OVERVIEW
Eamonn’s, a 20-seat fish-and-chips spot opened by Restaurant Eve chef Cathal Armstrong in August 2006, employs no waitstaff—guests order at a counter from a chalkboard menu. The rustic yet stylized venue is decorated in dark woods with simple crystal chandeliers hung over bench seating. Upstairs is PX, a speakeasy-themed social club where bar chef Todd Thrasher mixes critically acclaimed cocktails. The hard-to-find space has no sign; inside, blue velvet couches outfit an intimate room for 30.
