Red Cat

In 1999, Chef Jimmy Bradley and partner Danny Abrams decided to bring to life a new restaurant devoted to serving great 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 enthusiastic and the verdict unanimous: The Red Cat was red hot.

What makes the Red Cat so special is that it manages simultaneously to seem familiar and cutting edge. For example, 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. And the menu, as New York Times critic William Grimes has said, offers "a lineup of solid, well-executed American bistro dishes, with a little trick or twist on each plate."

Working in conjunction with architect Mark Zeff, Bradley and Abrams created a decidedly approachable dining room that evokes a faraway retreat that most New Yorkers can only enjoy on the weekend. The restaurant reflects each partner's personal style, from the red and white barnwood interior to the 50s-era crafted wooden furniture to works from local artists chosen from their personal collections. "The Red Cat has quickly claimed the space as if it's lived there forever," summed up New York Magazine's Gael Greene adding, "That's how I feel here, too."

But perhaps nowhere is the Red Cat more true to its hospitable nature than in its inspired cuisine. Simply conceived, Bradley's bold flavors have captured the imagination of diners and restaurant critics alike. Appetizers include such already-institutions as Quick Sauté of Zucchini, Toasted Orzo with Prince Edward Island Mussels, and a Warm Salad of Grilled Endive with Maytag Blue Cheese. Bradley's main courses offer a similar blend of straightforward presentations and intense flavors such as his Wild Striped Bass, Char-grilled Pork Chop and Mustard-crusted Trout. For more traditionally inclined palates, there are a Simple Skillet Roast of Chicken and a Grilled New York Shell Steak. Echoing The Red Cat's interior design, the restaurant's pastry kitchen provides diners with a range of familiar favorites interpreted in clever new ways such as a Tapioca with Stewed Peaches, Caramelized Banana Crostada, and a Citrus Trifle.

The Red Cat is also riding the current trend of diners enjoying a meal at the bar. At The Red Cat, dinner at the bar is elevated by choices, whether selecting from the a la carte menu or choosing to explore a range of seasonal dishes offered exclusively to bar patrons. The Red Cat's bartenders mix a range of classic and contemporary cocktails while the well-chosen wine list offers diners a choice of diverse offerings hand-picked from the world's most compelling wine regions.

Drawing upon a combined total of over two decades in the restaurant business, Bradley and Abrams brought their experience to bear by creating a restaurant offering city residents the opportunity to restore themselves in a very approachable environment. Combining delicious food with relaxed-yet-professional service in a comfortable, stylish setting, The Red Cat's owner, now just Bradley along with his staff, offer a contemporary and thoroughly enjoyable experience for any occasion.