In 1999, a journeyman chef named Jimmy Bradley opened The Red Cat in New York’s Chelsea neighborhood. With a down-to-earth setting, The Red Cat eschewed the very notion of “concept,” offering outstanding food and professional, attitude-free service. To this day, The Red Cat remains defined by this simple approach. Bradley and his staff focus on the little things, believing that details are the difference between good and great. The Red Cat is an extension of Bradley's legendary commitment to hospitality, and his philosophy is simple:
“No matter where I’ve lived, worked or traveled, there’s always been a special restaurant, a can-do joint that’s all things to all people,” says Bradley. “They’re gathering places where you can drop in for a drink or a meal at the bar, or sit down in a dining room where you can gather with friends to end the day or start the evening. As long as there's good food and good people, good times are sure to follow.”
As author and chef/owner of popular New York City restaurant The Red Cat, Jimmy Bradley presides over a neighborhood joint that has become a destination for guests from around the city, and the country. A purveyor of straightforward, occasionally irreverent food and contagious conviviality, all of it wrapped up in an attitude-free package, Jimmy has helped contemporary diners rediscover the intrinsic value of classic Mediterranean cuisine, reinterpreted for a modern American clientele. Bradley has been featured in New York magazine, Food & Wine, Bon Appetit, and The New York Times, and on television programs such as The TODAY Show, Bravo’s Top Chef Masters and the CBS Early Show. His first cookbook, The Red Cat Cookbook, was published by Clarkson Potter in 2006.
Executive Chef, The Red Cat
After abandoning a bachelors degree in economics, Las Vegas-born David Battin relocated to New York City and started working in kitchens. He began as an unpaid stage at celebrated West Village restaurant Commerce, and rapidly rose the ranks to sous chef under chef Harold Moore. After five years, he departed for an executive sous role at Michelin starred Ai Fiori, where he spent two years before joining The Red Cat as executive chef. David's culinary approach emphasizes refined preparations using seasonal ingredients and elevated flavor. He will work with The Red Cat's chef and owner Jimmy Bradley to introduce a new point of view to the iconic New York City neighborhood restaurant.
Consider The Red Cat for your next private event. Whether you’re hosting a birthday celebration, wedding reception, or looking for the perfect venue to impress your clients, The Red Cat’s warm and inviting setting is suited for every occasion.
Owner Jimmy Bradley and Chef David Battin work with each party to create a personalized menu elegantly showcasing market-driven dishes with bold flavors. To complement the food, we have our beverage manager, Randall McCorskey, pair specialty cocktails and wines from our extensive and carefully curated list.
The Red Cat is available for private events up to 70 guests seated and 100 for standing reception. We also host semi-private seated events for up to 45 guests. The space is available during the hours of 11:30am and 3:30pm for lunch/brunch events and available for dinner events between the hours of 5pm and 1am. Please email us to find out availability, costs, and current menus.