"Every once in a while, a restaurant comes along that matches, in style and cuisine, the mood of the moment. The Harrison is one of those" - The New York Times

When Jimmy Bradley launched The Red Cat in New York's Chelsea district, the restaurant became an instant and - as time has shown - enduring success. When he opened The Harrison (355 Greenwich Street) in October 2001, Bradley again proved that his combination of bold, seasonally inspired cooking, sincere hospitality, and thoughtful decor delivers a restaurant remarkably in tune with its neighborhood and the city at large. General manager Gina Wren helps Bradley create an elegant and inviting dining experience that focuses on great food and excellent service.

Executive chef Ari Bokovza has been at the helm of the kitchen since January 2013, offering guests old favorites and new interpretations of the lusty, rustic and soulful dishes that made The Harrison a city favorite when it first opened. Among the menu highlights are starters like Warm Fresh Mozzarella with olive oil, basil and sea salt; Shrimp and Corn Fritters; and Crispy Pork Belly with cherries, banyuls and smoked cipollini sousbise. Main courses are a nod to Bokovza's and Bradley's shared passion for Mediterranean-inspired American cuisine, with such dishes as Pan-Crisped Chicken with mashed potatoes and lemon-mustard sauce; Arctic Char with baby leeks, carrots, turnips and celeriac purée and Pork Tenderloin with cherries, pancetta, sweet potatoes and maple-bourbon sauce. Additionally, The Harrison offers an assortment of tempting side dishes like Truffle Orzo; Spicy Broccoli Rabe: and Schmaltz Fries with malt aioli. The lunch menu offers options for both a quick bite and a leisurely meal with dishes such as Roasted Pork Loin Sandwich with caramelized onions, grilled radicchio and fontina; Basil Chicken & Smoked Mozzarella Sandwich with mustard onions and zucchini on ciabatta; and Hearts of Palm Salad with artichoke, peas, parmesan and truffle vinaigrette. No meal would be complete without one of pastry chef Colleen Grapes riffs on classic desserts featuring items like Butterscotch Crème Brûlée; Banana Tart served in chocolate shell with malted cream; and Trio of Profiteroles with vanilla, coffee and caramel ice cream covered in hot fudge sauce.

To match its culinary ambitions, The Harrison features an award-winning 250-label wine list of both New and Old World selections, augmented by a curated variety of half-bottles and about 15 wines by the glass. Beverage manager Trace Conway has created a wine list that includes local and seasonal wines to pair with various menu items. Rounding out the beverage program is an extensive list of well-chosen single malt scotch, tequila, mescal, cognac and other handmade spirits and digestifs. This extensive selection is incorporated into a playful cocktail menu featuring drinks such as the Northern Spy with Buffalo Trace Bourbon, Calvados, apple and maple syrup, and The Shady Lady with Sauza Hornitos Reposado Tequila, honey and grapefruit.

From the restaurant's entrance on Harrison Street, guests pass through a small vestibule that affords a glimpse of the 85-seat dining room through a weathered window frame. The north side of the room is dominated by the restaurant's 12-seat bar, topped with a single, solid 20-foot length of hand-rubbed black walnut. A table-height room divider of walnut slats bound with strips of cold-rolled steel runs opposite the bar, bisecting the dining room. Bradley has also collected a handful of antiques, most notably an 18th Century French cobbler's cabinet found in Lyon reassigned to act as a service station. During the spring and summer, the restaurant adds 35 additional seats along the Greenwich Street sidewalk for al fresco dining. Honeyed, amber light from brushed metal chandeliers with handmade parchment shades floods the space. Downstairs, on the way to the Harrison's intimate private dining room, the staircase is built from wide rough-hewn cedar planks, warmly lit by handcrafted iron sconces and chandeliers. Exhibiting artwork by renowned American pop artist Robert Rauschenberg, the Harrison's 24-seat private dining room imparts the feeling of an intimate gallery. Located in The Harrison's award-winning wine cellar, the room is offset by walls lined with dark wooden wine racks and anchored by an attractively rustic farmhouse table. This cozy yet elegant space provides a sophisticated dining venue adaptable to a range of private parties whether for business or pleasure.

Drawing upon over two decades in the restaurant business, at The Harrison, Bradley has placed his guests' comfort and pleasure ahead of all other concerns, creating a welcoming destination for Tribeca residents and visitors alike.