42 The Restaurant

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The cities surrounding Manhattan are on the rise as young professionals are pouring in and calling the neighborhoods on the outskirts of the Big Apple their new homes. Thirty minutes outside of New York City lies White Plains, a city located in the heart of the affluent Manhattan suburb, Westchester County. This booming city has become a hot spot with residents from the Tri-state area mak- ing their way to White Plains just for the nightlife and undeniable fine dining. One restaurant stands out above the rest: 42, located on the 42nd floor of the Ritz-Carlton Hotel. Restaurateur and Executive Chef Anthony Goncalves elevated the meaning of fine dining when 42 opened its doors to the public last December.

A partnership with noted real estate developer Louis Cappelli, Goncalves’ appreciation for high-quality ingredients, fresh flavors and bold presentations are showcased in a fabulous menu of Contemporary New American cuisine. Guests are transported to the restaurant by an express open-view elevator scaling the exterior wall of the skyscrapers with breathtaking views of Manhattan, Long Island Sound, and Northern Westchester. Goncalves has divided the floor plan into a number of smaller spaces, each with its own unique décor. Complete with a bar, a lounge, the main dining room, a private dining room and a mezzanine with seating, 42 has even more to offer. On the 43rd floor lies the Skylounge: an entire floor dedicated to making your private party or function even more personal and enjoyable. Boasting a pool, luxurious leather couches, a pool table and music, the Skylounge is the perfect place for any event you desire.
Fairfield County residents are embracing 42’s cuisine, as Chef Anthony Goncalves’ mouth-watering dishes are becoming the talk of the town. It may seem ironic – Goncalves is a Connecticut resident himself. From Connecticut to White Plains, Goncalves is bringing the crowd and a new light to White Plains with 42’s unique menu; plates that deftly balances bright, bold flavors and fresh ingredients.
Self-taught Chef Anthony Goncalves began his culinary career in the res- taurant of a family friend who offered him a job in Westchester. From work- ing every front-of-house position, busboy to manager, Goncalves learned to value hospitality as much as cuisine, which is proven in 42’s spectacular service, friendly staff and tasty dishes. At the age of 26, he opened Trotters Tav- ern featuring pub food fare, and eight months later dropped “Tavern” from its name in order to serve a new, more refined menu. The success of Trotters enabled Goncalves to open Peniche, a restaurant dedicated to his Portuguese heritage. 42 gives Goncalves the opportunity to focus on his original concept, fine dining, and he has without a doubt attained the perfection he set out to achieve.
42’s menu has the ability to indulge even the most ambitious diner’s enthusiasm for fine dining. This balance of sophistication and simplicity carries through to 42’s wine collection. The select, yet diverse, wine list includes American classics, intriguing bottle from smaller vintners, and a depth of international selections. Between the spectacular views and cuisine, combined with Chef Anthony Goncalves’ culinary exper- tise, 42 has certainly lived up the their slogan “It’s different up here”. Don’t miss out on a dining experience that will leave your taste buds satisfied and waiting for your next visit to the new, delicious restaurant, 42.