"Thanks be to Cod" is the moniker you'll find on the door of Eamonn's A Dublin Chipper, a vision the Armstrongs dreamt of ever since opening their celebrated Restaurant Eve. The 20-seat 'chipper' is a dedication to Dublin native Chef Armstrong's son, Eamonn.
"The notion stems from the first time Cathal introduced me to the Irish ritual of fish and chips. He took me to Leo Burdock's, a Dublin institution. It was a hole-in-the-wall take-away, but the identity was immediate with a queue out the door and a young 'Jackeen' behind the counter.
"Ya wunna salt and vinegar with ya Cod and large, missus?" he said to me in a thick Dublin accent. From that day on, I was hooked and understood why THIS was the food of the people."Meshelle Armstrong
Many of the products used in the kitchen at Eamonn's, Bar PX and Restaurant Eve are available for purchase at our market, Society Fair, a short walk from Eamonn's.