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On the heels of launching his Plaza Hotel food court, chef Todd English unveils his next hotel-based project, this one a modern French brasserie in the InterContinental New York Times Square. Small plates—like foie gras–stuffed mushrooms and salt-cod fritters—will be available in the front lounge, while the dining room will feature English's take on classics, such as a cassoulet with duck confit, pork sausage and braised lamb.