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The Redhead

It’s funny how the world of restaurant media works. You get press around opening, hopefully a review or two within your first year or two from the major players, and then, unless you’re friends with the right people or have a big time restauranteur/chef attached to it, that’s where the media machine permanently parks at the station. Case in point. When was the last time you heard anyone talk about The Redhead? Back in the late 2000’s, The Redhead was the toast of the the town. Now, straight crickets… from the media. The people though, they’ve never stopped coming.

The Redhead brought refined Southern cuisine to NYC at a time, nearly a decade ago, when no one was doing it. Fried Chicken is on every menu that exists nowadays, but back in 2006? Nah. Especially at nice restaurants. If there’s ever a real life #EEEEEATS Hall Of Fame, The Redhead’s fried chicken would be a first ballot inductee. As would the shrimp ‘n grits. Try and find a better one around these parts. It won’t happen. The seasonal menu is always changing, but these staples never leave. Thank god.

We’ve been back to The Redhead a bunch lately, and we’re happy to report it’s still going strong. The restaurant is always buzzing, but rarely overcrowded; you can snag a table without too long of a wait. The Redhead has a ton of character, and is run by incredibly nice people. It’s also high on the magic we like to call The Feel Good Factor. In The Redhead’s case, that magic is a room you want to be inside of all the time, drink craft beers, sip whiskey, and eat heavy, delicious food. We love it here. We always have, and we always will. Skip the new hotness for next time you’re making a dinner move, and spend some time with a classic.

Food Rundown

Chips & Dip

Their butter-braised onion dip is a show stopper. They also make their own sweet potato chips in house. So good.

Housemade Soft Pretzels

Go easy on the bread, because youneed a scorching hot, fresh out of the oven, homemade pretzel with a“Kentucky-style beer cheese.” Trust us.

Low Country Shrimp

The Shrimp and Anson Mills grits with andouille sausage is the big ticket item here. It’s the best shrimp and grits in town, hands down. Go for it.


A classic American pub burger.Thick, juicy, and known to put a hurting on even the burliest of men.

Fried Chicken

The Redhead was rocking a ridiculous fried chicken since before it was cool to rock ridiculous fried chicken on classy NYC menus. Look at it, you know you want to eat that. Bad. Like, right now. Go. Do it. You will not be disappointed.


For the vegetarians out there, a hearty, heavy bowl of delicious house-made pappardelle. Sweet peppers, eggplant, crispy kale, mushrooms, goat cheese, almonds… Yup, that’ll do.

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