About Duda
A kitchen that starts at the farm gate.
We opened Duda because we wanted a place where eating well was the easy choice, not the hard one.
Our story
Cooking the way we eat at home.
Duda started with a Saturday farmers market and a lot of leftover vegetables. Chef Marisol Reyes began cooking big shared bowls for friends, and the bowls got bigger, and the friends brought friends.
Today we are a small kitchen on South 1st Street. We still start at the market, we still taste everything before it leaves the pass, and we still believe a salad can be the best thing on the table.
Everything we cook is made from certified organic produce. If something is not in season, it is not on the menu.
What we care about
Our way of cooking.
Buy close
We buy from 12 farms within 80 miles and visit each one at least once a year. You can see their names on the board by the door.
Waste little
Carrot tops become pesto. Juice pulp goes into crackers. What is left goes to a local compost farm, not the bin.
Cook simply
Good ingredients need very little. Most of our dishes have fewer than ten ingredients, and every one of them is on the menu.
The room
Bright, calm and a little leafy.
The dining room seats 48 under tall windows, with long oak tables for groups. The patio seats 24 under olive trees, and it is dog friendly.
Come for a quiet breakfast, a long lunch with friends or a slow dinner. We never rush a table.
Reserve a table
The people
Who is in the kitchen.
Marisol Reyes
Head chef and founder. Trained in Oaxaca, cooks in Austin, shops at the market on Saturday.
Daniel Okafor
General manager. Runs the floor, picks the music and knows every farmer by first name.
Save a table
Your table is waiting.
Pick a day and see which times are open. It takes under a minute, and you can cancel any time.