Inside the Intercontinental Times Square, the 607-room hotel that hosted its ribbon-cutting Thursday morning, is Ça Va, a new restaurant from chef Todd English. Opened on Monday, the 125-seat eatery was designed by Jeffrey Beers as a modern take on a French brasserie and includes a lounge, an L-shaped bar, a take-out market, and an area for private dining.
Done up in neutral tones with wood accents and comfy leather seating, the restaurant is roomy, with ample space in the lounge, which is connected to the hotel lobby, and the bar, which sits adjacent to the main dining area. In both spaces, a selection of small plates are offered for casual dining, including bites like foie gras-stuffed mushrooms and carpaccio-wrapped oysters. More formal eats are available in the 80-seat dining room, which offers French bistro-inspired pre- and post-theater menus and breakfast and lunch options such as steak frites, cassoulet, and a roasted lamb French dip. There's also a take-out market, the Ça Va Marché, with sandwiches, salads, and pastries.
To the rear of the venue is a private dining section that seats 56 when used a single space. It has audiovisual capabilities and walls that lower from the ceiling to split the area into three separate rooms for smaller groups. Side doors allow service staff and guests to access each space without moving the walls.
