OYSTER BAR, BAKERY AND GRILL
FEATURED THIS MONTH
It is with broken hearts that we have temporarily and inevitably shut our doors. Everyone has witnessed the wave of closures across the city, country and planet. We thought we could adjust, diversify and keep our doors open. Alas, we have to listen and learn from the rest of the world and close for the foreseeable future. We are going to continue to cook for our family of incredible people that we work with for as long as we can and wait to see what the future holds. We are in awe of our team and the challenges that they have adapted to and how every obstacle was met with huge enthusiasm and love. This fills us with great hope.
See you on the other side.
FROM THE JOURNAL
When we opened The Dairy back in 2013, it was our mission to create the best bread we could. We had a terrible gas lower-deck oven that enabled us to bake only one tray at a time, which caused fights over oven space. But we made it happen. Our bread has been one of the things that keeps our customers coming back. It has become integral to all that we do which is why we are taking it to a whole new level with our bakery at Darby’s.
From day one, we knew that the heart of Darby’s would be our beautiful emerald oyster bar. In such a striking space, we knew we needed to champion some of the best oysters in the world and for us, this began with a trip to our good pal, John Ward of Dooncastle Oysters in Connemara on the west coast of Ireland.