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.
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