Where: Dai Due, Austin, Texas
What: Biscuits and sausage gravy: a classic Southern hangover cure. But like any good classic, it can always use a reimagining from time to time. Chef Jesse Griffiths of Dai Due got read of the breakfast sausage we grew up with and subbed in a rich, gamey venison version. “I grew up eating biscuits and gravy as a kid," he says. "When we developed our biscuits and gravy recipe eight years ago, I was determined to capture those childhood memories."
Wash it down with: One of Dai Due's many Texas-brewed beers, like the Deep Ellum IPA.