Why go: Irish expat and Restaurant Eve chef/owner Cathal Armstrong shows his love for his homeland through the fryer at this fish-and-chips shop.

What to get: The Codwich, a hot filet of battered cod stuffed into a crusty white roll with lots of tartar sauce; fried cod and thick-cut chips with a draft Guinness; creamy coleslaw; sauces such as warm curry and Marie Rose (ketchup-tinted mayo) for the chips and Sarson’s malt vinegar and tartar sauce, heavy on the capers, for the fish; doughnut-like fried dough balls.

Best for: Takeout (everything is served in brown paper bags, and there’s only a handful of seats); staving off a hangover from PX, the owners’ speakeasy upstairs.

Insider tip: Persuade a child to try the fish and he or she gets a free soft-serve cone.

Open daily for lunch and dinner.

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