Fareground was going to be popular. But it turns out it was very, very, very popular. So popular that Jesse Griffith’s
Dai Due Taqueria ran out of its locally sourced meat after a wild first few days that included serving 1,000 tacos over 12 straight hours
on Saturday. In all of his years in restaurants, Griffiths said he’d never seen anything like it.
Griffiths, who was headed to meet his purveyor and prepare to be butchering all day, said the Taqueria closure would only
be for Tuesday and that they would reopen at 7 a.m. on Wednesday. Dai Due, which sources all of its meat from Texas and has
been working to mitigate the state’s feral hog population, will likely serve 400 of the animals at the Taqueria over the next
year, according to chef-hunter-fisherman-restaurateur Griffiths.
Here are six dishes you’ll be eating at new food hall Fareground, which opens today