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42 The Restaurant Offers Sky-High Dining Experience

Chef Anthony Goncalves
Chef Anthony Goncalves
The Portuguese Fried Chicken is served with garlic kale "like grandma used to make," and, for that American twist, cheddar grits ($25).
The Portuguese Fried Chicken is served with garlic kale "like grandma used to make," and, for that American twist, cheddar grits ($25).
The Beef and Pork Pastry is served in a souffle cup with fresh burrata cheese, an egg-yolk pistachio sauce and fermented pepper dust ($11).
The Beef and Pork Pastry is served in a souffle cup with fresh burrata cheese, an egg-yolk pistachio sauce and fermented pepper dust ($11).
The Beet and Pear Salad consists of pear-infused beets, citrus Yuzu yogurt, shaved fennel and parsley oil ($13).
The Beet and Pear Salad consists of pear-infused beets, citrus Yuzu yogurt, shaved fennel and parsley oil ($13).
Chef Gonclaves stuffing zucchini flowers.
Chef Gonclaves stuffing zucchini flowers.

WHITE PLAINS, N.Y. -- Though you'll find it in the same building as White Plains' Ritz Carlton, 42 The Restaurant offers what it likes to call "casual fine-dining."

Located on the 42nd and 43rd floors (hence the name '42,') the large windows lining the dining areas look out onto the Hudson Valley  and Manhattan skyline from a 600-feet elevation.

Chef Anthony Goncalves, of Darien, Conn., opened the restaurant in January 2007, after years of working at his family's restaurants and teaching himself to cook.

Though it is not affiliated with the high-end Ritz Carlton, Goncalves renovated the restaurant this year to make it more approachable to customers, including lowering the price points on almost everything.

"We're all about having fun and enjoying people. We want everyone to feel comfortable coming here and enjoying fine dining," he said.

Goncalves describes the menu as Portuguese-American or Iberian-American. His parents immigrated to the U.S. from Portugal and, to honor his culture, he serves traditional Portuguese dishes with an American twist.

The Portuguese Fried Chicken, or "PFC," as Goncalves calls it, is one of his favorite dishes. The chicken thighs are marinated for 30 hours, coated with smoked paprika, bayleaf and buttermilk, and then fired in a pizza oven to create a crispy, "fried" taste.

It is served with garlic kale "like grandma used to make," and, for that American twist, cheddar grits ($25).

The pork and beef pastry is a twist on a traditional dish from North Portugal - where it is known as "pasteles de chavs."

The pastry is served in a souffle cup with fresh burrata cheese, an egg-yolk pistachio sauce and fermented pepper dust ($11).

For lighter fare, the beet and pear salad consists of pear-infused beets, citrus Yuzu yogurt, shaved fennel and parsley oil ($13).

Goncalves draws his ingredients from around the world, including fresh fish from Portugal several times a week. The restaurant is in the process of planting an acre's worth of garden in Connecticut to grow produce for their dishes.

The extensive wine, cocktail and spirits selections run the complete gamut of price ranges. One can enjoy a wine that is served by the glass for $8, or purchase a bottle of Petrus Pomerol Grand Vin 1982 worth $12,000.

The restaurant also does rotating specials per each day of the week, and a happy hour program including punch bowls in their lounge area.

The space has four rooms dedicated to events and is often rented out for corporate events, weddings, bar mitzvahs, graduations and the like. Catering is also available.

42 The Restaurant accepts all major credit cards. Parking is valet-only at the entrance of the Ritz Carlton Hotel.

The restaurant is located at 1 Renaissance Square.

Check back with The Daily Voice every Friday for our weekly restaurant features.

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