Danny Buoy's
Step into the cool interior of this Irish pub in the sub-tropics, now in its 20th year, to a room full of toys: from a bank of TVs blasting big-time sporting events to pool tables and darts. The central Grace Bay location is a plus, as is a popular karaoke twice weekly and a Saturday DJ night. But Danny Buoy's real staying power may be a talented kitchen pumping out delicious food to hungry drinkers, from pub grub (burgers, tacos, chili, shepherd's pie) to pizzas to island dishes like a creamy, herb-y conch chowder—seasoned with local Bambarra Black Rum—and a spiced baked chicken marinated in Turks Head beer. This is the home of the truly intercontinental jerked gherkin, a dill pickle wrapped in a tortilla filled with cheese, bacon, and island spices.
Step into the cool interior of this Irish pub in the sub-tropics, now in its 20th year, to a room full of toys: from a bank of TVs blasting big-time sporting events to pool tables and darts. The central Grace Bay location is a plus, as is a popular karaoke twice weekly and a Saturday DJ night. But Danny Buoy's real staying power may be a talented kitchen pumping out delicious food to hungry drinkers, from pub grub (burgers, tacos, chili, shepherd's pie) to pizzas to island dishes like a creamy, herb-y conch chowder—seasoned with local Bambarra Black Rum—and a spiced baked chicken marinated in Turks Head beer. This is the home of the truly intercontinental jerked gherkin, a dill pickle wrapped in a tortilla filled with cheese, bacon, and island spices.
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