Tomorrow evening, February 5th, the Delano Hotel and its new executive chef Maria Manso will debut the late-night brasserie Plat Bleu. With its oversized tufted camelback sofas, etched mirror floor lamps, and Carrara marble-topped tables, the space is meant to evoke a 1940s French salon. The brasserie moderne menu has been conceptualized by acclaimed Chef Claude Troisgros, who marries the classic French cooking style of his famed family with Brazilian twists he's picked up since expatriating to