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Kanopi The Restaurant is a refined Portuguese Tasca, with dining room and Kitchen Table nestled in the Event Space. We are available for groups in our Event Space seven days a week, and reservations for tables of 2-6 guests are available for: A la Carte Breakfast: Saturday 8AM-11AM Sunday 8:30AM-2PM Dinner: Wednesday – Saturday: 5:30-9:00pm Chef’s Tasting Menu Updated Weekly Based on Offerings and Market Availability | Price Per Person $195 to $250 Holiday Menus may not have alternative menus/modifications available. Wine Pairings & Full Bar Available
Hours
| Friday | 5–9 PM |
| Saturday | 8–11 AM, 5–9 PM |
| Sunday | 8:30 AM–2 PM |
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 5–9 PM |
| Thursday | 5–9 PM |
Address and Contact Information
Address: 1 Renaissance Square, White Plains, NY 10601
Phone: (914) 761-4242
Website: http://www.kanopitherestaurant.com/
Menu Photos
Order and Reservations
Reservations: kanopievents.com
Related Web Results
Kanopi The Restaurant – About
Kanopi is a fine dining restaurant atop The Opus, Westchester, in White Plains, NY. Serving a Portuguese-inspired farm-to-table tasting menu that delivers …
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Kanopi, a wedding and private events venue with a restaurant, is located atop The Opus, Westchester, with sweeping views and world class cuisine.
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Reviews
A Trimper
Last night at Kanopi was extraordinary. As someone who spends considerable time observing how artists communicate through their medium, I found myself utterly captivated by what Chef Anthony Goncalves is doing with Portuguese cuisine.
Having read most of the reviews before I visited Kanopi, I feel obligated to address some “critiques” I came across. For those unfamiliar with fine dining tasting menus and what you can expect from that experience, this should be helpful. Each guest receives a detailed menu outlining the dishes for the evening, so nothing should be “a surprise.” Each dish is executed to the chef’s specifications, standard practice at this caliber of restaurant unless you request modifications when seated (don’t like fish? want your meat well done? say something, this is a restaurant not the Psychic Friends Network). Regarding the chef’s presence: while it’s delightful when an executive chef works the pass, the assumption that ownership guarantees nightly appearance demonstrates a fundamental misunderstanding of how celebrated culinary establishments operate. Chef Goncalves has cultivated a kitchen brigade capable of executing his vision with precision and consistency, the hallmark of truly exceptional restaurants. If his presence is essential to your experience, a phone call when booking would clarify his schedule.
Having dined extensively at Michelin-starred establishments across three continents, I approach tasting menus with both enthusiasm and discernment. My recent evening at Kanopi, experiencing Chef Anthony Goncalves’ fall menu, proved to be one of those rare occasions when expectation meets and surpasses reality. As someone who spends considerable time observing how artists communicate through their medium, I found myself utterly captivated by what Chef Goncalves is doing with Portuguese cuisine.
The space is intimate and refined, with breathtaking views of the Hudson Valley, Long Island Sound, and the entire island of NYC glowing and radiant in the distance. But the real star is the food, supported by impeccable service that’s knowledgeable, warm, and perfectly timed.
Each plate arrived as a visual and sensory work of art. The composition, the negative space, the interplay of color and texture. What struck me most was the narrative arc throughout the tasting. Like a carefully curated exhibition, each course built upon the last, creating a dialogue between Portuguese tradition and contemporary technique that never felt forced.
Chef Goncalves has taken generational recipes from home kitchens and elevated them without stripping away their soul. The fall menu showcases peak ingredients with remarkable restraint. There’s a knowing when to intervene and when to step back. Global influences illuminate the Portuguese foundation from new angles, like lighting revealing hidden dimensions in sculpture.
The progression was masterful. Seamless integration of land and sea. Brilliant textural contrasts. Harmonious yet complex flavors. Technical mastery without showiness. This is cooking that requires not just skill, but deep cultural understanding and the confidence to reinterpret heritage authentically.
The wine pairings enhanced each course beautifully. The service team demonstrated genuine expertise, answering questions with warmth and precision.
What Chef Goncalves has achieved is rare: elevated fine dining that honors its humble origins. In the art world, we talk about artists who have found their voice, who have something essential to say and the technical prowess to say it clearly. Anthony Goncalves is undoubtedly such an artist. His medium is food, his canvas the plate, and his message is one of cultural pride, culinary evolution, and exceptional hospitality.
This is destination dining that rewards attention and appreciation. The chef is operating at the height of his powers, and we’re fortunate to have this in the Hudson Valley.
