There’s something special in our Portuguese heritage which has created a culture filled with old world hospitality. Our passion for food has become a central part of hosting a social gathering, where we create a welcoming atmosphere that can make even a stranger feel like family. Maybe that’s why most of us have fond memories of these moments, and the Portuguese food shared by our family and friends.

A few years ago Portuguese-American, Chef Anthony Goncalves had a vision and a dream to create a restaurant that would give his customers those special moments to remember. “My vision is to create experiences for people through food and service that would one day evoke memories of a special day at a special place.”

He has fulfilled that vision and his dream as the executive chef at his 27,000 square-foot restaurant, 42 which sits on the top floor of the five star luxury hotel and apartment complex; Ritz Carlton, Westchester NY. One year ago, he turned the upstairs loft of the 42 restaurant into a Portuguese style tapas bar called; Bellota where the menu selections are 90% Portuguese and 10% Spanish.

“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.”

(The following quote is written on the wall at 42 Restaurant)

“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.”…..

Chef Anthony Goncalves

I experienced a memorable moment a few weeks ago at the 42 Restaurant where I had the pleasure of meeting Chef Goncalves. I didn’t expect to meet him on a busy Saturday afternoon just before dinner service. I had merely planned to meet my friend Miguel for the first time since we met on my blog, at the Bellota for a drink. Miguel works at the AICEP-Portuguese National Tourist Office and very passionate about preserving our Portuguese culture and traditions. But he’s also a “Portuguese Foodie” like me.

Although the restaurant wasn’t open yet, Miguel led me, my husband and my son through a hallway toward the express glass elevator. I have to admit that I’m slightly afraid of heights but the panoramic views of the Hudson Valley below us as we rose up to the 42 floor were too beautiful to ignore. After taking us on a brief tour, Miguel told us that Chef Goncalves would be joining us. Miguel had previously met the chef, and dined at the Bellota that same week and he assured us that that we would love the experience as much as he did.

The restaurant is in one word; spectacular!  The combination of floor to ceiling windows with breathtaking views, spacious yet warm ambiance, and the chic contemporary decor with furnishings made by a Portuguese craftsman will leave you speechless.  The menu is creatively irresistible with each dish’s presentation masterfully displayed as art on a plate.

I was slightly nervous, yet honored that he would take time out of his busy day to meet me, a simple Portuguese food blogger. But my nerves quickly subsided with his welcoming handshake, charming personality, and that familiar “Portuguese hospitality” that I know so well.

Being a great host that he is, he sat and joined us, as we dined on a delicious assortment of Portuguese and Spanish cheeses, Portuguese fig jam, honey, and sliced almonds served by his attentive staff. When I asked him what inspired him to become a chef he responded; “It was simple” he said; “I couldn’t find a good cook at my Trotters restaurant, so I had to learn to do it myself.”

In 2002 he began his culinary journey in the kitchen at his restaurant with basic techniques and recipes from his grandmother and his father Antonio.  His success at Trotters brought him notoriety in the media where many articles about him were featured. In 2008, he opened the 42 restaurant, which has received rave reviews in many media outlets. Read the following article; “Chefs of the Future, Part II” from April, 2010 in Time Magazine where you will learn about the chef and why he is considered to be one of the most sought after chefs in America.

A large floor to ceiling replica his father Antonio’s photo, hangs proudly displayed on a wall of the restaurant, confirming that this is a man that loves his family and his heritage. His passion for the food that launched him to great success in his career continues to inspire his creativity.

On his restaurant’s website the chef tells us; “My mother and father taught me that giving back to the world is more important than taking away from it.”

So in giving back to his community, the chef uses local, seasonal ingredients from the NY area. Giving back to his cultural roots, he uses many Portuguese products at both restaurants and has been working with various Portuguese importers and distributors, as well as Miguel in an effort to acquire a more varied selection of Portuguese imports. On Wednesdays, the 42 restaurant offers “Divertiemento da Cozinha,” “Fun in the Kitchen” a special 12 course menu with Portuguese inspired dishes. Recently he began entertaining his customers, which include executives in the culinary field and celebrities to “Fado” nights which have been such a tremendous success that they sell out well in advance.

He foresees an interest in Portuguese cuisine emerging in America and he believes that one day it will become the next food trend since “Spanish’ cuisine gained it’s popular appeal.  His creative spirit will take him on a trip to India and Macau next year where he will savor the flavors and spices which the Portuguese explorers introduced to the world. In the future, he will be launching his own product line and a cook book will soon follow.

Visit Bellota’s photo gallery

Following that same sense of giving back to the community and his spirit of hospitality, he is welcoming five renowned Portuguese Chefs at the 42 Restaurant this fall. “I am very blessed that I have been able to achieve such success in my life but I know there are many talented chefs in Portugal that deserve recognition.” He said to me. The featured menus will be entirely Portuguese and consisting of 8 courses including dessert. Definite dates have not been determined but I will post them when I have more information. I’ve posted links with information about the talented chefs below this article.

This self taught chef’s culinary skills have been recognized by many media outlets including being approached by the “Food Network” executives who often dine at his restaurants. He was also asked to appear on Bravo’s “Top Chef” but not something that he’s interested in at the moment. “This is where I want to be!” He said, as he looked around his stunning restaurant which he considers home.

“Whether you decide to come for a special night out or for the most important day of your life, my intent will be the same –to bring you a little closer to your food and to my vision of hospitality”……Chef Anthony Goncalves

There’s something very special and “It’s different up here” on the 42nd floor as noted on the restaurant’s website which will leave you with that same sense of welcoming hospitality that I felt. This is a place where you will not only experience culinary artistry at it’s best, but also warm Portuguese hospitality at it’s finest.  I will remember the moment, the food and the 42 Restaurant, where I met two new friends.

Portuguese Chefs to be showcased at 42 Restaurant

October 17-24

Luís Américo – Executive Chef at A Mesa Porto, Portugal- watch a video- Luis Americo -introduction-to-portuguese-cuisine

November 14-25

José Avillez – Michelin Star Chef – formerly of Tavares Restaurant – Lisbon, Portugal – Soon to open his new restaurant-  Restaurante-Belcanto – Lisbon, Portugal

Henrique Sá Pessoa – Executive Chef –   Alma, Lisbon, Portugal –  RTP cooking site –  www.ingredientesecreto.tv

Marco Gomes Executive Chef – Foz Velha, Porto, Portugal –  web- chefmarcogomes.com

Jerónimo Ferreira – Executive Chef –  Sheraton Porto Hotel & Spa, Porto, Portugal