This Old Chelsea foodhall is a New York original. The Red Cat's combination of come-as-you-are sensibilities and straightforward, satisfying, and occasionally irreverent cuisine instantly establish the restaurant as a favorite with New York diners. Bill McDaniel runs the kitchen that's become famous for such whimsical creations as Tempura Green Beans with Hot Honey Mustard and Sauteed Chatham Cod with Gulf Shrimp Gumbo. Such dishes only add to the restaurant's mystique as a place for all seasons, styles and spirits. As Frank Bruni recently wrote in the New York Times "The Red Cat feels vaguely colonial and tavern like, except when it feels downtown-gallery cool, and apart from those moments when it feels modestly and eclectically elegant."
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