"By turns cozy and sexy, laid-back and fleet, the Red Cat is a restaurant Rorschach, different things at different times to different people... Its fluid, flexible nature is such that seems - and is - in equal measures a local joint and a destination... I always leave the Red Cat happy." - Frank Bruni, The New York Times, June 29, 2005
In 1999, Chef Jimmy Bradley decided to bring to life a new restaurant devoted to serving excellent food in comfortable surroundings with a commitment to true hospitality. When they opened the doors to The Red Cat in Manhattan's Chelsea district, the response was immediate and enthusiastic. Today, The Red Cat still retains its loyal following of regulars while continuing to attract new clientele.
The Red Cat so special expertly walks the line between familiar and cutting edge, using innovative American-inspired cuisine and a relaxed atmosphere to set the tone. The warm and reassuring setting - a New England motif of red and white painted wood subtly lit by dramatic oversized lanterns - plays home to an attractive, unmistakably professional, yet welcoming, staff. Whatever the occasion, The Red Cat will always fit the mood.
Working with architect Mark Zeff, Bradley created a decidedly approachable dining room that evokes a faraway retreat most New Yorkers can only enjoy on the weekend. The restaurant reflects Bradley's personal style, from the red and white barn wood interior to the 50s-era crafted wooden furniture to works from local artists chosen from their personal collections.
But perhaps nowhere is The Red Cat's commitment to excellence more evident than in its inspired cuisine. Executive Chef/Partner Bill McDaniel's simple yet bold preparations result in a delectable menu that welcomes diners — sautéed zucchini aligning perfectly with Toasted Almonds and Pecorino and Shrimp Corn Cakes with Celery Root Salad and Red Chili Oil. McDaniel's main courses offer a similar blend of straightforward presentations and intense flavors such as Crispy Sautéed Skate Wing with Saffron Rouille, Wilted Spinach, Potato and Tomato; Braised Short Rib with Spicy Escarole, Pear Celery Root Puree, and Pink Peppercorn Gremolata; and Eggplant Parmesan with Fresh Ricotta and Garlic Fettucini. Pastry chef Colleen Grapes complements McDaniel's savory dishes with such sweet selections as a Apple Beignets with Cinnamon Caramel and Vanilla Cream; Pistachio Semifreddo on a Crème Fraiche brownie with Hot Fudge; and an Orange and Chocolate Bread Pudding with White Chocolate Mousse and Butterscotch.
The Red Cat was a pioneer in bar dining, and continues to offer guests a regular a la carte menu as well as a host of seasonal dishes offered exclusively to bar patrons. The restaurant's wine list includes more than 125 selections from major wine making regions around the world and highlights limited production wines from boutique producers. Bradley is dedicated to continually developing his progressive beverage program and offering patrons new, exciting and unexplored wines from around the world.
Drawing upon a combined total of over four decades in the restaurant business, Bradley and managing partner Steven Eckler have created a restaurant offering city residents the opportunity to restore themselves in a very approachable environment. Uniting delicious food with relaxed-yet-professional service in a comfortable stylish setting, The Red Cat's owners and staff offer a contemporary and thoroughly enjoyable experience for any occasion.
