Foodie: Cruagh Food Truck

Tastes of Ireland with a Local Spin

The primeval fields and fells of Ireland are thousands of miles away, but in Niwot, Colorado, you can be transported to the lively streets of Dublin. Cruagh, a food truck owned and operated by the husband-and-wife duo of Darragh Byrne and Margaret Stewart-Byrne, features Irish cuisine with a sustainability spin.

Margaret, the American, met Darragh while attending college in Ireland. They met while both working at a farmer’s market, bonding over their shared passion for sustainability and food. In 2021, they relocated to Boulder to be closer to family after having their daughter. Darragh, a native of Dublin, was inspired after working at several high-end restaurants, including The Flagstaff House, to bring authentic Irish cuisine to Boulder County.

In 2023, they began a catering business. Building their following with unique dining experiences. In 2024, an opportunity to purchase a food truck came up, and they jumped on it, spending the majority of their time outside of The Wheel House in Niwot, but traveling up to two hours for events. Their menu is one you would expect to see at a cozy pub, rich foods to soak up alcohol; burgers and fries with an option for a salad. It is simple, yet exactly what you want for a rompus night with friends, or while indulging with your family.

The Dublin Burger has a fennel quality, topped with Ballymaloe Relish, Greek aioli, lettuce, tomatoes, and onions. The Dubliner cheese has a richer taste, elevating the burger without adding too much weight. The summer menu also offers an American smashburger, a kid’s burger – without all of the extra spices, salad, and Irish-style fries -or chips, made with either cheese or red curry. “The curry is almost a Japanese-style,” says Margaret, “it is the classic ‘after-a-night-out Irish staple.” Craugh also changes their menu for special occasions, having a bacon bar-b-que burger for the Fourth of July and a brie and Palisade peach burger for the summer kick-off.

In the fall and winter, the menu will shift to something a little bit more hearty, comfort food from the Emerald Isle. Stews, shepherd’s pie, and curry will be featured on the menu. “Last year,” recalls Margaret, “we had some people coming to us three times a week for a shepherd’s pie.” She explains that they really try to listen to what people want, and will adjust the menu based on request or popular items.

The flavors are refreshing, yet familiar, which, for Margaret and Stewart, was the point. “We want to make food approachable,” says Margaret. “He [Darragh] really wants to make it friendly, we both worked in a lot of restaurants: upscale, French, slow foods, cafes, and we love that style.” But, they realized that it is not realistic for a large percentage of patrons. Says Margaret, “[We] felt that when we became parents three years ago, that like suddenly our access and our ability to get these things was really limited and we couldn’t afford to go to the farmers market every weekend and buy the nicest groceries anymore. So we want to make the food at a more affordable price for really good food that’s going to fill you up.”

The philosophy has also inspired their connection with local farms and creating a farm-to-table experience. Throughout the summer, Craugh has partnered with Ollin Farms to host a monthly Farm Dinner, combining farm-fresh food with Irish fare. “These meals are plated,” says Margaret, “so while there is still a casual feel, we can elevate the meals a little bit.” The meals are eaten at communal tables,  putting guests in groups of sixteen with the intention to build community while gathered around specially-made local food. Reservations are required for these meals, and if you choose to pair with wine, you must bring and pour your own.

The taste of Ireland may not be a total substitute for wanderlust, but it can transport you to feeling like you are at a pub across the pond. Take some time to enjoy an artfully crafted burger while savoring a crisp drink, whether alcoholic or not, and make the most of the remaining days of your summer.