March 31, 2019 Sponsored Story
The Woodside Café, owned and operated by the long-time proprietors of Sean Ogs, is evolving much like the neighborhood.
The restaurant, known best for its Irish breakfasts, corned beef and Irish chicken curries, is now catering to a global clientele, offering traditional central and south American dishes as well as thin crust pizza targeting younger residents.
The cafe, located at 60-06 Woodside Ave., was bought in 2008 by Jimmy O’Sullivan and Paul Dillane, both from County Kerry, Ireland. The pair established Sean Ogs, two doors down, in 1998 and decided that a café that targeted families was the perfect fit.
They bought the former Rainbow Diner, which was a long-time favorite among the Irish community, that had served traditional Irish food for years. They quickly renovated the space, changed the name to “Woodside Café” and retained the entire staff. They kept the core menu and have added a number of dishes since.
Ownership of the café provided them with an additional benefit—a large kitchen that could serve both the café and Sean Ogs, which did not offer food at the time. The kitchen is located at the back of the establishment, and it links the bar and cafe together. Therefore, the same menu is offered at both venues.
“We offer great food in two very different environments,” Jimmy said. “Some people prefer to have a quiet meal with their family in the café, while others want to eat while enjoying a glass of beer at Sean Ogs.”
Sean Ogs, he said, is particularly popular in summer months with its outdoor seating.
Jimmy said another big draw is the location.
“We are so accessible–about a block away from the 61st Street train station and so close to a number of bus routes and the Long Island Rail Road. It’s easy for family and friends to meet up here,” he said. “In fact, many people rent out our space for parties because we offer a great location and great food.”
He said many Mets fans also go to the café on their way to and from games.
The café’s menu has developed over time. While the core Irish menu has remained the same, breakfast items such as Chorizo & Eggs or Huevos Rancheros can be found alongside Irish sausage, beans and chips.
“Woodside, like most of New York, is constantly changing,” said Zoran, the manager who previous ran the Brick Café in Astoria. “We have immigrants coming in all the time as well young people coming in from other parts of the country.”
The café continues to grow with the community. The owners introduced thin-crust, Neapolitan pizza earlier this year that has proved popular.
They added a brick oven designed in Italy that operates at more than 700 degrees to bake their pizza. They then brought in a pizza master from Dillane’s restaurant Lilly’s in White Plains, NY, to teach them how to make the dough and bake the pies.
The pies are made from scratch and all the ingredients are locally sourced, Jimmy said.
Jimmy says that they are big on all things local. They are active members of the non-profit organization Woodside on the Move and donate supplies to the Woodside Neighborhood Association that paints over and cleans graffiti.
“We love Woodside and the people here,” Jimmy said. “That’s why we invested in Woodside and why we are so active in the neighborhood.”
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Woodside Café Hours
|Mon:||9:00 AM – 10:00 PM|
|Tue:||9:00 AM – 10:00 PM|
|Wed:||9:00 AM – 10:00 PM|
|Thu:||9:00 AM – 10:00 PM|
|Fri:||9:00 AM – 10:00 PM|
|Sat:||8:00 AM – 10:00 PM|
|Sun:||8:00 AM – 10:00 PM|