Dai Due

This roving supper club has taken off in popularity in recent years among Austin foodies and is active in spring and fall, with events held outdoors on the site of neighboring farms or bed and breakfasts. At a typical event, guests are seated at long, communal tables beneath the shade of pecan trees and enjoy a five-course meal featuring seasonal, locally sourced ingredients. Past dishes have included poulet au pot ("chicken in a pot"), cassoulet with duck confit, and pork belly with pickled radishes.