… moreHaving read most of the reviews before I visited Kanopi, I feel obligated to address some “critiques” I came across. For those unfamiliar with fine dining tasting menus and what you can expect from that experience, this should be helpful. Each guest receives a detailed menu outlining the dishes for the evening, so nothing should be “a surprise.” Each dish is executed to the chef’s specifications, standard practice at this caliber of restaurant unless you request modifications when seated (don’t like fish? want your meat well done? say something, this is a restaurant not the Psychic Friends Network). Regarding the chef’s presence: while it’s delightful when an executive chef works the pass, the assumption that ownership guarantees nightly appearance demonstrates a fundamental misunderstanding of how celebrated culinary establishments operate. Chef Goncalves has cultivated a kitchen brigade capable of executing his vision with precision and consistency, the hallmark of truly exceptional restaurants. If his presence is essential to your experience, a phone call when booking would clarify his schedule.
Having dined extensively at Michelin-starred establishments across three continents, I approach tasting menus with both enthusiasm and discernment. My recent evening at Kanopi, experiencing Chef Anthony Goncalves’ fall menu, proved to be one of those rare occasions when expectation meets and surpasses reality. As someone who spends considerable time observing how artists communicate through their medium, I found myself utterly captivated by what Chef Goncalves is doing with Portuguese cuisine.
The space is intimate and refined, with breathtaking views of the Hudson Valley, Long Island Sound, and the entire island of NYC glowing and radiant in the distance. But the real star is the food, supported by impeccable service that’s knowledgeable, warm, and perfectly timed.
Each plate arrived as a visual and sensory work of art. The composition, the negative space, the interplay of color and texture. What struck me most was the narrative arc throughout the tasting. Like a carefully curated exhibition, each course built upon the last, creating a dialogue between Portuguese tradition and contemporary technique that never felt forced.
Chef Goncalves has taken generational recipes from home kitchens and elevated them without stripping away their soul. The fall menu showcases peak ingredients with remarkable restraint. There’s a knowing when to intervene and when to step back. Global influences illuminate the Portuguese foundation from new angles, like lighting revealing hidden dimensions in sculpture.
The progression was masterful. Seamless integration of land and sea. Brilliant textural contrasts. Harmonious yet complex flavors. Technical mastery without showiness. This is cooking that requires not just skill, but deep cultural understanding and the confidence to reinterpret heritage authentically.
The wine pairings enhanced each course beautifully. The service team demonstrated genuine expertise, answering questions with warmth and precision.
What Chef Goncalves has achieved is rare: elevated fine dining that honors its humble origins. In the art world, we talk about artists who have found their voice, who have something essential to say and the technical prowess to say it clearly. Anthony Goncalves is undoubtedly such an artist. His medium is food, his canvas the plate, and his message is one of cultural pride, culinary evolution, and exceptional hospitality.
This is destination dining that rewards attention and appreciation. The chef is operating at the height of his powers, and we’re fortunate to have this in the Hudson Valley.
Maria Holloway
I recently had the pleasure of dining at Kanopi Restaurant on June 13, 2025, and it was an experience that surpassed all expectations. From the moment my friends and I arrived, we were captivated by the breathtaking views that framed an unforgettable evening.
The tasting menu, each dish was a masterpiece, showcasing a flawless balance of flavors, textures, and presentation. The culinary journey was not just about the food but an artful expression of creativity and passion.
The service at Kanopi was impeccable—attentive without being intrusive, with staff who were knowledgeable and genuinely enthusiastic about enhancing our dining experience. The atmosphere was equally exceptional, blending elegance with a warm, inviting ambiance that made the evening feel both special and comfortable.
In every aspect—views, food, service, and atmosphere—Kanopi delivered an extraordinary dining experience. Without hesitation, I rate it a perfect 10 out of 10. This is a destination that not only meets but exceeds the highest of culinary expectations.
… moreThe tasting menu, each dish was a masterpiece, showcasing a flawless balance of flavors, textures, and presentation. The culinary journey was not just about the food but an artful expression of creativity and passion.
The service at Kanopi was impeccable—attentive without being intrusive, with staff who were knowledgeable and genuinely enthusiastic about enhancing our dining experience. The atmosphere was equally exceptional, blending elegance with a warm, inviting ambiance that made the evening feel both special and comfortable.
In every aspect—views, food, service, and atmosphere—Kanopi delivered an extraordinary dining experience. Without hesitation, I rate it a perfect 10 out of 10. This is a destination that not only meets but exceeds the highest of culinary expectations.
