Food

Cheap Eats 2008: Eamonn’s

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.

See all 2008 Cheap Eats restaurants 

Don’t Miss Another New Restaurant—Get Our Food Newsletter

The latest in Washington’s food and drink scene.

Or, see all of our newsletters. By signing up, you agree to our terms.
Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.