Welcome Chef Janie from @daidue - a true champion of Texas ingredients and bold, seasonal cooking.
She’s bringing her signature style to Texas Indie Oyster Fest, where land meets sea in the most delicious way.
She will be partnered with @bigtreeoysters . We can’t wait to taste the delicious dressing she’s got planned for these amazing Texas oysters!
🎟️ link in bio
For a day on Manor road, there’s no better place to grab a bite than @daidue
Rooted in the neighborhood for over 20 years, Dai Due was built with a deep respect for Texas ingredients, local farms, and the kind of food that tells a story. What started as a commitment to sustainability and seasonality has grown into something truly special, even earning a Michelin Green Star along the way.
This is a place where vegetables are just as celebrated as the meats, where the menu shifts with what’s growing, and where even the sourdough starter traces back to grapes picked right behind the restaurant.
If you’re stopping by during the festival, do yourself a favor and order the wild boar taquitos and don’t skip brunch. Every meal here feels thoughtful, grounded, and distinctly Austin.
A true Manor Road staple, and one that continues to show up for the community year after year.
LIVE FIRE PODCAST EPISODE 2: JESSE GRIFFITHS
In this episode of Live Fire, LC sits down with chef, author, and teacher Jesse Griffiths, the Austin-based chef behind @DaiDue , one of the most influential restaurants in the modern American food movement.
Jesse has built his career around a simple but radical idea: if you want to truly understand food, you have to understand where it comes from. That philosophy has led him deep into the worlds of whole-animal butchery, hunting, wild game cookery, and hyper-local sourcing, and into the pages of his acclaimed cookbooks Afield, The Turkey Book and The Hog Book.
LC and Jesse explore the deeper questions that sit at the heart of cooking:
- What responsibility do we have to the animals we eat?
- How does learning to hunt or butcher change the way we cook?
- Why are old culinary skills disappearing — and who is bringing them back?
- What does it mean to truly cook with the land around you?
@sac.a.lait
Each episode of this series will build towards Lockhart Rising on May 9th. If you'd like to see Jesse and other guests of the show, come out and feel the fire. For more information checkout @lockhartrising
Happy Easter!
Some of our servers moonlight as crafters. Utilizing onion skins, cabbage, red wine and herbs to make these beautiful, naturally dyed and decorated eggs.
Père David’s Deer Mixed Grill.
On the menu tonight as a mixed grill with a longbone chop, black garlic sausage, bacon stuffed belly roll and tartare with sweet potato dauphine, mustard green salsa verde, pecan romesco and pickled grilled mushrooms.
We are hiring a pastry chef! This position is an exciting opportunity for someone looking for seasonal challenges - only using local fruit, nuts, flours and dairy - while executing a robust bread program, plated desserts, weekend pastries (tallow-fried donuts, kolaches, galettes, klobasneks and more), preserves, maintaining cheese selections and frozen desserts. Our pastry chef works directly with farmers to source fruit from all over Texas and utilizes, creative methods to serve and preserve the beautiful products we receive while working in a sunny, open kitchen. This is a salaried position with paychecks weekly. Benefits include health insurance options, subsidized mental health care, 50% off meals in the restaurant, 25% off items from the deli, vacation days, sick days, one cookbook/nutrition/management themed book per month and participation in the Dai Due Dining Club.
Preferred Qualifications: experience in a full service restaurant, experience leading a small team, strong time management skills, ability to organize production during the high seasons.
Interested parties can email [email protected]
New event: Join us during @austinwineweek for Texas Winemakers Happy Hour! Get to know some of Texas’s most exciting wines and the women who are making them.
On Wednesday, 4/29 at @daidue , we’re opening new and unique bottles to showcase four Texas women winemakers. Listen to their stories as they pour for you, and enjoy bites paired to each wine by Executive Chef Janie Ramirez.
Get your tickets early at austinwineweek.com!
With the spring equinox, brunch menu changes are eminent, which means that you have a limited time to come in and enjoy the CEMITA AHOGADA.
Only at BRUNCH Fri-Sun 10am-3pm.
Reservations highly recommended.
Join Exec Chef Janie Ramirez grilling up @bigtreeoysters at You Grill, Girl! this April 23 to support something that matters — scholarships and grants for women building careers in food, beverage, and hospitality. Since 2003, @austindames has given over $440K to women in our industry.
Come eat, drink, and help us keep that going. 🙌 Tickets at the link in @austindames bio. #YouGrillGirl #austindames