Nick B
Incredible Fine Dining without Pretentiousness
Kanopi exceeded our expectations in all areas. The food was amazing beginning to end. Service and ambience were excellent. We went for the Kitchen Table which was an amazing experience throughout. The quality of the ingredients and the cooking were on point. We are so glad we picked this place to celebrate my spouse’s birthday celebration. This is a true gem in White Plains. Knowing what I know now, I would have made the trip from the city to come dine here long time ago.
Now that we live in Westchester, we recommend anyone who likes the quality of fine dining you usually find in NYC to try it out here. With most fine dining places in NYC we went, we usually think they were good, but kind of a “checked” and no need to repeat. With Kanopi, we already think about when to come back next. Congratulations to chef Anthony and his amazing team for the astounding Portuguese dining experience they create for customers here. Given that our kids are 25% Portuguese, we would love to bring them here one day!!
… moreKanopi exceeded our expectations in all areas. The food was amazing beginning to end. Service and ambience were excellent. We went for the Kitchen Table which was an amazing experience throughout. The quality of the ingredients and the cooking were on point. We are so glad we picked this place to celebrate my spouse’s birthday celebration. This is a true gem in White Plains. Knowing what I know now, I would have made the trip from the city to come dine here long time ago.
Now that we live in Westchester, we recommend anyone who likes the quality of fine dining you usually find in NYC to try it out here. With most fine dining places in NYC we went, we usually think they were good, but kind of a “checked” and no need to repeat. With Kanopi, we already think about when to come back next. Congratulations to chef Anthony and his amazing team for the astounding Portuguese dining experience they create for customers here. Given that our kids are 25% Portuguese, we would love to bring them here one day!!
Ian Walker
Kanopi, located on the 42nd floor of the Opus Hotel in White Plains, is a real must see restaurant. You have got to get up there. The food is absolutely on point. Every dish feels confident and well executed, and the attention to detail really shows.
The service is excellent and well paced, making the whole experience feel effortless and polished. The views are impressive during the day and even better at night, adding something special without overpowering the food or the atmosphere. The space itself is super cool, and once the bar opens it is going to be next level.
If you are in White Plains and Kanopi has availability, get there as quickly as you can. This is one of those places that truly delivers on every level.
… moreThe service is excellent and well paced, making the whole experience feel effortless and polished. The views are impressive during the day and even better at night, adding something special without overpowering the food or the atmosphere. The space itself is super cool, and once the bar opens it is going to be next level.
If you are in White Plains and Kanopi has availability, get there as quickly as you can. This is one of those places that truly delivers on every level.
Lisa Rose
My boyfriend took me to here on Saturday for the Chef’s Tasing. To say it was an extraordinary experience is an understatement. We were treated like family, service was outstanding, the way they explain each course is so interesting. Tried new foods, all excellent. It was my birthday, after 4 desserts the chef bought out a chocolate mouse’ dessert and wished me a happy birthday! He thanked us for letting his cook for us. We loved being able to tell him how wonderful everything was. The perfect experience! Wish I could figure out how to post my wonderful pictures.
… moreAngelo Curreli
We celebrated our anniversary at Kanopi, and we were blown away by the entire dining experience. From the reaching the 42-nd floor of the Ritz Carlton Residencies in White Plains, to the welcoming and sitting with a view on the Long Island Sound, to the delights of the menu offered. The Menu had printed a happy anniversary with our names. Each dish was beautifully presented and accompanied by a story. It was our first exposure to Portuguese cuisine and, for anyone who likes Mediterranean food (Italian, Greek, South France, Spanish), you will love it. I have been to several fine dining in NYC and I wasn’t sure what to expect. Kanopi competes with NYC Michelin star restaurants.
