Ca Va Brasserie

The New York Times
Have a few drinks in the bar, then head elsewhere for dinner. Mr. English's French needs a little work.

The Wall Street Journal
Try a reassuring French classics like organic chicken paillard for $24, steak frites for $28 or braised short rib, a succulent bargain as part of the three-course fixed-priced lunch for $26.

Gilt City
Dim, decorative and über-chic, this Theater District hotspot offers a cosmopolitan take on the classic European bistro. It’s the perfect place to settle down for a pre- or post-show meal.

Joséphine C.
very good food ! open for breakfast , lunch and dinner , seven days a week !

GourmetLive
Owner and Chef, Todd English’s favorite dish on the menu is the salad with Duck confit, haricot verts and seared foie gras in a vinaigrette. Ca Va was inspired by his favorite place in Paris.

Erin R.
I disagree with The Times dissing Mr. English. All drinks and food are delish!

Dani A.
Love the truffle mac & cheese! Well done Mr English

Siyun F.
Grilled seabass is good

2Plus2NYCReview
Grab a drink by the fire place before dinner and get ready for a great time! Check out our review!!

Barbara B.
The fois gras mushroom appetizer is especially moist and tasty.

Dawn M.
Try the gnocchi. Absolutely delicious.

Brian M.
If you want to wait 20 minutes for a bloody Mary, go ahead. Wait in line at shake shack for a good meal.

Jody J.
Bummer. Staff said I needed to print out the deal. That's not how this works! Great bar and atmosphere.

Steven F.
Sad Ça Va has shut its cafe and light fare to go. IC TS needs lobby space. If fans ask main Ça Va for to go, maybe it and IC will offer it.

Foodimentary
Try the Fresh Bread And Butter - The best way to start a late lunch (via @Foodspotting)

Steven F.
The burger is made with a variety of cuts. Eat rare for a most pleasing experience. Amazing texture and taste. Not a typical burger.

Siyun F.
Fancy lunch Ans little escape from work :-)

Steven F.
Don't expect that an order of asparagas in the lounge will be served as finger food. Who'd of thought?

Amy C.
Bring on the Bordeaux: Bordeaux Restaurant Week’s November 7-November 21, 2011 http://exm.nr/rCHoSH

Louis F.
the salmon tartar is amahhhzing.

R S.
Not exactly French, or good for that matter. Spend your money elsewhere

Marcus C.
NY strip with bacon jam...whhaaaatttt!?! Do it.

Kimberly-Lyn P.
Dine in or take a turkey dinner to go

Alex H.
Amazing breakfast!

Melissa G.
Great service! Pre-theater dinner was delicious.

Sergey M.
Believe it or not.. But get the Mac and Cheese... Amazing!

Denis V.
The food here is amazing. Try the chefs specialty, the charcuterie plate. Unreal! Rabbit, duck, wild boar. All homemade. The chef came to our table and explained all the dishes. Great experience.

Sanders A.
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