In 1999, Chef Jimmy Bradley 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 in April 1999, the response was enthusiastic and the verdict unanimous: The Red Cat was there to stay.
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. The restaurant's pastry kitchen provides diners with a range of outstanding desserts choices that are both playful and simple, like the Tapioca with Stewed Peaches, Caramelized Banana Crostada, and a Citrus Trifle.