Anthony Goncalves, the chef-owner of 42, is no longer involved in Peniche, the tapas restaurant in White Plains. So he’s taken his popular tapas concept and moved it upstairs. Bellota, which means acorn in Spanish, is the new tapas lounge within the bar, lounge and mezzanine of 42, the restaurant on the 42nd floor of the Ritz-Carlton in White Plains.
Belotta is a restaurant within a restaurant, so diners looking for the elegant, fine dining experience at 42 will still be able to enjoy it in the lower dining room, the private dining room and in a new, 80-seat catering room with a cocktail lounge. Bellota, however, will be more casual.
The best Spanish hams, or jamons, come from Iberian pigs that forage for acorns. And that’s the concept of Belotta: that pride in ingredients will dictate the menu. People familiar with the opening menu of Peniche will recognize Anthony’s stamp on such dishes as beef cheeks with romesco; octopus a la plancha with garlic, herbs and fingerling potatoes; shrimp empanadas with saffron aioli; and shrimp piri piri. But he’s also pushing the creative envelope with dishes such as fermented black cod with pickled cabbage, which Anthony describes as “really smokin’.”
The restaurant is open now. I’ll try to get there soon and post some photos.
The phone number and address are the same as 42: The 411 on 42.