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Aug 19, 2012 06:57 PM

Eamonn's or Queen Vic?

Fish & chips / Bangers & Mash: My UK & Australian friends rave about their go to foods.

Which of these places offer the best flavor value and quality?

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  1. I don't know about Queen Vic, but one consideration about Eamonn's is that there is very little seating-- a lot of people just carry out in brown bags.

    1. I like the fish and chips at Eamonn's, but the rest of the menu is just so-so. Haven't tried the fish at Queen Vic, but everything else I've had (roasted bone marrow, roast beef, full breakfast) has been excellent. Not cheap, but you get what you paid for. Also fairly decent English beer selection.

      2 Replies
      1. re: monkeyrotica

        Don't overlook the daily specials on the board at Queen Vic. Huge tasty meals at a very reasonable price.

        1. re: Cochran

          +1 for the daily specials at Queen Vic.

          Eamonns just opened up their 2nd location with an expanded menu in Arlington so that might be worth a look.

      2. Can somebody explain Bangers to me?

        Are they supposed to have the consistency of custard?

        My recent experiences with them, both purchesed in a store and fixed at home and ordered in a restaurant, yeilded an underspiced sausage with an unpleasant, mushy texture. I am a big fan on sausages, but the last few time I've had "bangers and mash", I have been grossed out.

        The new Eamons was crowded the night, I looking forward to checking it out.

        1 Reply
        1. re: drewpbalzac

          Whenever I've ordered bangers and mash, I get a standard stubby natural casing sausage, either pork or beef. The grind ranges anywhere from coarse and gristly to frankfurter fine grind. There's little seasoning because it's usually served with a brown onion gravy. I've never had any banger that would be described as "custardy." Perhaps they're serving white pudding and calling it "bangers"?

        2. My friend Sarah, who's from London, said the fish and chips at the recently opened Brixton (U Street Corridor) are quite good. I've had Eamon's a few times and didn't see what all the fuss is about. Then again, I think fish and chips is an inferior version of good old-fashioned southern-fried catfish (or, even better, flounder) with a side of fries and hush puppies :)

          1 Reply
          1. re: The Big Crunch

            Southside 815 I think works that, catfish.

          2. I haven't tried Eamonn's, but the fish and chips at the Queen Vic is VERY good. I believe they might use skate as their fish. I'd also agree with another poster who mentioned that they have awesome specials.

            4 Replies
            1. re: inked78

              I doubt they use skate - skate tends to turn an unsightly gray and can have an almost "meaty" texture when cooked that can be off putting to the unsuspecting. (At least the local stuff does)

              There is a large Spiny Dogfish (a small shark with a nasty barbed spine) - fishery out of Cape Cod that exports almost its entire product to England for fish and chips. I think the Brits
              sometimes call this fish a "rock salmon".

              1. re: drewpbalzac

                Was up at the Dogfish Head brewpub in Rehobeth last week and this is likely what they were serving in their fish and chips. Waitress said they changed over to dogfish (unsurprising given the breweries moniker) sometime in the last year.

                1. re: drewpbalzac

                  Eammons website lists "ray" a common name for skate, which is red listed on the Monterey Bay Acquarium Seafood Choices site.

                  1. re: wineo1957

                    The Bay used to have a pretty active skate fishery and you can still get local skate wings seasonally, but I am telling you . . . it is not an easy fish to enjoy.

                    I sort of like it, but I've got to be up for it.

                    Like shad and shad roe . . . it has its place at the table . . . but it isn't an everyday place at the table.