We expected the Todd English brasserie Ça Va to be, well, another hotel restaurant. But it's not. Worthwhile, this spot may be located in Times Square, but it is perfect for that business dinner you don't want to be too formal, that group dinner you don't want to be too stuffy, and entertaining anyone else who's fussed about food when you yourself are a foodie. For example a beet and goat cheese salad is simple but the goat cheese is a panisse dressed with white balsamic. Seared scallops are plainly presented but done on melted leeks and in a truffle risotto. Roast chicken is straightforward but the polenta has parmesan and the artichokes are done à la grecque. A pasta that could be boring is made interesting with that increasingly popular veg, ramps. And for the more out and out adventurous after the known Todd dishes, there's his pâté with a steamed duck egg and vinegar jam and his fluke ceviche with chilies and pink grapefruit. For those in residence, in the morning, the Marché (not really a market) does a good coffee, pastry and fruit selection to go. A nice addition to a hotel that prides itself on adding more to the neighbourhood, this restaurant does exactly that. p.s. on occasion they do discounts for theatre ticket holders so check their site for exactly what's on.

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