Why go: Star chef Cathal Armstrong’s Dublin-style “chipper” with gleaming wood and a chalkboard of specials serves up a picture-perfect version of fish and chips.

What to get: Crunchy golden-fried cod and skate with chips; fried-fish sandwich with tartar sauce; fried Dublin prawns with Kitty O’Shea sauce (capers, olives, oven-dried tomatoes) over mesclun; crunchy slaw.

Best for: A quick, delicious family meal; a late-night postpub snack for singles; a cheap date for couples.

Insider tip: There’s now an option beyond the fried-sweets roster of battered bananas, candy bars, and dough balls: mini-soft-serve ice-cream cones.

Open daily for lunch and dinner.

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