FOR BREAKING NEWS VISIT WWW.QNS.COM FEBRUARY 15, 2018 • BUZZ • THE QUEENS COURIER 71
dining out
QWNS Cafe comes to Astoria
BY DANIELLE BRODY
Although QWNS Cafe’s motto is “Start
your day at the end of the line,” the new
spot’s off erings can feed and fuel residents
all day.
Two Astoria-raised hospitality veterans
and friends, Dino Philippou and
Tim Pappas, partnered to develop this
fast-casual organic cafe at the base of the
Astoria-Ditmars stop. Th e name, a play
off the train line, which changed when
the W was added in 2016, touches on the
cafe’s community-driven mission.
Philippou said he and Pappas created
this cafe to give back to the neighborhood
and off er something new.
“We just believed that we need something
like this because of the demographic,”
Philippou said. “Th is concept is right
for the community.”
Th e cafe serves health-conscious breakfast,
entrees, baked goods, coff ee and
to-go items.
It had its soft opening Monday, Jan. 15,
but the two owners started developing
the cafe about two years ago. Th e friends
each have more than 20 years’ experience
in hospitality. Philippou owned Cavo, a
nightclub on 31st Avenue, which closed
about a year ago, and Pappas held leadership
roles at upscale eateries in Manhattan
like Avra Estiatorio and Estiatorio Milos.
Last March, chef Michael Romano,
who owns a restaurant consulting group,
joined the team to develop a wholesome
and refi ned menu. His pastry and
fi ne dining background are evident in
descriptions of each item on the chalk
wall behind the cafe’s counter. Many of
the carefully craft ed components have
unusual but tasty twists.
“Every tiny little fl avor and texture has
to be there for a reason and developed
properly,” Romano said.
He said he wants to give people food
they feel good about, and that he cooks
from the heart.
Some of the dishes incorporate housemade
ingredients, like almond butter,
Greek yogurt, croissants (vegan and regular)
and multigrain bread. Some options
are infl uenced by Astoria’s Greek presence,
and there are plenty of vegan and
gluten-free off erings.
Romano said he is very careful about
cross-contamination to keep customers
safe. He also tries to use local ingredients
as much as possible.
Th e coff ee provider, Joe Coff ee, is one of
the cafe’s local partners. QWNS is the fi rst
restaurant in the borough to serve the Red
Hook-based brew, and has the exclusive
license in Queens, Romano said.
He added that the cafe’s team includes
some of the best baristas in New York,
who will make pour-overs, iced coff ee and
cold brew in addition to other classics. He
said they ensure the coff ee is balanced and
brewed properly.
“Th ere’s so much that goes into it,”
Romano said. “You can taste the diff erence.”
For those who expect only coff ee, a
step inside QWNS makes it clear the cafe
has more to off er. Th e dining setup itself
seems to bring neighbors together, with
close seating at a few small, distressed
metal tables, a communal table and seating
alongside the window looking out
onto 31st. A custom-painted map of the
N/W line covers one wall, and the others
are blank — for now. Romano said the
team wants to fi ll them with local artists’
work in the future.
I came in with a friend for lunch on the
fi rst Saturday the cafe was open to fi nd
groups of friends, couples, families and
individuals fi lling the seats. I ordered the
vyro, Romano’s vegan version of a gyro,
and tried the chicken sandwich, which
Romano said are two of the most popular
items.
My Greek inspired meal, one of the
four sandwiches off ered, wasn’t quite like
a gyro, but it hit the spot with crunchy,
chia-crusted eggplant and a spicy tahini
kick rolled inside soft , housemade scallion
naan. To Romano, the point is that
it is diff erent, since customers can get a
gyro anywhere.
Th e chicken sandwich tasted incredibly
fresh and was complemented by kale
pesto and fl uff y focaccia bread.
Th e two other sandwiches were a bison
burger, chosen because the meat is leaner
than typical beef, and a organic turkey
burger with goat cheese. Romano said it’s
hard to fi nd a nice, juicy turkey burger, so
he created one.
If you eat in, food is presented on a
wooden board, bringing an element of the
kitchen to the table.
Other items on the menu include acai
bowls featuring Greek yogurt and almond
butter made in-house; grain bowls; avocado
toast; sides like a head of caulifl ower,
roasted sweet potatoes and lemon-herb
garlic potatoes; and breakfast sandwiches.
Romano said customers are already
calling ahead for the breakfast sandwiches
made on housemade croissants with frittata,
turkey bacon, aged Swiss and tomato
and onion jam.
“Our egg sandwiches are serious,” he
said.
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Photo by Athena Angel