The Economics of a Butcher Shop & Restaurant at Dai Due

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.