In 1999, a journeyman chef named Jimmy Bradley opened The Red Cat in New York’s Chelsea neighborhood. With a down-to-earth setting, The Red Cat eschewed the very notion of “concept,” offering outstanding food and professional, attitude-free service. To this day, The Red Cat remains defined by this simple approach. Bradley and his staff focus on the little things, believing that details are the difference between good and great. The Red Cat is an extension of Bradley's legendary commitment to hospitality, and his philosophy is simple:
“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. As long as there's good food and good people, good times are sure to follow.”
As author and chef/owner of popular New York City restaurant The Red Cat, Jimmy Bradley presides over a neighborhood joint that has become a destination for guests from around the city, and the country. A purveyor of straightforward, occasionally irreverent food and contagious conviviality, all of it wrapped up in an attitude-free package, Jimmy has helped contemporary diners rediscover the intrinsic value of classic Mediterranean cuisine, reinterpreted for a modern American clientele. Bradley has been featured in New York magazine, Food & Wine, Bon Appetit, and The New York Times, and on television programs such as The TODAY Show, Bravo’s Top Chef Masters and the CBS Early Show. His first cookbook, The Red Cat Cookbook, was published by Clarkson Potter in 2006.
Executive Chef, The Red Cat
Michael Cooperman's earliest childhood memories revolved around food, from stories of his grandfather's deli to his father's home kitchen. Encouraged by his father who always dreamed of becoming a chef, Cooperman enrolled in The Restaurant School at Walnut Hill College at the age of 20. Cooperman began his culinary career in Philadelphia, working in acclaimed kitchens such as Striped Bass, where he fell in love with seafood, and Lacroix at The Rittenhouse.
In 2004, Cooperman made the move to New York City, joining the opening team at the renowned Lever House Restaurant. After two-years, Cooperman became a line cook at Eric Ripert's acclaimed restaurant Le Bernardin, where he honed his skills in making sauces and showcasing seafood's delicate flavor. In 2007, Cooperman was hired at The Modern and remained at the iconic New York institution for over seven years, working as the executive sous chef of the bar room, dining room and private dining room. Following his time at The Modern, Cooperman was appointed to his current role at The Red Cat, which marks the first time he has led a kitchen as executive chef.
Consider The Red Cat for your next private event. Whether you’re hosting a birthday celebration, wedding reception, or looking for the perfect venue to impress your clients, The Red Cat’s warm and inviting setting is suited for every occasion.
Owner Jimmy Bradley and Chef Mike Cooperman work with each party to create a personalized menu elegantly showcasing market-driven dishes with bold flavors. To complement the food, we have our beverage manager, Ian Del Giacco, pair specialty cocktails and wines from our extensive and carefully curated list.
The Red Cat is available for private events up to 70 guests seated and 100 for standing reception. We also host semi-private seated events for up to 45 guests. The space is available during the hours of 11:30am and 3:30pm for lunch/brunch events and available for dinner events between the hours of 5pm and 1am. Please email us to find out availability, costs, and current menus.