Ace King, check it out!

Woodstock Cafe – The Best Fried Breakfast in Dublin?

with 15 comments

Like most Irish people with a pulse my metabolism demands at least one intake of fried pig each week. As a result I eat a fair few fried breakfasts around town. Quality varies enormously and I don’t really have a consistent location I could recommend in the city centre, but recently I have been dropping in on the Woodstock Cafe in Phibsboro.

I cycled past it for years without paying it too much attention until my friend Keith Peters mentioned 6 months ago that it did a cracking breakfast. Since then I’ve never looked back.

Food quality is outstanding with tasty premium sausages, lean thick sliced bacon and the key addition that lifts a fried breakfast, fried potatoes, yum! They also cook eggs to order and offer mushrooms, black pudding, tomatoes and beans (Heinz!) on the side. Hot plates mean the food arrives hot at your table even if you have to queue (which is often, this place gets busy).

What really takes Woodstock to a different place is the friendly and efficient service. Nobody likes to queue for long in the morning and in Woodstock no one has too.

Check it out next time you are in the area, breakfast finishes at 12.00pm.

 Others seem to agree.

Written by Joe

March 4, 2009 at 12:52 pm

Posted in Uncategorized

15 Responses

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  1. What time do they open?



    March 4, 2009 at 1:36 pm

  2. I have no idea. 8.00am?



    March 4, 2009 at 2:46 pm

  3. I dropped in for brekkie after a cholesterol test, a couple of weeks back πŸ˜‰


    Justin Mason

    March 4, 2009 at 2:47 pm

  4. Respect Justin!



    March 4, 2009 at 3:02 pm

  5. i’m hungry now πŸ˜€


    Tom O'Connor

    March 4, 2009 at 3:13 pm

  6. Think ill pop in tomorrow before a meeting and check it out.


    Jason Roe

    March 4, 2009 at 3:51 pm

  7. I don’t know. The very fact that the food sits in steel containers is pretty discouraging. Why can’t they prepare each meal as it’s ordered, like a real diner?



    March 5, 2009 at 12:24 am

  8. Nah, your wrong mate. If you want to handle volume fast you gotta pre-cook in volume. Short order is best, but this is the next best. Plus US sausages taste like bat shit.


    Joe Drumgoole

    March 5, 2009 at 12:32 am

  9. I’ll grant you superiority of European sausages, but there’s no defense of canned mushrooms, is there?



    March 5, 2009 at 12:49 am

  10. They aren’t canned. BTW those are not the tins the stuff came in. Thats a bain marie, underneath the tins is a pool of simmering water that keeps the food hot. The food is cooked behind short order style and put in the tins until served.


    Joe Drumgoole

    March 5, 2009 at 12:51 am

  11. I understand the model (though I didn’t know that was the term for it). Those mushrooms look like they came out of a can to me. Maybe they’re just very well cooked?

    And, regarding the volume question, how many breakfasts is this place serving in a day? Are they really out-selling a typical diner by that much?



    March 5, 2009 at 1:00 am

  12. Ok. Nope they are cooked fresh. I’ll ask next time to be sure. While I was there the queue was never less than 4-5 people waiting to be served food.


    Joe Drumgoole

    March 5, 2009 at 1:08 am

  13. Joe,

    Thanks for that recommendation. Look forward to eating big in Woodstock. looks good.




    March 9, 2009 at 12:39 pm

  14. Joe
    Just wanted to take this opportunity to say a belated thank you for your positive and detailed review of your breakfast experiences at Woodstock, it’s always nice to have good reports back from the customers!
    I can confirm that the controversial mushrooms are fresh, quartered and sauteed (and we only use free range eggs and Irish chicken – not processed! – bacon and beef in our cooking).
    We are very grateful that the Woodstock is so busy and we work hard on trying to keep our hard working customers happy and well fed.
    We have a new website and I working on getting the menus online.
    All the best



    November 17, 2009 at 8:50 pm

  15. Hi Angela,

    You deserve the praise. Keep up the good work.




    November 17, 2009 at 9:40 pm

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