My inspiration for Bellota at 42 came to me one day while reminiscing with friends about my childhood spent eating at Portuguese Tascas and Adegas, and Spanish tapas bars.  Bellota at 42 is my way to share these flavours and memories with you.

On the countryside of Spain, the coveted “pata negra,” or Iberico black-footed pigs, roam casually and freely on open ranges, foraging for acorns – or bellota – to satisfy their hunger. In this rustic setting, farmers take great care in curing the delicious meat from these pigs in what can only be described as a ritualistic, primitive undertaking. The ham that results from this process has been savoured for centuries, and its preparation methods, to this day, remain untouched by technology and modern methodology.

Bellota at 42 is my tribute to those same farmers of the Iberian Peninsula, who have, for centuries, dedicated their lives to an artisanal vision of food. With tapas that bring to life this age-old practice of creating small, meaningful plates from the heart, Bellota at 42 strives for the same traditional, rustic appeal of Spain and Portugal in a modern setting. Lit by candlelight and torches and decorated with oak and birch, the space evokes the romance, friendship, and nostalgia associated with the food and culture of this region – a place I hold very dear to my heart.

Bellota’s food is as much a part of me as my family’s Portuguese roots, and I am very proud to share this communal yet intimate experience with you and your friends.

- Chef Anthony Goncalves