Dai Due

The BLT. The sandwich we wait for every year and then disappears without warning as the Texas tomato season can be fleeting.
Pan de mie, aka white bread, toasted over the post oak fire with Steen’s bacon, butter lettuce, tomato leaf mayonnaise and beautiful tomatoes.
A classic. Only at brunch until it’s not.

Stop by and meet our new Pastry Chef Nic!
He foraged mulberries around town and baked them into this week’s brunch kolache. He also made some extra Pan de Mie loaves (classic white bread) which are available for sale online or in-person.
We’re excited to see whats next

Stop by on Saturday and say hi to Chef Janie while she serves up raw Big Tree Oysters topped with “GMXO” Gulf of Mexico XO sauce

We will be restocking these all weekend until they’re all gone! Take as many as you’d like. They’re along the fence at the back of the parking lot.
If they’re all gone, come inside and ask as we likely have more to put out. We will post when they’re gone.

Make your reservation for tomorrow at the link in our bio.

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 Grilled
This species of deer were nearly extinct, but saved by a herd in Europe, leading to successful reintroduction programs. A major conservation success story, with populations now re-established in its native China and thriving in captivity worldwide. In Texas, it can be found on open ranches and roaming the wild.

On the menu tonight as a mixed grill with a long bone 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]

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.