Elegant Dining On The 42nd Floor
“Westchester deserves this,” real estate developer Louis Cappelli declared on the opening night of what is the county’s newest, most glamorous, and highest restaurant. With breathtaking views of the City and the Sound, 42, jointly owned by Cappeli and 42’s Executive Chef Anthony Gonçalves, and perched on the 42nd floor (the top floor) of the much ballyhooed Ritz-Carlton, Westchester in White Plains, has that sleek, modern appeal that Swarovski Crystal chandeliers, ebony wood, luxe leather, sky-high ceilings, give. But, unless you’re Vanessa Williams or Louis Cappelli (both of whom enjoyed dinner at 42 on that first night) don’t expect to get to dine here soon (there is already a high demand for reservations; about a four-week wait for a table for four) or leave without spending a small fortune. The prime dry-aged steak on the menu, which the waiter claimed is the “best steak in the country,” costs $75. Here is a sneak peek.
Photography by Phil Mansfield
 |
The two-story formal dining room seats 60, primarily at tables of two and four. It is designed to give guests an intimate dining experience and stunning views of the Sound, the City, and the Hudson River Valley (left). |
|
At 42: An open kitchen, where diners can observe the chefs at work. In the kitchen: a custom-made Bonnet island stove from France, the most expensive piece of equipment in the restaurant, although chef Anthony Gonçalves demurred from revealing the cost. With the Bonnet, water can boil in 22 seconds (right).
|
 |
 |
The mezzanine level, which features brown leather banquettes, is reserved primarily for larger-sized parties (left). |
|
Final touches turn a meal into a work of art.State-of-the-art heat lamps are used to ensure that each dish is served at the right temperature (right).
|
 |
 |
Cups of organic cauliflower soup for starters (left). |
