About Eamonn's
 Best for Carryout |
This pubby Old Town spot is modeled after an Irish fish-and-chips shop—Guinness on tap, mushy peas, and all. But most important, the cooks here know their way around the fryer. Our top order is the Codwich—which tastes like a Filet-O-Fish that’s been treated to a cheffy upgrade, thanks to beautifully battered (and sustainably sourced) cod, rich house-made tartar, and crisp coleslaw. Plump, sweet fried prawns make for a nice starter, especially paired with pink Marie Rose sauce. Tables are few, but whether you eat in or take out, your food will be served one way—in a paper bag.
Also good: Fried cod and chips; fried basa (a mild white fish); coleslaw.
See what other restaurants made our 2016 Cheap Eats list. This article appears in our May 2016 issue of Washingtonian.
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 Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
