Eamonn's a Dublin Chipper
Owned by Irish chef Cathal Armstrong and his wife Meshelle, also the creators of nearby Restaurant Eve, this fish-and-chips restaurant is modeled after the traditional “chippers” Armstrong frequented while growing up in Dublin. Named after the couple’s son, Eamonn’s is housed in a tiny space with exposed brick walls, a pressed-tin ceiling, and simple wooden seating for only 20 diners. The specialty—fried cod with hand-cut chips—is served in a brown paper bag with one of seven house-made sauces, which include tartar, curry, and hot chili. A pint of Guinness and a fried chocolate bar complete the experience.
AS FEATURED IN...
Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.