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Introduction
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. This is also due to the hard work of Steven Eckler who was the opening General Manager at The Harrison and who, after a brief leave, became managing partner of both The Red Cat and The Harrison in 2007.
Jimmy Bradley is back at the helm in the kitchen with the help of Chef de Cuisine Steve Dustin. With this change the menu will also evolve, 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 Kale Salad with fennel, white anchovies, and bread crumbs; Crisped Gnocchi with oxtail, tongue, and pecorino; and Roasted Quail with almond aillade, herb farinett and sauce portugese. Entrees are a nod to Jimmy's Mediterranean inspired American food, with such dishes as Sauteed Skate Milanese with blood orange, mustard greens, aioli; Grilled Hanger steak with Radicchio, Pancetta and Balsamic; and Braised Pork Shank with cannellini beans, cavolo nero,and salmoriglio. No meal would be complete without Jimmy's tasty side dishes like Truffle Orzo; Spicy Sauteed Broccoli Rabe; and Togarashi Fries. The lunch menu offers options for both a quick bite and a leisurely meal like Sauteed Provolone with vinegar, garlic, herbs and olive oil; Basil Chicken & Smoked Mozzarella Sandwich with mustard onions and zucchini on Ciabatta; and Hearts of Palm Salad with artichoke, peas, parmesan and a truffle vinaigrette, just to name a few. To top things off, Pastry Chef Colleen Grapes promises consistently exciting riffs on classic desserts such as Cranberry Cheesecake with Cara Cara and Blood Orange Salad; Ice Cream Brownie Sandwich with Oat Ice Cream, Sazerac Caramel and Pecans; and Steamed Lemon Pudding Cake with shortbread, huckleberries, and lemon cream.
To match its culinary ambitions, The Harrison features an award-winning 300-label wine list of both New and Old World selections, augmented by approximately 30 half-bottles and about 20 wines by the glass. The list is constantly adapted in an effort to choose local and seasonal wines to pair with various menu items. Rounding out the program is an extensive list of well-chosen single malt scotch, tequila, mescal, cognac and other handmade spirits and digestifs.
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 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 40 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 done in 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 private dining room imparts the feeling of an intimate gallery. Anchored by an attractively rustic farmhouse table, the room is offset by walls lined with dark wooden wine racks, providing 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, Bradley and Eckler have placed their guests' comfort and pleasure ahead of all other concerns, creating a welcoming destination for Tribeca residents and visitors alike.
Jimmy Bradley is back at the helm in the kitchen with the help of Chef de Cuisine Steve Dustin. With this change the menu will also evolve, 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 Kale Salad with fennel, white anchovies, and bread crumbs; Crisped Gnocchi with oxtail, tongue, and pecorino; and Roasted Quail with almond aillade, herb farinett and sauce portugese. Entrees are a nod to Jimmy's Mediterranean inspired American food, with such dishes as Sauteed Skate Milanese with blood orange, mustard greens, aioli; Grilled Hanger steak with Radicchio, Pancetta and Balsamic; and Braised Pork Shank with cannellini beans, cavolo nero,and salmoriglio. No meal would be complete without Jimmy's tasty side dishes like Truffle Orzo; Spicy Sauteed Broccoli Rabe; and Togarashi Fries. The lunch menu offers options for both a quick bite and a leisurely meal like Sauteed Provolone with vinegar, garlic, herbs and olive oil; Basil Chicken & Smoked Mozzarella Sandwich with mustard onions and zucchini on Ciabatta; and Hearts of Palm Salad with artichoke, peas, parmesan and a truffle vinaigrette, just to name a few. To top things off, Pastry Chef Colleen Grapes promises consistently exciting riffs on classic desserts such as Cranberry Cheesecake with Cara Cara and Blood Orange Salad; Ice Cream Brownie Sandwich with Oat Ice Cream, Sazerac Caramel and Pecans; and Steamed Lemon Pudding Cake with shortbread, huckleberries, and lemon cream.
To match its culinary ambitions, The Harrison features an award-winning 300-label wine list of both New and Old World selections, augmented by approximately 30 half-bottles and about 20 wines by the glass. The list is constantly adapted in an effort to choose local and seasonal wines to pair with various menu items. Rounding out the program is an extensive list of well-chosen single malt scotch, tequila, mescal, cognac and other handmade spirits and digestifs.
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 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 40 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 done in 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 private dining room imparts the feeling of an intimate gallery. Anchored by an attractively rustic farmhouse table, the room is offset by walls lined with dark wooden wine racks, providing 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, Bradley and Eckler have placed their guests' comfort and pleasure ahead of all other concerns, creating a welcoming destination for Tribeca residents and visitors alike.
Contact Info
Address:
355 Greenwich Street
New York City
New York 10013
United States
New York City
New York 10013
United States
Tel:
212.274.9310
Website:
http://www.theharrison.com
Offering
- Award Winning 300-label WIne List
- Full Menu
Hours of operation
| From | To | From | To | From | To | ||
|---|---|---|---|---|---|---|---|
| Monday | Open | 5:30 PM | 10:00 PM | ||||
| Tuesday | Open | 5:30PM | 10:00 PM | ||||
| Wednesday | Open | 11:30 AM | 3:00 PM | 5:30 PM | 10:00 PM | ||
| Thursday | Open | 11:30 AM | 3:00 PM | 5:30 PM | 10:00 PM | ||
| Friday | Open | 11:30 AM | 3:00 PM | 5:30 PM | 11:00 PM | ||
| Saturday | Open | 11:30 AM | 3:00 PM | 5:30 PM | 11:00 PM | ||
| Sunday | Open | 11:30 AM | 3:00 PM | 5:00 PM | 10:00 PM | ||
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