Darryl's question (Greensboro)
I am from southern Indiana, and my family used to eat at a Darryl's restaurant in Evansville like, once a week. It closed give or take 10 years ago, and the quality of the service and the food both had declined some time before that.
Nonetheless, I have very fond memories of the giant flat crackers that they served before the meal, and I always loved their barbecue sauce.
Thus, my questions, which I ask because it appears that the only existing Darryl's restaurant is located in Greensboro:
Is this Darryl's actually still open? And if so, is it as good as they used to be back in the day? I'd find an excuse to travel down that way if this one is as tasty as I recall the one in Evansville being. :D
Does anyone know how to make those crackers or something similar?
And does anyone know how to make their barbecue sauce, or something similar to it? I remember it being very thin and watery, and very vinegary. (This was the sauce that they served for dipping the chicken fingers in, anyway.)
I apologize if these questions more appropriately belong in the home cooking forum! And thanks. :D
Darryls is still open kind of. They are closed for a full renovation but should reopen later in 2010. As for the food it has been about 8 years since I have been to Darryls so I can;t help you much there
Darryl's was a pizza restaurant on Hillsborough Street in Raleigh, NC originally. The owner was so successful that he opened another one. Then another one.
Literally the best pizza I ever had. Then it was franchised, then the owner sold out, and eventually Darryl's became an example of everything that can go wrong with a franchised operation. By the time they went OOB here, they barely served pizza anymore, specializing in a mediocre hodge-podge of American chrome and fern.
By 1990 or so, the game was all over. My presumption is that the Darryl's in Greensboro could be literally anything by this point, but I'll never know because I couldn't bear to go to it.
If you want superior large crackers, try Accidental Bakery, operating out of Hillsborough in Orange county: several different stores are carrying their products now, and the crackers are out of this world good.
Umm....Darryl's. The first time I came to NC was around 1975. My brother-in-law took us from Winston-Salem to Greensboro to eat at Darryl's. It was a cold December night and we waited outside for over an hour. The menu highlight a that time was the giant beef ribs.
About two years later I moved to Durham. The Durham Darryl's was on 15-501 between Durham and Chapel Hill. At that time the only traffic light on that stretch of 15-501 was at Garrett Road where Darryl's was located. (There are now more lights than I can count.) This location often had a long line outside too.
The crackers were made from the pizza dough with some salt sprinkled on top.
Eventually Darryl's went downhill and declined in popularity. As I recall the Hillsborough St. location in Raleigh had some sanitation problems. The 15-501 location closed and sat unused for several years. Eventually it was used by the Durham Fire Department for a training exercise. The building went down in intense flames on a cool Sunday morning.
There was also a Darryl's in north Durham at North Duke Mall. The former Darryl's building has been host to a number of other restaurant's most notably Ole NC BBQ.
Right my memory of Darryl's are from the ones in New Bern, Greenville and the one two RDU locations that I remember (Hillsborough St. and 15-501). I remember dark interior and salads. I remember lots of sandwich options (especially the French Dip as that was the first place I'd heard of such a thing). I was really young. I just remember it as that type of place like a precursor to Ruby Tuesdays but that is from a say 10-12 year olds perspective at that time... say mid to late 80s.