusional mess living off old Rogan plugs—still selling the premise but having misplaced its talent, manners, and most importantly, its pork chops.
I have been hearing about this restaurant through various sources like the Meateater podcast, Jesse’s books, etc. I finally got a chance to eat here and it did not disappoint. My girlfriend was skeptical as she is not a game meat eater but the burger she had was “the best burger of her life”. My dinner was equally good and both starters we got were incredible. Next time I’m in town I plan on making another visit.
Atmosphere: 5
Food: 5
Service: 5
Barmak Heshmat
Amazing food. I must come back.
Atmosphere: 5
Food: 5
Service: 5
William Greene
Everything was excellent
Atmosphere: 5
Food: 5
Service: 5
Rubianto S
The nine of us dined here on Friday evening. The restaurant was busy but we had reservation, so we got seated inside right away. (There are outdoor seating as well.)
We had wagyu ribeye, antelope steak, wild boar chop, pork chop, and black drum fish (plus sides), and they were all delicious.
Our server Ana was nice, and the atmosphere was good. Parking could be a bit tricky but all of us got parking space without long wait as other people were leaving.
Atmosphere: 5
Food: 5
Service: 5
Canavas Cal
So I drove for 43 minutes just to fine at Dai Due. Didn't know that it's best to make a reservation. The lady at the front desk said that it will be a 2 hour wait time and looked around and there were 5 empty tables in which they were reserved. If the reservation was at a later time, it might of been possible to let me have one of the tables
It's best to make reservations, and parking is difficult. They do have parking behind the building. Other than that the food and service is excellent. First time there and it met my high expectations. I will definitely be back.
Atmosphere: 5
Food: 5
Service: 5
Everyone loves this place. I'm here to tell you it's overrated.
Got the dry-aged Longhorn cheeseburger. $26 for something that tasted like greasy game meat. Too gamey, too fatty, not enjoyable. Maybe I'm not sophisticated enough for artisanal wild boar bacon and dill pickles, but I know what tastes good.
Service was decent - got there late and they took care of us. Inside was freezing, patio was actually nice. That's the best part of the experience right there.
Here's the thing: if you're into gamey bison, antelope, and paying premium prices for meat that tastes like it was hunted yesterday, you'll love this place. The ingredients are quality, the preparation is thoughtful, the concept is solid.
But taste is subjective, and this didn't work for me. Sometimes the emperor has no clothes, even when 1,300+ people say he's wearing the finest silk.
Maybe I'm not a foodie. Maybe I don't get it. But for $26, I want a burger that makes me happy, not one that makes me question my palate.
Great service, nice patio, food that's technically impressive but personally disappointing.
Your mileage may vary.
Atmosphere: 4
Food: 1
Service: 3
Great food and service. Our server made some great suggestions on our first visit. A little loud, but I was too busy eating to worry about it.
Atmosphere: 5
Food: 5
Service: 5
Great food, I always try to stop here when I’m in town.
Atmosphere: 5
Food: 5
Service: 5
We have been to DaiDue several times and each time, food was excellent , the service consistant and the atmosphere is rustic and cozy. It's always a pleasure to dine there.
Atmosphere: 5
Food: 5
Service: 5
Celebrated friends 50th anniversary... lovely atmosphere, great food and service
Atmosphere: 5
Food: 5
Service: 5
One of the very best dining experiences in existence 🤩
Atmosphere: 5
Food: 5
Service: 5
I have been to the restaurant a few times and had great cuisine. This most recent time the service was great as were the okra and fries. We went this time based on a local influencer hyping up the burger, and it was definitely a let down. So overcooked and absolutely not worth $26. Would never order the burger again or recommend it.
The bread and the biscuit were delicious, definitely the highlights. Entrees we had were good but nothing I’d be craving to have again. Service was great and it’s a nice spot.
