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Dos Caminos - Meatpacking District (Former Vento Space)

675 Hudson Street at 14th Street
New York, NY 10014
212-699-2400

Following an afternoon of cocktails beginning at Niso's and then heading down to The Monster before Ty's and then finally a beer at The New York City Eagle, it was time for some nourishment.

Open up opentable.com and see what is going on in the B.R. Guest world. I was graciously given a gift card from my colleagues at Bank Street College of Education in the Center for Urban Teacher Education and Technology or CUTET upon the completion of my time there this semester. I have spent the past two academic years working with graduate students, faculty members and students providing support and guidance with all things technology. Together we promoted research methods, use of technology as a teacher leadership tool and the use of technology in professional development just to name a few of our services.

But enough about that, let's get to the food.

We secured an 8:15 p.m. reservation and were asked to take a seat at the bar while they readied our table. This was a funny start to the evening: Guy ordered two Knob Creek Manhattans on the rocks and the bartender couldn't find any sweet vermouth. Good times. They evening borrowed it from Billy's next store. They were delicious.

The host retrieved us from the bar and walked us through the dining room to table 108-my new favorite place to eat. A table that can probably accommodate three people, but perfect for two, seated in the corner of the restaurant where Hudson, 9th and 14th come together at their intersection. Wonderful spot. I highly recommend it.

We started with a medium guacamole and ordered the SMOKED CHICKEN FLAUTAS:
tomatillo-avocado salsa, pickled red cabbage, with crema to share before our entree. Yummy little bites of smoked chicken wrapped in a fried piece of tortilla with the delicate tomatillo-avocado salsa. Just two that was enough.

Then for dinner, Guy ordered the Chicken Tinga: pulled chicken simmered with chipotles, sweet and spicy roasted tomato sauce. I chose the COCHINITA PIBIL: yucatecan pit-barbecue style pork, achiote, habanero pickled red onions both came served with mexico city street corn, refried pinto beans, spicy cabbage slaw, warm corn tortillas. Delicious.

Just before our entrees arrived we were introduced to Zach, one of the managers who came out and spoke with us for a while and invited us back to experience the restaurant again and again. It was a nice personal tough.

Not usually a dessert person, but we thought we would try the dark and white chocolate fondue. YAY! Zach also sent out the OAXACAN CHOCOLATE MOUSSE CAKE
rich chocolate mousse layer cake, hint of morita chile, served with pistachio ice cream. So, now you would think that chocolate mousse layer cake would be thick and rich. It was light and fluffy and the perfect end to a great meal.

Check came and the $100 gift card covered the entire meal. Wow right? Amazing. Just before we exited we did ask if we can, in the future, request that table. It was a great choice to be seated there during our first experience at this newly opened location. I wish them well. See you again real soon.

Good Restaurant

89 Greenwich Avenue
New York, NY 10014
(212) 691-8080

www.goodrestaurantnyc.com

Saturday night, at the bar, almost no one is in sight, except a handsome bartender with a big smile, a delicious beverage and food menu to be studied before selections made. I choose the St. Germain Manhattan. Fantastic choice as I am a Manhattan connoisseur. Over the past few months, while packing on a few extra pounds to get through the hibernation period of winter in New York, I have had the pleasure of tastefully monitoring the mixology of the Manhattan around the island of Manhattan. I will say, "Good Restaurant is in the top ten."

So then on to the food. The GRILLED CALAMARI salad with roasted red peppers, olives, capers, basil & lemon. Although it was listed under the salads no the menu, I expected there to be some kind of heat on the plate and that was my one criticism. Other than that, the flavors all worked nicely together. No need for additional seasoning.

Next up: Naturally-raised NEW YORK STRIP STEAK parmesan fries & chanterelle mushroom butter. Ok, so I treated myself to a piece of red meat. And, BOY was I happy. Ordered it black and blue and it came out perfectly prepared with the chanterelle mushroom butter on top. The parmesan fries were dusted with cheese and fried up to perfection. The bartender brought me some spicy mustard and I was in heaven. A glass of Argentinian Malbec accompanied my entree.

No dessert this time. There was room for an Irish Coffee before Guy joined me for what would have been a nightcap here, but following last call, we ended the night at Niso's with Josh for one last cocktail.

A good night.

