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TIME MAGAZINE: Chefs of the Future, Part II: Room at the Inn |
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 This article appeared in Time Magazine on Tuesday, Apr. 27, 2010
-Written by Josh Ozersky
Chefs of the Future! This is the second of a three-part series examining how restaurants will work in the years to come.
You know that big, hot restaurant that opened up a few months ago downtown? The one that all [insert your city here] is abuzz about? Chances are that new restaurant is in a hotel or condominium. Nearly every major restaurant that has opened in the last year has been, and it’s likely to remain that way. The most ambitious new restaurant in America, Chicago’s L20, a true temple of gastronomy on the Michelin 3-star model, is located in a luxury apartment building. The same is true of New York’s Locanda Verde, Miami’s Eos, and the entire culinary Mecca that is Las Vegas. It’s just too expensive to build out a big, freestanding place, and too hard to get credit from the bank. (See pictures of what the world eats.)
So how does a young chef in a mid-sized city get to open a great restaurant?
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Blythedale Children’s Hospital |
Restaurant 42 to Continue "Chef's Tasting Menu" to Benefit Blythedale Children's Hospital
Popular Promotion Has Already Raised Nearly $3,500 for the Hospital and Chef Goncalves has Announced He Will Continue The “Chef’s Tasting Menu” and the Donation to Blythedale.
Blythedale’s Betsy Bowman with 42 Chef Anthony Goncalves
FOR IMMEDIATE RELEASE
PRLog (Press Release) – Mar 10, 2010 – WHITE PLAINS, NY — Dining at 42, the award-winning roof-top restaurant in downtown White Plains, is more than an extraordinary culinary experience. It is also an opportunity to help fund new amenities for patients and parents at Blythedale Children’s Hospital.
When Chef Anthony Goncalves introduced his new “Chef’s Tasting Menu” last fall, he also announced that a $10 donation would be made to Blythedale Children’s Hospital in Valhalla for each tasting menu served. The popular promotion has already raised nearly $3,500 for the hospital and Chef Goncalves has announced he will continue the “Chef’s Tasting Menu” and the $10 donation to Blythedale.
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This article appeared in the November 2008 issue of Food Arts Magazine
Points of View
Kitchen Spy For the multiuse dining spaces known as 42 atop The Ritz-Carlton Westchester, chef Anthony Goncalves created separate-but connected-work areas.
Chris Styler reports.
Meet Anthony Goncalves. He is well-spoken, appears calm at all times, and is possessed of both Mediterranean good looks and a healthy dose of self-confidence. Goncalves presides over a collection of dining rooms, a lounge, and a private club—all of which are known collectively as 42 and are situated on the top two floors of the new The Ritz-Carlton Westchester in White Plains, New York. His bold food, tempered with a compelling dash of New World ingredients, draws heavily on his Portuguese heritage. Witness Goncalves’ fillet of hake set atop paddlefish roe with a lemon vinaigrette and strewn with a truffled succotash studded with mini lardons, or his duck with apple, powdered bacon, celery root puree, and date molasses. And there is one more thing you should know about Goncalves: He taught himself how to cook—only five years ago! |
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This article appeared in Serious Eats Magazine
Top Quality Ingredients Shine in the Burger at 42 in White Plains, New York
Posted by Nick Solares, April 27, 2010 at 10:00 AM
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Rated "EXCELLENT" NY Times |
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SPARKLE At 42, soaring glass walls allow panoramic views from the dining areas.
By M. H. REED
Published: December 5, 2008
THE views from 42’s glass-enclosed perch — across Long Island Sound and beyond the county’s northern reaches — are especially thrilling after dark, when the lights from the buildings and traffic below make White Plains sparkle.
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