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 Chef Janie Ramirez's 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.