Atmosphere: 5
Food: 4
Service: 5
Dai Due: All Hat, No Cattle, No Pork Chop
For seven years I came to Dai Due the way some people return to confession: reliably, reverently, smugly self-righteous about the Texas-only ingredient dogma. The pork chop was my sacrament. I brought birthdays here. Out-of-town guests. Visiting gourmands. Anyone I wanted to impress with the myth that Texas could be both rustic and refined.
The last year has been a slow rot, like a fridge quietly unplugged.
First came the Great Drunkenness That Wasn’t. We were on the waitlist, sent next door for a drink (their suggestion). One drink later, we returned, only to be greeted by a waitress who sized up my cheerful out-of-town friend like a Prohibition agent hunting a bootlegger. She accused him of being drunk, refused his wine order, and even tried to snatch his glass. A manager arrived, muttered something about “slurring,” then completely reversed herself, apologizing and admitting it was all a mistake. The damage was done. Bill paid. Exit stage left.
I told myself it was a one-off.
Then came the Elk Tomahawk Steak Instagram Bait and Switch. The Instagram post promised a carnivorous masterpiece, so we crossed the city. The waitress confirmed there were only two left—“just for you.” What arrived were two sad, medium-sized sticks of fat, like something dragged from a raccoon’s bin. She knew full well these were the runts, nothing like the glammed-up, charismatic tomahawks on Instagram—but apparently thought we wouldn’t notice. My friend and I laughed at the insult. I showed her the post alongside our limp steaks; she admitted they were the last two but served them anyway—and charged us full price.
The final straw was the Great Pork Chop Betrayal. I brought a French-trained chef friend, a man for whom pork is practically a love language. We waited an hour, during which I told the hostess—twice—we were here for the pork chop. Once seated, we learned they hadn’t had pork chops “for a while” and no one knew when they’d be back. The waitress pushed pork medallions as the “next best thing.” What arrived was a chewy slab of swine leather that could have been used to sole boots. My friend chewed politely before admitting he feared for his jaw. I noted its toughness; she lied to our faces—with the confidence of a New York realtor showing you a coffin size apt, calling it cozy — She called it “fatty and tender.”
At every turn, the staff’s aggressive, dismissive, and downright dishonest attitude was as exhausting as it was baffling. It’s as if they’ve been trained in some shadowy school of “denial and deflection.”
In just one year, Dai Due has slipped from my dependable Texas standard to a cranky, self-important, occasionally delusional mess living off old Rogan plugs—still selling the premise but having misplaced its talent, manners, and most importantly, its pork chops.
Seven years in, I’m out.
Atmosphere: 2
Food: 2
Service: 1
Restaurantji Recommends
I have been hearing about this restaurant through various sources like the Meateater podcast, Jesse’s books, etc. I finally got a chance to eat here and it did not disappoint. My girlfriend was skeptical as she is not a game meat eater but the burger she had was “the best burger of her life”.
My dinner was equally good and both starters we got were incredible. Next time I’m in town I plan on making another visit.
Atmosphere: 5
Food: 5
Service: 5
Amazing food. I must come back.
Atmosphere: 5
Food: 5
Service: 5
Everything was excellent
Atmosphere: 5
Food: 5
Service: 5
The nine of us dined here on Friday evening. The restaurant was busy but we had reservation, so we got seated inside right away. (There are outdoor seating as well.)
We had wagyu ribeye, antelope steak, wild boar chop, pork chop, and black drum fish (plus sides), and they were all delicious.
Our server Ana was nice, and the atmosphere was good. Parking could be a bit tricky but all of us got parking space without long wait as other people were leaving.
Atmosphere: 5
Food: 5
Service: 5
So I drove for 43 minutes just to fine at Dai Due. Didn't know that it's best to make a reservation. The lady at the front desk said that it will be a 2 hour wait time and looked around and there were 5 empty tables in which they were reserved. If the reservation was at a later time, it might of been possible to let me have one of the tables
Atmosphere: 1
Food: 1
Service: 1
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