42 the Restaurant

White Plains

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In a Nutshell

Locally-sourced menu crafted by Chef Goncalves at the top of the Ritz-Carlton has been praised by Time magazine and The New York Times

The Fine Print

Promotional value expires Jan 30, 2013. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Reservation required; subject to availability. Dine-in only. Alcohol is not discounted more than 50%. Merchant is solely responsible for all sales and delivery of alcohol. Must provide 21+ ID to receive alcoholic drink. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Fine-dining establishments give you options, such as soup or salad? and silver platter or wax-paper-lined top hat? Celebrate good taste with this Groupon.

Choose Between Two Options

  • $80 for a four-course dinner for two people (a $160 value)
  • $175 for a four-course dinner and one bottle of wine for four people (a $362 value)<p>

Served at the top of the Ritz-Carlton in White Plains, the four-course dinner draws from a seasonally rotating menu curated by the executive chef, which may begin with selections such as torched shrimp served in a garlic broth with charred bread, or seafood ceviche with shrimp, calamari, octopus, conch, avocado, and a spicy popcorn. Entree examples include kimchi with roasted potatoes and olives, or branzino in tomato water with capers, olives, and broccolini. In-house desserts include coconut custard with gingersnap liqueur, yogurt ice cream, and topped with a cardamon-caramel sauce as well as chocolate crepes with peanut-butter ice cream and a chocolate port-wine ganache.

42 the Restaurant

Writing in Time magazine, food critic Josh Ozersky praised the “Iberian flavors” of dishes prepared by Chef Anthony Goncalves, which he called “eclectic, unpredictable, and very, very good.” The executive chef and co-owner of 42 the Restaurant, Goncalves sources ingredients from the surrounding Hudson Valley, then serves up his dynamic menu in the ultra-sleek dining room atop Westchester’s Ritz-Carlton. Sticky garlic lobster and crab and roasted pork tenderloin gleam on tables next to floor-to-ceiling windows, which let guests look out on White Plains, the sparkling Long Island Sound, and foolhardy merchant vessels sailing off the earth’s edge.

42 The Restaurant

Writing in Time magazine, food critic Josh Ozersky praised the "Iberian flavors" of dishes prepared by Chef Anthony Goncalves, which he called "eclectic, unpredictable, and very, very good." The executive chef and co-owner of 42 the Restaurant, Goncalves sources ingredients from the surrounding Hudson Valley, then serves up his dynamic menu in the ultra-sleek dining room atop Westchester’s Ritz-Carlton. Sticky garlic lobster and crab and roasted pork tenderloin gleam on tables next to floor-to-ceiling windows, which let guests look out on White Plains, the sparkling Long Island Sound, and foolhardy merchant vessels sailing off the earth's edge.

Customer Reviews

Best dining experianse and incredible service!!! Definitely worth the $!!!
Nataliya P. · April 1, 2013
wonderful, loved it!!
Dee H. · March 8, 2013
Lenny was a great server. The runners did a great job.
Pamela D. · January 31, 2013

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