Created in 2006 to reconsider what “our” food is and will be, Dai Due uses ingredients present in the region so seasonal bounties and scarcities shape the menu. The restaurant emphasizes preservation (drying, canning, pickling, fermenting, smoking, candying, freezing), excludes distant produce and factory-farmed meats, cooks primarily with Texas olive oil and animal fats, and sources Texas wines, beers, and organic dry goods where possible.