… moreMichelle Neidkowski
Husband and I finally dined here a little over a week ago for an early birthday dinner for me and the entire experience was nothing short of sublime. Although I was tempted by the views from the window-side tables, I wanted the Kitchen Table experience, and it was an excellent choice. We drove down from Dutchess County (fyi, whoever designed the Taconic Parkway should be fired, but I digress). The complimentary valet parking made our arrival easy. We were directed to the elevator and from the moment we got off on the floor of the restaurant, we were greeted immediately, and the entire staff was incredibly attentive, polite, and welcoming. The main dining areas are nicely decorated and subtly sophisticated. The chef’s table experience was phenomenal. We got very personal attention from the chef and staff members, and enjoyed watching (and inhaling the aromas from) both the main kitchen and pastry side during our meal. The service was excellent and attentive without being overbearing. Water and wine were poured promptly, the pacing of the courses was perfect, and the explanation for the dishes and wine were appreciated. We decided to get the wine pairing, and the pours were both generous and excellently paired with the courses. It was a lot of wine so by the 4th or 5th glass, I was really feeling it and enjoying myself, to say the least. The food was outstanding across the board. I love seafood so I was quite happy with the 7 fish offerings. We started out with 3 different breads, all different and all delicious, and I’m pretty sure I ate the roasted yeast butter on its own, and then uni and yellowtail, which are 2 of my favorites. It feels kind of dismissive to say “all of the courses were delicious,” but they really were. The black cod, iberico pork shoulder with fava been puree, and the prime dry aged rib eye were probably my favorite courses. I wish I had more room since the chef offered us additional rib eye, but I was pretty much at capacity and we still had dessert. The meat was perfectly cooked and seasoned. The iberico pork dish was crispy, salty, full of umami flavor, and it paired perfectly with the grassy, herbaceous, and silky fava bean puree. There was only one course that I wasn’t as enthusiastic about, the bacalhau a bras carmelle. Each course was so good that I couldn’t wait to see if the next would top it. Each course was a few bites, leading up to the larger beef at the end. Of the 3 dessert courses, the first 2 were my favorite. The first was “pear” which was a contrast of textures and temperatures. It was really outstanding and the cold bits in the dessert were a nice, light contrast to the heavy meal we had just finished. The next was a tart/cold dessert with sweet potato shavings and biscuit-like crackers (my dearest apologies to the pastry chef, I cannot describe it any better). It was all so different and worked well together. Again, the contrast in textures/temperature/flavors worked so well together. By the last dessert course, I was fairly stuffed and couldn’t finish. Again, there was a savory component (lettuce) that was (and I’m guessing here) caramelized so it was sweet and I ate both pieces. There was a custard as well and the crust was so flaky, and I was sorry that I couldn’t eat more of it. 3 ½ hours later, we waddled out quite satisfied and happy. Next time, we’d skip the wine pairing because it was simply too much but I can’t wait to visit here again and try new dishes. I don’t think I can accurately convey how delicious our food was or what a great time we had.
… moreBruce Rosner
We had a wonderful meal in the relaxed elegance of Kanopi in White Plains. The staff were friendly and efficient, keeping glasses filled, providing interesting information about each of the 10 courses that comprised the tasting menu, and making pleasant, limited conversation when invited. The Portuguese based cuisine had many influences, including Asian leanings of my favorite course, Chilean Seabass marinated in mirin, with chestnut foam and banana peppers. I heartily recommend Kenobi for a special occasion. I look forward to another occasion worthy of our next visit.
… moreLatasha Mobiglia
I celebrated my birthday here last night, and I can’t stop thinking about the food and the service. The entire experience really exceeded my expectations. Sitting in the chefs kitchen is really a special treat. He explains the origins and ingredients of all his dishes as he serves them in his spotless kitchen . You can feel the love in that kitchen and in the food . The staff is so well trained. The take home bag of Portuguese treats was so unexpected and so appreciated! I felt like a celebrity. I cannot wait to go back!!!!! Thank you for making my birthday absolutely magical!
… moreAngela Baldwin
Chef Anthony Gonҫalves has done it again! Every single time I dine at Kanopi I am delightfully surprised by his creative, original and delectable dishes that pay tribute to Portugal. Add to that a wait staff second to none in terms of knowledge, generosity and personality, and breathtaking, sweeping views from over 40 floors high in the sky, and you can clearly see why this is my favorite tasting menu in all of Westchester. I’ve had a more pleasurable dining experience at Kanopi than at some of the many Michelin rated restaurants I’ve visited in the New York City.
The last time I visited was in the summer so I was excited to sample the entirely new menu. I will admit that with my carb restricted diet, I am a sucker for good bread service that is worth the carb macros. We started with two types of broa, a kind of Portuguese corn bread that had fantastic density and flavor that really handled the bold flavor of the solar almeidnha olive oil. The purple broa was made with purple potatoes. It was beautiful in color and lighter in flavor. Both were grilled and the perfect warm greeting to start a fabulous meal.
The pan seared scallop with citrus-quince marmalade and mondega piri piri oil was the perfect texture, soft and succulent, with a nice crisp on the outside from the caramelized marmalade. The piri piri oil is such a fantastic addition to the dish, being a touch spicy, a little salty, but also both sweet and sour. It really brings a nice complexity to a dish that could’ve easily been relegated to the single note of sweetness from the marmalade.
The sea bass, marinated in an aguardente, soy, ginger and garlic marinade, was my date’s favorite dish. The fish was firm but flaked easily and really served the marinade well. The game changer, however, was the pureed fava beans with chourico! The chourico brought the spice to really liven up the dish, but was tempered by the earthiness of the fava bean puree, which added a very nice creamy, mouth feel juxtaposed against the texture of the fish.