Next stop: DOS CAMINOS-MEATPACKING

TIPSY PARSON (156 Ninth Avenue)

Ok kids, if you haven't been to this find on the Manhattan Foodscape, you have to get there. There are many offerings on the tight menu, but everything is delicious.

Last evening, a cold evening in Manhattan, Guy made reservations for 7:30 and we were seated immediately. It was a quiet night with only four or five other tables seated around us. Each time we go to Tipsy Parson, we notice the heat works-REALLY WELL. But it gets better each time.

We started with a sidecar martini, and that is just where we started. Guy had the Ambrosia Salad which is a deconstructed take on the classic dessert side dish. I opted for the Warm Spinach Salad. Both were yummy. Oh wait, did I forget to mention that we had cheese sticks and hush puppies to tide us over before our salad? WOW! YUMMY! D-E-L-I-C-I-O-U-S!!!

Then, the Braised Pork Shank with melted apples was Guy's choice for entree. Falling off the bone and deliciously surrounded by essence of apples. I chose the Duck Breast with a Concord Grape reduction and roasted grapes. The perfect accompaniment was a glass of Pinot Noir.
WOW! Unbelievable.

Unlike our other visit, we both wanted dessert. Guy ordered the lemon custard tart and I the bourbon fritters. Both pleased the crowd.

Get there please! NOW!!!

Tell them Mr. B. sent you!!!

My Bio

Steven Birkeland, born Steven Matthew Birkeland on May 14, 1972 in Bay Shore, Long Island, New York at Southside Hospital to Diane and Steve Birkeland of Bayport, Long Island, New York.

Steven attended Academy Street Elementary school from 1977 to 1983 where he excelled in his leadership abilities at an early age. During the kindergarten show he was the ring leader and master of ceremonies.

Steven attended James Wilson Young Middle School, in Bayport, Long Island, New York from 1983-1986 and proved to be a leader among his peers on stage, with his musical abilities and also socially.

Steven attended Bayport-Blue Poing High School, Bayport, Long Island, New York from 1986-1990. He graduated in the top ten percent of his class, a class of 156. He continued to aspire to leadership roles including president of the Key Club during his junior and senior years.

Steven attended the Catholic University of America for one year, 1990-1991, and then returned to his native New York to graduate from Manhattan College in 1994 with a Communications Degree and a Bachelor of Arts with honors. Steven was invited into the Honor Society and was also the president of Lambda Pi Eta, the National Communication Honor Society during his senior year. During all three years at Manhattan College, Steven also worked as an opening store manager, assistant store manager at Banana Republic locations around the metropolitan New York area.

During the years from 1994-2003, Steven travelled, held various jobs in retail and in the service industry. Steven worked at East Hampton Point Resort in East Hampton for two years before returning to his love of education.

In August of 2003, Steven began his journey in education as a leader in his group at Long Island University, C.W. Post while studying school counseling. Steven quickly got to work networking with students and faculty to promote the industry and create a hum in education about the need for more school counselors across the nation. Steven worked as a guidance intern in the Sayville Middle School as well as the Counseling Center at Babylon Junior-Senior High School before graduating in January of 2006 with his master of science degree in School Counseling.

Steven currently works as a school counselor in the South Bronx at P.S. / M.S. 31 for the New York City Department of Education. Steven holds permanent certification in the area of school counseling.

In the fall of 2008, Steven was awarded a scholarship to attend Bank Street College of Education to pursue an advanced masters degree in Leadership for Educational Change: Focus on Special Education. During his first semester on campus, Steven distinguished himself as a leader among his peers. He organized a group from his cohort to attend a three day learning lab at Harvard College, Graduate School of Education in April of 2009. Following the learning lab, Steven took his district leadership test and is certified to become a district leader.

In the fall of 2009, Steven was elected the President of the Council of Students at Bank Street College. This post is a first for the college and Steven is the first President to be elected and provide the voice of the students at the college.

Steven's endeavours including attaining a Doctor of Education from Harvard College in their new Ed.L.D. program beginning in the fall of 2010. Steven hopes to be one of the members of the first cohort to go through the program. A collaboration between the Harvard Graduate School of Education, Kennedy School of Government and Harvard Business School, participants will have a global lens to provide systems level leadership. Steven hopes to use this knowledge and lead the nation toward gaining back the ground we have lost of the years to other countries. Also, Steven hopes to be Secretary of Education in 2022.