The new restaurant at the top of the Ritz-Carlton Ã¢â‚¬â€ still under construction at Main and Mamaroneck in White Plains Ã¢â‚¬â€ is likely the most exciting opening of the season. Here’s what chef-owner Anthony Goncalves told me about it. This is an excerpt from the story that will appear in The Line on Friday.
When it opens on Nov. 14, diners will have several vibes to choose from, depending on their mood. GonÃƒÂ§alves has divided the restaurant into five elements Ã¢â‚¬â€ each with its own room, its own menu and its own aura. Though theyÃ¢â‚¬â„¢ll all feel different, they, too, have something in common: all have a wall of 22-foot-tall windows to take in the views, from the Hudson to the Sound to Manhattan and the hills to the north.
A private elevator from the lobby of the Ritz will whisk diners up to the restaurant, where theyÃ¢â‚¬â„¢ll be greeted by a host. The first element theyÃ¢â‚¬â„¢ll come across is Water: the bar. Open and airy with tiles and skylights, it will provide a pure, clean first impression.
The next element will be Wood. In this cozy room Ã¢â‚¬â€ more of a lounge, or a library, really Ã¢â‚¬â€ GonÃƒÂ§alves will serve a small plates menu. The main dining rooms are two elements: Earth, which is perched on a mezzanine above Wood, and Fire, which will have a dramatic wall of flames. GonÃƒÂ§alves will serve both a la carte and tasting menus there. The final element is Metal. This room is reserved for private dining.
There is one other no-manÃ¢â‚¬â„¢s land of sorts: along the windows between Wood and Fire Ã¢â‚¬â€ under the mezzanine upon which Earth sits Ã¢â‚¬â€ GonÃƒÂ§avles will offer a few tables a dessert tasting menu.
And the food? Just as whimsical. HeÃ¢â‚¬â„¢s come up with more than 150 menu items, which heÃ¢â‚¬â„¢ll rotate depending on the availablity of their ingredients.
HeÃ¢â‚¬â„¢ll likely have 10 appetizers at a time Ã¢â‚¬â€ five hot and five cold Ã¢â‚¬â€ as well as several preparations of seafood and other meats for entrees, such as roasted chicken or braised beef. One entree example: a fillet of branzino with pickled onion and a citrus gastrique with Napa cabbage, tarragon air and parsnip. The small plates sound even more fun: how does an order of foie gras peanut butter and Bordeaux jelly grab you?