Cillian Murphy and Mary Redmond set up Murphy Blacks Restaurant in 2004. We had run a very successful bar for the previous 5 years and had built a good reputation for our bar food. When the building next door came up for sale, we jumped at the opportunity to buy it and converted it into a 42 seat restaurant. Cillian, an ex fishing skipper who uses his fishing connections to ensure the freshest fish possible, is in charge of front of house and Mary, a graduate of Cathal Brugha St. and the fourth generation of her family involved in the hospitality trade in Kilkee, provides all the necessary skills in the kitchen. The combination has proven a winning one and in a very short time Murphy Blacks has become one of the best places to eat on the west coast of Clare. We both believe the secret to good food is in the buying, and a considerable effort goes into ensuring we get the best from all our suppliers. The restaurant is open 5-6 days a week from Easter to the end of September and Thursday to Saturday for the rest of the year. We have built up a very strong regular trade and as such reservations are required most of the year. We are listed in The Sunday Times McKennas Guides Top 100 Restaurants in Ireland for 2016 and 2017.
Set in an old Victoria building, the restaurant is quite modern but we kept as many period features as possible to retain the atmosphere of the pub it was for 150 years.
The name ‘Murphy Blacks’ comes from Cillians’ family who are from near Kilmichael outside Cork City and it has been their family nick name for at least two centuries, possibly because the original Donal Murphy came from the Blackwater Valley in Waterford in the late 1700s.