Allergies & Dietary Restrictions at Dai Due

We have a very straightforward ingredient list and servers are very well versed in the menu and allergens. That said, we are a very small, open kitchen and can never guarantee cross-contamination from the items we do have on hand. 

Meats are prepared very simply on the grill with salt (or brined) and we are completely seed oil free, using animal fats, olive oil, butter and fermented sugarcane oil only.

We take allergies very seriously at Dai Due and will do everything in our control to prevent cross-contamination while preparing your food. Please ensure you’ve given the full list of allergies to your server and specified whether it is a dietary preference or allergy as these two are handled differently.  For severe allergies, we will use a separate, clean pan to cook your food and chefs will wear fresh gloves while handling and plating. Severe allergies will limit the options avaialable as we cannot guarantee that cross-contamination has not occurred if the allergen exists within Dai Due.

Common Allergies with many menu options:

Gluten (Celiac must avoid fryer, all breads are made in-house, we do not offer GF bread but are happy to substitute crudite)

Dairy (specify whether butter is included)

Nuts (we have pecans, pistachios and peanuts in-house but are easily avoidable on the menu)

Sesame/Chickpeas

Shellfish/Fish

Egg

Stone Fruit

Less Common Allergies/Dietary Restrictions with limited menu options:

Vegan (1–2 options)

Vegetarian (2-3 options)

Pork (we area a pork centric restaurant and use the whole animal; lard is widely used in the restaurant as a cooking fat and pastry fat)

Citrus

Allium (widely used on menu)

Nightshades (widely used on menu)

Sugar (used in brines, mayonnaise, cures, etc)

We are not a kosher or halal kitchen.

Please look over our sample menus before dining and choose your top 3 dishes to ask your server about regarding your allergies.