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Monday
May172010

Brunch at Dos Caminos (Meatpacking District location)

  • Cuisine: Mexican
  • Atmosphere: rustic, bi-level space
  • Attire: smart-casual
  • Ideal for: trendy, people-watching, outdoor dining, location, brunch specials, bar scene
  • Price: moderate/all brunch menu items under $19 and include an alcoholic beverage
  • Phone: 212-669-2400
  • Reservations: via phone or www.opentable.com
  • Location: 675 Hudson (btwn 13th & 14th Streets)
  • Website: click *here*
  • Directionswww.hopstop.com/?city=newyork

*All of my photos from this meal can be viewed on Flickr

No one was more surprised than I was upon my insistence in having Saturday brunch at Dos Caminos' newest outpost in the Meatpacking District.  I'll be the first to admit that I slammed the Mexican mini-chain for wedging its way in to Vento's, an Italian restaurant, former space.  My big gripe was that, if it were up to me, a smaller-scaled eatery would have made 675 Hudson its home.  But who am I kidding?  The rent at this specific address isn't exactly cheap so, at the end of the day, who better to maintain the neighborhood's most famous flatiron building than B.R. Guest Restaurants

Deidre and I met one another on the corner of 20-something Street and 6th Avenue.  We leisurely strolled to the restaurant, arriving promptly for our 12pm reservation.  Although DC's (Dos Caminos) interior space had, in fact, been successfully transformed from an Italian restaurant in to a Mexican eatery, we opted to dine al-fresco. 

Deidre and I were seated at an ample four-top table with a prime view, perfect for people watching, of the Meatpacking District. 

Our friendly waiter handed us brunch menus, filled our glasses with ice-water, and, in true DC upselling fashion, asked if we wanted to begin our meal with hand-smashed guacamole.  After quickly glancing at the menu for a price check (A bowl of DC's guac costs $12!  And that only serves 2!), Deidre and I decided that the chips and salsa basket, which would only set us back $5, would suffice.  And what better way to chase down a spicy dip and begin a Saturday morning than with a free, ice-cold, frozen margarita (or bloody mary, screwdriver, mimosa, champagne, orange or grapefruit juice, and coffee or tea), that accompanies all brunch entrees?     

Dos Caminos: brunch menuDos Caminos: tostados y salsaDos Caminos: frozen margaritas

Not only did I find that the employees were friendly and courteous, but the service we received at DC was perfectly paced.  Our entrees arrived approximately 20-minutes after we received our drinks and basket of chips.  While Deidre chose the Wild Mushroom and Huitlacoche Omelette, I ordered the Chilaquiles.  Messily constructed layers of red chile sauce-soaked tortilla chips were sprinkled with salty Chihuahua cheese and cubes of ripe avocado.  Two fried eggs and a spoonful of pico-de-gallo (salsa) topped the chilaquiles.

Dos Caminos: chilaquiles

Dos Caminos: chilaquiles, a view from the sideI could hardly wait to pierce the gently-cooked egg yolks with my fork, allowing their creamy liquid centers to encapsulate every exposed crevice of the chilaquiles.  In composition, the tortilla chips revealed the perfect balance of crunchy and moist.  Compatibly, it was almost as if, during the baking process, the pores of each ingredient in the chilaquiles expanded to allow for the inhalation of mingled flavors. 

Aside from the overall fact that the entree wasn't as oven-hot as I would have liked, I was thoroughly pleased with my meal.

For someone who had previously turned up her nose to the thought of "Dos Caminos Meatpacking District," I have to admit that I was more than pleasantly surprised.  From the gracious interaction with the employees and perfectly-paced service, to the quality and value of our meal, I would recommend brunch at DC to anyone, foodie or non-foodie.     

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