Irish chef flying high as Obamas drop by

LAST SATURDAY night, Killiney-born chef Cathal Armstrong was at home preparing chicken stew when his restaurant manager phoned him: “You need to come now – the president is coming.”

The Obamas were on their way to celebrate their 19th wedding anniversary in Armstrong’s Restaurant Eve, a popular eating venue with Washington’s great and good. One of just three four-star restaurants in the area, it serves “modern American” food.

According to former Dublin minor hurler Armstrong – who began his ascent to culinary stardom in 1988 as an 18-year-old washing dishes in Leeson Street’s Da Vincenzo – the mood in his restaurant before the president arrived was “surreal” and “slightly hectic” as staff also had to look after a full house.

Barack and his wife Michelle dined in Cathal’s Luxé dining room and chose his “surprise” five-course tasting menu with wines chosen by sommelier Todd Thrasher. He said afterwards that the Obamas had “excellent palates” and reports from the kitchen confirmed that they “cleared their plates”.

The first couple stayed on after their anniversary meal to sign autographs and pose for photographs with the restaurant’s staff and customers.

Cathal’s brother Edward happened to be over for the weekend from Ireland; when he met Obama at the bar he told him that he had been in the crowd to hear him speak in College Green earlier this year and had been inspired by his words.

“Is féider linn!” said Edward to him.

“I love Ireland!” responded the prez.

The VIP visitors capped a great weekend for Armstrong and his wife Meshelle, after the Washington Postawarded their modern American tavern, influenced by Cathal's Irish favourites, a stellar review.

The Obamas could also have dined at one of the Armstrong’s other establishments, which is just around the corner.

“Eamon’s – A Dublin Chipper” sounds like the real deal.

They could have enjoyed “a single” of chips and a long ray and a couple of batterburgers – the food of the gods – all washed down by red lemonade.

Then again, perhaps the proud message on the website scared them off: “This is not a British chipper, or any other chipper, this is our chipper. If yis don’t like it . . . hump off.”