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He started making pizzas when he was 14 years old — after he forged his working papers so he could get a job — and then worked in the front of the house to pay his way through college. He was fired for shaving his head, but he convinced his manager to move him to the kitchen instead of letting him go. He cut his teeth shucking clams and oysters and making coleslaw and ravioli, working his way into a position on the line. He never left the kitchen. Here's a quick highlight reel of some of our favorite things we ate, chefs we saw, and a glimpse into a late-night party at Italic restaurant. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators. What happens when chefs read the bad reviews written about them from around the web and beyond?
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Jimmy Bradley and Danny Abrams opened the Red Cat in , on the west side of 10th Avenue north of 23rd Street, just south of a carwash. When chef Jimmy Bradley opened the Red Cat in NYC in , he wanted to combine an Italian-American sensibility with his own New England upbringing.
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These incredible recipes include a turkey shepherd's pie with two-potato topping and citrus-granita and orange-mousse parfaits. The Red Cat Cookbook highlights the inventive, uncomplicated and always memorable recipes from Bradley's restaurant. These light, crisp fritters include bits of chopped scallops in a batter made with clam broth and pilsner—the perfect expression of Bradley's New England tastes. Check them for doneness after 20 minutes.
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You have two great restaurants that are timeless New York spots. What do you attribute that longevity to? I would just do comforting, hospitable business and offer the kind of food that I like to cook.
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