While some of my friends avoid hotel restaurants at all costs; I’m drawn to them like a moth to a flame. Why you ask? Because big-name hotels attract big-name chefs. And when a menu is dreamt up by a talented restauranteur like Todd English, I know my stomach is in good hands. So, on our latest trip to NYC, we headed to Ça Va Brasserie at the InterContinental New York Times Square to get a taste of the four-time James Beard Award winner’s Parisian fare…
Although the restaurant boasts a solid wine list, their Trés Chic cocktail caught my eye. Made with Champagne, Absolut Pear vodka and St. Germain Elderflower liqueur, it was a bright and cheerful way to kick off our meal. I loved the wild hibiscus blossom delicately placed inside the flute. It’s all in the details…
After an in-depth analysis of the menu (a torturous affair for my hubby), I decided to ask sous chef Michael J. Rostafin to guide our culinary journey by showcasing his favourites. I had no time to waste and didn’t want to miss out on the gems…
Oeuf Mimosa ($16) – Stuffed with caviar and truffles, the decadent appetizer is a must-have in my opinion. Creamy, rich and earthy. And yes, those are spoon-sized truffle shavings you see. This dish is truly a work of art.
Moules Façon ($19) – If you’re looking for comfort food on a cold night, this is the dish for you. The Prince Edward Island mussels are served piping hot in a rich onion broth that’s seasoned perfectly (most restaurants get overzealous with the amount of salt they add to the broth). Served with slices of warm baguette topped with gruyère, it’s hearty and a meal on its own.
Coquilles St Jacques Aux Champignons ($38) – One of the most cohesive dishes I’ve had in a while; each bite was a harmonious melody. The scallops were seared perfectly and slightly translucent in the middle, the black trumpet mushrooms and mushroom soil added earthy textures and flavours, and the oxtail literally melted in my mouth and introduced a nice saltiness to the dish. Every ingredient on this plate elevated the one sitting next to it.
Chateabriand for Two ($105) – I couldn’t dine at a French restaurant and skip out on the Chateabriand. I had high hopes for this entrée, but sadly the seasoning was off (the filet mignon was bland). That being said, the meat had a great sear and was moist and buttery.
Salade D’Endives Et De Cresson ($17) – This dish is packed with flavour: sweet Sauternes drunken golden raisins, bitter black walnuts and a creamy foie gras vinaigrette. But don’t let those ingredients fool you; the salad is surprisingly light and fresh. You can thank the perfectly-chopped watercress, endives and charred radicchio for that.
Canard À La Cannelle ($42) – Or what I like to call “Christmas on a plate.” The cinnamon roast duck breast, seared foie gras and wild huckleberry come together beautifully in this dish. The smear of araguani chocolate added an interesting flavour profile as did the roasted marshmallow: I didn’t think it would work, but it did. Oh, and we really enjoyed the lollipop kale sprouts (first time having those) – they added a slight bitterness and, along with the peanuts, rounded out the sweet dish.
I wish we saved room for dessert – the Crème Brûlée was screaming my name – but the food was so good that we devoured every last bite and could barely move at the end of our meal. Next time! One thing to note before you head over to Ça Va Brasserie to taste these creations yourself: although the food is stellar, the ambiance is lackluster. The space feels dated and uninspired; everything – from the mirrored columns and brown chairs to the striped banquettes – needs a major overhaul in my opinion (they could take a few pointers from La Société in the decor realm). That being said, what the brasserie lacks in character, it makes up for with exceptional cuisine and service (our server, Chris, was attentive, genuine and knowledgeable). Overall, I’d recommend the restaurant for a pre-theatre dinner with friends, power lunches or family gatherings. Bon appétit!
Special thanks to Ça Va Brasserie for hosting us. As always, all reviews and opinions are entirely our own.
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