Chef Anthony Goncalves of 42 Restaurant Ritz Carlton
Chef Anthony Goncalves masters his culinary skills at the upscale 42 Restaurant at the Ritz Carlton. NY Times interview: Chef Anthony Goncalves at the Ritz Carlton He recently expanded the restaurant by making an upstairs tapas bar “The Bellota“. There you will find a Portuguese inspired menu that reflects his passion, skill and heritage. Here’s his quote about how he was inspired to open Bellota, from the 42 Restaurant’s website.
“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.
On the countryside of Spain, the coveted “pata negra,” or Iberico black-footed pigs, roam casually and freely on open ranges, foraging for acorns – or bellota – to satisfy their hunger. In this rustic setting, farmers take great care in curing the delicious meat from these pigs in what can only be described as a ritualistic, primitive undertaking. The ham that results from this process has been savoured for centuries, and its preparation methods, to this day, remain untouched by technology and modern methodology.
Bellota at 42 is my tribute to those same farmers of the Iberian Peninsula, who have, for centuries, dedicated their lives to an artisanal vision of food. With tapas that bring to life this age-old practice of creating small, meaningful plates from the heart, Bellota at 42 strives for the same traditional, rustic appeal of Spain and Portugal in a modern setting. Lit by candlelight and torches and decorated with oak and birch, the space evokes the romance, friendship, and nostalgia associated with the food and culture of this region – a place I hold very dear to my heart.
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.”
– Chef Anthony Goncalves
Chef Goncalves is one of the featured chefs at the upcoming Summit Hotel’s Wine & Food Festival on September 9-11th. http://www.summitwineandfood.com/chefs/anthony_goncalves.html
Here’s a recent interview at the Bellota:
Anthony cooks Shrimp, Tuna and an Molecular Orange Cream Sickle: http://vimeo.com/12203331
Here’s a sample of the Tapas Menu that will tempt your pallet as it did mine.
Mignon de Faixa – Ash-Crusted Petit Filet Mignon, Kimchi
Datiles con Beicon – Valdeon & Almond Stuffed Bacon Wrapped Dates
Chouriço Assado – Portuguese Sausage Flambeed Table side
Toucinho – Braised Pork Belly, Espresso-Honey Glaze, Sriracha
Alas de Pollo Picante – Spicy Chicken Wings in Piri Piri
Carrilleras – Braised Beef Cheek with Romanesco
Bitoque Steak – Fried Egg, Mojo Verde
Dedos Queimados – Torched Baby Lamb Chops
Chourico Picante – Spicy Pork Sausage, Cannelini Beans, Roasted Pepper Juice