My favorite of the night (by the way, very hard to decide on a favorite), was the grilled octopus. It was cooked to the perfect consistency. The gorgeous burnt-orange colored romesco sauce brought a rich, peppery smokiness. The unexpected pairing with dried, crispy pata negra was genius. The salt and light fat, similar to an impeccably crisped high-end bacon, gave the dish even more interest and intricacy.
The whole wheat creste di gallo pork and wild mushroom ragout was another surprise. Cooked in pork fat, without any pork in the dish, the pasta was surprisingly light for a ragout. The robust aroma and dense mushrooms gave the illusion of a hearty, heavy food but it wasn’t at all! Which is good, because there was still a beef dish and three more desserts to go!
I’ll skip to my two favorite desserts. One of the most unique combinations I’ve had for dessert was the queijo, a mini seia cheese cake floating in bath of pretty pink pineapple foam with chunks of pink pineapple and pecans hidden in the foam. It could have easily been too sweet, but the pineapple had a touch of tartness, and the richness of the cheese plus the nutty flavor of the pecans cut the sweetness, and made a really lovely multifaceted dessert. My favorite treat however, has to be the bolo de bolacha. This is the stuff dreams are made of. Fantastically rich and sweet, the caramel colored almond cream was fashioned into the shape of golden oreo cookie (it was even imprinted and ridged with a design similar to an oreo cookie). I had to stop myself from licking the plate to get every last molecule of deliciousness! It was paired with delta cafes coffee ice cream and cookies.
Clearly, I could go on and on about this phenomenal dining experience, but seeing how lengthy this is already I’ll stop here and suffice it to say this spot has one of my highest recommendations. I’ll be counting down the days until my next visit.
… moreThe last time I visited was in the summer so I was excited to sample the entirely new menu. I will admit that with my carb restricted diet, I am a sucker for good bread service that is worth the carb macros. We started with two types of broa, a kind of Portuguese corn bread that had fantastic density and flavor that really handled the bold flavor of the solar almeidnha olive oil. The purple broa was made with purple potatoes. It was beautiful in color and lighter in flavor. Both were grilled and the perfect warm greeting to start a fabulous meal.
The pan seared scallop with citrus-quince marmalade and mondega piri piri oil was the perfect texture, soft and succulent, with a nice crisp on the outside from the caramelized marmalade. The piri piri oil is such a fantastic addition to the dish, being a touch spicy, a little salty, but also both sweet and sour. It really brings a nice complexity to a dish that could’ve easily been relegated to the single note of sweetness from the marmalade.
The sea bass, marinated in an aguardente, soy, ginger and garlic marinade, was my date’s favorite dish. The fish was firm but flaked easily and really served the marinade well. The game changer, however, was the pureed fava beans with chourico! The chourico brought the spice to really liven up the dish, but was tempered by the earthiness of the fava bean puree, which added a very nice creamy, mouth feel juxtaposed against the texture of the fish.
My favorite of the night (by the way, very hard to decide on a favorite), was the grilled octopus. It was cooked to the perfect consistency. The gorgeous burnt-orange colored romesco sauce brought a rich, peppery smokiness. The unexpected pairing with dried, crispy pata negra was genius. The salt and light fat, similar to an impeccably crisped high-end bacon, gave the dish even more interest and intricacy.
The whole wheat creste di gallo pork and wild mushroom ragout was another surprise. Cooked in pork fat, without any pork in the dish, the pasta was surprisingly light for a ragout. The robust aroma and dense mushrooms gave the illusion of a hearty, heavy food but it wasn’t at all! Which is good, because there was still a beef dish and three more desserts to go!
I’ll skip to my two favorite desserts. One of the most unique combinations I’ve had for dessert was the queijo, a mini seia cheese cake floating in bath of pretty pink pineapple foam with chunks of pink pineapple and pecans hidden in the foam. It could have easily been too sweet, but the pineapple had a touch of tartness, and the richness of the cheese plus the nutty flavor of the pecans cut the sweetness, and made a really lovely multifaceted dessert. My favorite treat however, has to be the bolo de bolacha. This is the stuff dreams are made of. Fantastically rich and sweet, the caramel colored almond cream was fashioned into the shape of golden oreo cookie (it was even imprinted and ridged with a design similar to an oreo cookie). I had to stop myself from licking the plate to get every last molecule of deliciousness! It was paired with delta cafes coffee ice cream and cookies.
Clearly, I could go on and on about this phenomenal dining experience, but seeing how lengthy this is already I’ll stop here and suffice it to say this spot has one of my highest recommendations. I’ll be counting down the days until my next visit.