One day earlier this week Aly from Cooking in Stilettos and I paddled up to New York City in our canoe so that we could go see a taping of the Nate Berkus Show. I think it had to be the wettest day so far this year, but we didn’t let the rain put a damper on our trip! The folks from Ça Va Brasserie got wind (via Twitter) that we were going to be in the city to see Nate Berkus and invited us to stop by for lunch. We were happy for the recommendation because we really weren’t sure what we were going to do for lunch yet. As you can see, social media is a powerful tool!
According to their web site, World-renowned Chef Todd English’s newest restaurant concept, Ça Va, is located in the heart of New York City’s Theater district. Ça Va is a modern twist on the traditional brasserie serving breakfast, lunch and dinner, as well as a Pre-Theater dining menu.
We had the opportunity to experience their Taste of Ça Va – 3 Course Menu. You get three courses for $24.07, and let me tell you that’s a steal! They change up the menu every so often, so it’s not always the same dishes on there. I think this is wonderful for those that are repeat customers.
I started off with a Cocktail (isn’t that how you have to start?!) and I chose the Ginger Sangria. I don’t remember everything that was in it, but I can tell you that they did not skimp on the alcohol. But I guess at $14 each, you really can’t.
FIRST COURSE
FALL VEGETABLE SALAD
brussel sprouts, fuji apple, pomegranate seeds, enokii mushrooms
PUMPKIN BISQUE
maine lobster, apple sage cloud, cinnamon croutons
RACLETTE CLASSIQUE
cornichons, onion, air dried beef
So as you see, I decided to go with the Pumpkin Bisque and it was a phenomenal choice. It was packed full of flavor and spice. I loved the addition of the cinnamon croutons. What a fantastic idea!
SECOND COURSE
RICOTTA GNOCCHI
roasted tomato sauce, arugula pesto, parmesan
ROASTED LEG OF LAMB
rosemary potato, glazed carrots, black olive jus
LOUP DE MERI ROTI
roasted mediterranean sea bass, lentil salad, braised greens, vadouvan butter
I don’t think I can say enough good things about this dish. It was absolutely delicious. The Ricotta Gnocchi was so light and fluffy that it melted in your mouth. The roasted tomato sauce was packed full of delicious tomatoes and the pesto had the perfect balance of flavors. I think I could eaten a few helpings of these! They’ve inspired me to try to make my own Ricotta Gnocchi. If I can make them taste as half as good as these, I’ll consider it a success.
THIRD COURSE
CANDY CANE CHEESECAKE
oreo cookie crust, cocoa nib tuile
AUTUMN FRUIT BREAD PUDDING
warm fruit compote, vanilla anglaise
SELECTION OF ICE CREAMS OR SORBETS
Now it’s no surprise that I love dessert. I knew that I was going to try the Candy Cane Cheesecake because I do not care for Bread Pudding at all. If that was my only choice for dessert I would skip it. I was a bit nervous to try the Candy Cane Cheesecake because peppermint + cheesecake doesn’t really sound all that good to me. But I was willing to take one for the team and try it. And honestly, it was very good. I love being pleasantly surprised. The chocolate sauce on the plate had a slight hint of peppermint to it, and it complimented the cheesecake very well. I really enjoyed the cocoa nib tuile. And the oreo crust? My fave!
And what’s dessert without a Vanilla Latte?
If you’re ever in New York City, be sure to stop by Ça Va Brasserie for a meal. You won’t be disappointed!
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