Historically a popular gathering place for business meals and meetings and leisure dining, the hotel is set to introduce, on June 30, "American Slang Modern Brasserie,” a bright and airy modern brasserie that will feature French cuisine with a twist under the creative influence of Executive Chef Drue Kennedy. Kennedy comes to the InterContinental from Seasons 52 where he served as Executive Chef. Previously, he had a successful culinary career that has garnered kudos from diners at The Eldridge Hotel in Lawrence, Kansas, Zocalo, and Grand Street Café on the Plaza.
Designed by acclaimed New York designer David Ashen of Dash Design, the entirely remodeled, playfully designed upscale café atmosphere boasts large black and white check flooring, bright white subway tiles, marble and brass appointments, light-colored, refined, white-washed wood finishes with pops of color and leather upholstery. Plus, hand-painted murals depicting the architecture and scenes from the Plaza, as well as traditional brasserie tables.
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