This Just In: Du-par's opens in Oxnard

Du-par's now has an Oxnard location; its grand opening is planned for Friday. Like the Du-par's Farmhouse at the Original Farmers Market in Los Angeles (and sister restaurants in Studio City and Thousand Oaks), it's open 24 hours a day, seven days a week, 365 days a year. 

The original Farmers Market location was renovated and reopened in 2007 after the Du-par's chain was bought in 2004 by investors led by W.W. "Biff" Naylor (who has breakfast food in his blood -- his father founded the first Tiny's Waffle Shop in Fresno in the '20s).

The Oxnard Du‑par's menu will look familiar: breakfast (including the classic buttermilk hotcakes, the recipe for which is safely locked away in the Du-par's at the Farmers Market) is served around the clock, along with chicken pot pie, steak, burgers, turkey and mashed potatoes, and fruit pies. 

Medardo Hernandez, formerly of Wolfgang Puck's Granita and Spago, is Du-par's executive chef. Biff Naylor's daughter Jennifer Naylor, former executive chef and general manager of Granita, is a consultant to Du-par's.

Du-par's, 2420 E. Vineyard Ave., Oxnard.

-- Betty Hallock

Photo at Du-par's Farmhouse at the Original Farmers Market in Los Angeles by Los Angeles Times

Comments

[Kelli Maher]

We needed a reception area for an after funeral get together. I spoke to Ron a few times before the gathering and he was ALWAYS very accomodating. He set up a spread for 50 people and it was fabulous! He had waitresses filling drinks and a buffet spread that was beautiful and delicious.
EVERYONE enjoyed their food which consisted of Tri Tip, Red Roasted Potatoes, Lemon Crusted Chicken, Fresh Fruit Platter, Fresh Steamed Vegetables, Strawberries with chocolate dipping sauce, and a fabulous Bread Pudding.
Everything is fresh there and not frozen. You can tell.
The price was right as well.

Ron will make your reception, meeting, anniversary, birthday...just as nice and very special.

[martina]

we need a du par in la verne,could you please look into this

[Jeryl Gates]

My Dad, James R. Duckett Sr, was manager of DuPars Studio City back in about early 1960's. I did not know DuPars was still around. Great to see you here! Will have to come visit.

He left DuPars and ended up owning 3 restaurants and we made everything from scratch. After reading your menu and your "about DuPars," I think he got his desire to do all the cooking himself from you!

[JC Cannon]

Well we decided to give Du-Par's a try for dinner in Oxnard, even though I found the on-line menu to be a bit pricey for "diner" fare.

We were early - I guess (5:30) so there weren't very many dining. There was one waitress (Ahem, server) one sub-server one bus boy one greeter and the kitchen staff.

The service was friendly, but the sub-server was a tad forgetful and needed to make several trips to wherever to get this or that. I rejected a soiled dinner knife.."no problem" said the server (Huh?). The Ventura Health Dept might think differently if they were to have stumbled upon soiled flatware. My chicken soup was really quite good (I did add a copious amount of ground black pepper).

The clover leaf dinner rolls arrive naked on a plate and a few minutes later were cold to the touch -- bummer!.

I ordered crab cakes which I found to be edible but a disappointment. The sub-server had forgotten the tartar sauce and when reminded went off to her secret place never to be seen again. I finally got the sauce but by then everything on my plate was far from warm, plus the tartar sauce turned out to be mustard-mayo with a few tiny bits of something green. Yet another disappointment.
A pet peeve of mine, are restaurants that won't invest in a simple "taste and odor" water filter for use in their beverages and iced water. Sadly, Du-Par's is one of them.

[Rob]

Having heard good things about the other locations in the Valley, my ex, daughter and I gave this newcomer a chance and didn't regret it. The friendliest service I've found in Ventura County in a long time and the food is pretty good to boot.

[Hank Morris]

The recent overnight change from Baker's Square to Du-Par's was certainly a success ...and a welcome change! My wife Jan and I, along with a large group of folks from the Gold Coast Concert Chorus, had been Baker's Square "regulars" following concerts on Friday evenings. Nobody was wild about Baker's Square, but It was the only place open following the concerts. Their pie was pretty good.

This past Friday evening (13 March 09) we convened our GCCC group at Du-Par's. Most of us had pie and coffee, a few had full dinners. The pie was out of this world, Green Apple with melted cheddar cheese on top for me, and the apples were nice and crisp and tart, plus the crust was about the best I've had in a long time. Pecan Pie for Jan and she is still raving about it.

Our experience was terrific and my wife and I decided to give Du-Par's a try for breakfast on Sunday 15 March. I ordered one of their huge Bear Claws, along with my breakfast of scrambled eggs, bacon and hash browns. I ended up bringing half the Bear Claw home and we included it in out breakfast this morning (16 March). Jan had French Onion Soup and a cup of fresh fruit, deeming it excellent!

A highlight of our visit was a chat with the owner, Biff Naylor, son of Tiny Naylor, founder of "Tiny Naylor's". I guess he was checking out his latest acquisition.

For sure, we'll be back!

Hank Morris