When Chef Jesse Griffiths opened the doors to his first brick-and-mortar restaurant last fall, a few things were non-negotiable. He would buy only whole animals, work with local Texas producers, source the freshest possible ingredients, and find a way to use every bit of what he had.
It’s an expensive way to operate. So, to make it financially viable, Jesse tacked on a butcher shop.
The result is Dai Due, a restaurant and butcher shop in one that work together to move inventory, serve guests, and support a sustainable food system. We sat down with Jesse to learn more about his approach to to business and how he’s using creativity and flexibility to make good, equitable food a reality.