Red Cat

In 1999, a little known chef named Jimmy Bradley opened a restaurant called The Red Cat in New York's Chelsea neighborhood. The Red Cat eschewed the very notion of "concept" with a down-to-Earth setting in which to offer diners something refreshing for the times: outstanding food and professional, attitude-free service. The Red Cat was, and remains, defined by this deceptively simple approach."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."Like a sleeper film that draws a blockbuster crowd on its way to becoming a classic, The Red Cat's popularity was instantaneous and ever-expanding. The New York Times bestowed a rapturous one-star review on the restaurant in its opening year, and in 2005, upgraded its status to two-stars.In October 2001, Bradley launched The Harrison-The New York Times two-star sister restaurant to The Red Cat, with a slightly more sophisticated vibe-in Tribeca. Although each project is unique, collectively they reflect Bradley's innate sense of hospitality, menu offerings and creativity. They both exude a sense of warmth and conviviality, and are neighborhood restaurants for the entire New York City neighborhood.In both ventures, Bradley and his staff focus on the little things, believing that the details are the difference between good and great. The Red Cat and The Harrison are extensions of Bradley's commitment to hospitality, and his philosophy is simple -- as long as there's good food and good people, good times are sure to follow.