The Bailey Pub and Brasserie

His vision opening The Bailey as a Modern Irish restaurant & bar is to highlight the burgeoning culinary delight that Ireland has become today on the worlds stage. “Irish Chefs have travelled the world gaining knowledge and experience and finally settling at home to open world acclaimed restaurants. ”Donal, being a native of Dublin, simply decided that NYC was his home to show case his culinary skills as an Irish born and reared chef. Bringing contemporary touches to traditional dis hes and creating new, innovative dishes from the world around us today. Dishes include "Smokies", Smoked Haddock with Crème Fraiche, Scallions, Cherry Tomatoes and Dubliner Cheddar Cheese an Irish classic. Duo of Lamb with Beer Braised Shoulder, Grilled Top Loin and a Barley Risotto. The dessert menu has Sticky Toffee Pudding, Pavlova and Chocolate Sherry Trifle. Chef Crosbie is also baking daily traditional Irish brown bread and Guinness-Treacle bread, his mother’s recipe. Donal’s passion for food began as a child baking and cooking with his mother at their family home in Dublin, Ireland. At the age of 14 he secured a part-time job at a neighborhood eatery. His experience working there through high school led him to pursue a culinary degree in college, where his program included a number of instructive internships in kitchens throughout Dublin.   Read More