is the moniker you'll find on the door of 'Eamonn's A Dublin Chipper.'
The newcomer is a vision the Armstrongs have dreamed of since opening their celebrated Restaurant Eve. The main floor of the 20-seat 'chipper' is a dedication to Dublin native Chef Armstrong's four-year old 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."