I went with a group to Ça Va restaurant in Hell's Kitchen in Manhattan last night. It's part of the new (?) Intercontinental Hotel on the corner of 44th and 8th. The hotel is pretty interesting, sporting a modern style along the lines of the Morgans Hotel Group. Ça Va is affiliated with Todd English, chef and retauranteur. The restaurant is large and well laid out, a bit flashy and (at least at night) dark. Service is good for a hotel restaurant, and quick given that we had a 6pm reservation because we were going to the theater at 8pm. The food is french brasserie style. Portions are large. There is a good wine list and prices for both the food and the wine are fair. Or even cheap if you consider the size of the portions!
I had an nice appetizer (Golden and red beet carpaccio, petite greens, pistachios, goat cheese panisse and white balsamic vinaigrette) that was tasty. The salad and the cheese panisse were wrapped in the beet carpaccio. I'm not quite sure if I loved the goat cheese panisse (it seemed a little soggy), but the dish was nonetheless good.
Then I had a nice, albeit large entree (Roasted Mediterranean Sea Bass, red lentils, keffir lime spinach, lazy man curried mussel sauce), which was quite a varied combination of flavors. The fish was well-seasoned and well-cooked, with crispy skin. The lentils had some curry. And the spinach was sauteed and had...mussels? It sounds a little odd. It was a little odd. But it was all tasty enough to enjoy.