Many kudo's to Meshelle and Cathal on scooping up Anthony Bourdain on his travels to DC. See a note and re-cap from Meshelle below.
“That’s evil!” Anthony Bourdain said with a grin as he bit into Eamonn’s newest addition to the fry menu, ‘The Chip Butty,’ golden fried chips stacked between a bun smothered with Kerrygold Pure Irish Butter. Yes! A french-fry sandwich, but Irish style.
Bourdain, a chef, author and media star reveled in the glory of Old Town’s neighborhood eatery and fry house Eamonn’s A Dublin Chipper, while filming a segment this past Saturday night, July 19, 2008. Eamonn’s inclusion is set to air on a future episode of The Travel Channel’s hit show “No Reservations: Washington DC.”
Irish born owner Chef Cathal Armstrong and Bourdain shared Dublin tales, pints of Guinness and Eamonn’s signature fish; sweet, juicy, flaky white Cod. A man of tradition, Bourdain devoured it with salt and vinegar.
Bourdain and his dynamic production crew were happily fed all night, as manager Clinton Terry and I served up our fryers' bubbling menu items; bunless "burgher” bangers and another family favorite, fried milky way bars.
A grand time was had by all particularly when the filming ended with a trip to PX; our throw back social lounge where ‘Sprits are Raised’ by Todd Thrasher, resident mix master. Todd shook the ice and poured a few as Bourdain sipped on his favorite drink, The Negroni.
We collectively agreed. He’s really as cool as he is on TV.
~ Meshelle Armstrong
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