Since 2004 the grill at No. 80 Aungier Street has done its talking over real flame.
The story starts in 1969, when Michael Smith’s father opened a butchery at 80 Aungier Street and served the local community for almost forty years.
In 2004 Michael continued the legacy and opened Darwin’s: the Irish meats now synonymous with the family name, in a restaurant setting, with the charm of Irish hospitality from Delores and daughter Amy.
Today Darwins Tavern is a collaboration between Michael the butcher and Geoff Nordell the chef, friends and colleagues for over a decade, proudly continuing the building’s past.
Flame. Butter.Smoke.
A traditional Irish steakhouse. 100% Irish, grass fed, 28 day dry aged beef, cooked over real flame.
And a stubborn passion for sourcing the finest fish, seafood, meat, dairy, fruit and veg from across the island.
01
Organic pedigree Dexter beef · Co. Wicklow
02
Organic pork
03
Family fishmonger · Dublin 6
03
Shellfish · Co. Cork
03
Dublin Bay prawns · Co. Louth
03
Dairy · Japanese milk bread
The room does the rest of the talking.