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.
One room for ten to forty, or the whole of No. 80 for up to 120. Set menus from the grill, pre-orders handled by us. We reply within one working day.
We only use these details to reply to your enquiry. Prefer to talk? Ring (01) 475 7511.