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Todd English and his chef de cuisine, Matt Corbett, work up seasonally changing, interest-piquing menus at this modern French brasserie, and use monthly prix fixes as a testing ground for new plates. At first glance, Ça Va pronounces every Parisian trill and accent—steak frites, canard, escargot. But upon closer inspection, many items have nouveau twists. When is the last time your side salad came with braised beef tongue? That's what you get when you dig into the endive and radicchio dressed in truffle vinaigrette. It comes when you order a buttery medallion of wagyu beef, as does a toast larded with bone marrow. Ça Va could easily have been the snoozy mess hall of the Intercontinental (the restaurant's lounge opens into the reception lobby). And the décor has a Marriot-esque aesthetic—features like striped banquettes and mirrored columns are a little too forced and a little too generic. But the food is good enough to attract guests beyond the hotel rooms above. — Edna Ishayik

Bavette de boeuf Wagyu, $33; prime rib de chez Niman, $39