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

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 prep cook/butcher. Full-time. Pay starts at $20/hr plus tips (average $1.50-$4/hr). Benefits include optional health insurance packages and wellness plan. Interested parties please email a resume to [email protected]