After those amazing bites at Bellota, I was lucky enough to head downstairs, and dine at 42, to eat some more fabulous fare from chef Anthony Goncalves.
A torched shrimp in a garlic broth and saffron aioli was the perfect appetizer to awaken my palate.
A dish of beets, roasted, smoked, and marinated with frisée, goat cheese, walnut-champagne vinaigrette, pecan nougatine, figs, and balsamic was beyond extraordinary. This salad blew my mind. The flavor and texture was great. The addition of frozen raspberries was inspired and ingenious. This dish brought a tear of joy to my eye. "Wow," is all I could say.
Risotto Parmigiano, with a poached egg yolk and truffle essence was splendid. I would swim in this risotto every week if I could.
Chilean Sea Bass, tomato and bonito-crusted, with smoked potatoes and a spicy seafood caldeirada was downright awesome! The flavors in this dish were soothing, yet complex. It had different levels of flavors, a great kick, and I just loved this dish. The addition of smoked potatoes took this dish to another level- a level of sheer awesomeness.
Grassfed bison, with 7-spices, yogurt, savory granola, and arancini was really good too. An earthy meat, tender and juicy, with a unique flavor combination, made me wonder where bison has been on all the menus of NYC.
You must order dessert at 42, because dessert at 42 is fun, festive, and fantastic! My creamsicle dessert, vanilla dip'n dots with burnt orange reduction was the most fun dessert I've eaten in a while. Watch as the chef freezes those dip'n dots, it's a little show with your meal, and it's just as exciting to eat. The perfect ending to a unique, ingenious, truly inspired, and wonderful meal!
So take that trip to White Plains when you have a moment, head to the 42nd floor of the Ritz-Carlton, and let Chef Goncalves whisk you away to Portuguese inspired heaven. It's a culinary adventure you'll never forget.
One Renaissance Square (inside the Ritz-Carlton)
White Plains, NY 10601