Doin' the Brunch Thing at Dos Caminos
When I think of Midtown Manhattan, I immediately associate the neighborhood with work. Since my office is in Midtown, I joint the countless number of commuters who emerge out of the subway tunnels in the morning and who are swallowed by them in the evening. I equate Midtown with a readiness to dodge the tourists who inevitably stop in the middle of the sidewalk to take pictures of Bryant Park or the Chrysler Building or Rockefeller Center or a random New York City fire hydrant. (This is especially true during the holiday season.)
For me, Midtown never meant "weekend brunch".... or, at least, it didn't until recently.
Last month, I met up with a group of girlfriends at the Third Avenue location of Dos Caminos for brunch. On the weekends, the entire downstairs space is devoted for those seeking brunch, so the restaurant was more than adequately equipped to accommodate our large group of nine.
As the brunch menu explains, diners have their choice of brunch beverages: a frozen prickly pear margarita (which is what I ordered), a frozen traditional margarita, a Bloody Mary, a screwdriver, a mimosa, or a glass of champagne. If you don't want a cocktail, you have your choice between orange juice and grapefruit juice. And, you can also have your choice of coffee or tea. The price of those beverages are rolled up into the cost of your entrée, so you don't have to pony up extra money to be a little indulgent!
Because there were so many of us, we decided to share baskets of tortilla chips with accompanying salsa and batches Guacamole, made fresh to order. (Guacamole for 2 people is $14, while guacamole for 4-6 people is $24. A bargain, in my opinion.)
Because I absolutely loved the Chilaquiles that I had a Mi Tierra Cafe & Bakery when I was down in San Antonio last August, I was tempted to order it at Dos Caminos. However, something else on the menu caught my eye. Something I had never had before -- the Mexican Eggs Benedict ($13). Two eggs are poached and served on a split jalapeño-cheddar biscuit and then topped with chorizo gravy. On the side? A type of salad made with nopales (prickly pear cactus pads) and green chiles.
Seriously one of the most interesting brunch dishes I've had in a long time. The biscuit retains its flakiness, even under the eggs and gravy, and the unbeatable combination of jalapeño and cheddar makes the whole dish pop off the plate. The nopales were somewhat tart and reminded me of the flavor of cooked green beans. Mixed with the chiles, the salad provided a light accompaniment to the heavier Eggs Benedict.
Great choice for brunch!
825 Third Avenue
New York, NY 10022
(212) 336-5400 | Online Reservations | Map