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7.3
NYC

The Red Cat

There's a certain breed of New Yorker who regularly frequents The Red Cat. They're generally more "adult," sophisticated, and seemingly unconcerned with being cool and mixing it up at the Momofukus and Freemans of the world. They're not sleazy old timers trying to make up for lost time, taking European models who wouldn't talk to them before they got rich out to Keith McNally joints. And although they can most likely afford it, they're not regularly pissing away money at pricey five star restaurants. These are every day New Yorkers who certainly care about where they eat, they just don't necessarily need to be Scoping Hot Girls/Guys anymore and can do without all the crazy action that usually coincides with trendy Manhattan dining. They go to The Red Cat because it's a quality local spot with just enough flavor that they can rely on for a consistently good meal and a glass or two of wine. While it is indeed an older crowd, it's not a stuffy one. We happily keep this place in rotation after any Madison Square Garden event, and is always a hit on a Dinner with the Parents excursion. If you're folks are anything like mine, they'll dig.

Food Rundown:

Sauteed Diver Scallops
A can't miss appetizer, The Cat nails this grilled pineapple and scallops flavor combo.

Yellowfin and Yellowtail
A double shot of yellowfin tuna and yellowtail, served two ways. Real tasty.

Baked Fontina
Perfect as an appetizer or something to munch on at the bar, this is not your ordinary cheese dip. Layers of fontina, sliced fresh garlic and thyme are broiled to perfection in a cast iron skilled and served with chunks of rustic bread. Amazing.

Grilled Buttermilk Pork Chop
I haven't had this in a couple of years, but have fond memories of this bad boy always hitting the spot. Any combo of buttermilk, pork chop and white wine bacon butter is a recipe for success.

Calves Liver Au Poivre
Personally, I don't get down with livers, but being that The Red Cat is a favorite of my liver lovin' Dad, I've got the inside scoop on this action. The fact that he orders this pretty much every time we come here is a telling sign that this calves liver au poivre with bacon swiss chard pie and melted tomato is the real deal.

Blackboard Pork Special
A crazy pig concoction, check this mountain of swine out and don't snooze on the specials - they're always good.

Sauteed Cod
A safe play, and a nice plate of fish. Served with white bean-fennel puree, cipollini onions and sherry tomato, this cod dish isn't super exciting, but it'll fill you up and make the belly happy.

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