The author and chef-owner of two popular New York City restaurants—The Red Cat and The Harrison—Jimmy Bradley presides over neighborhood joints that have become destinations for guests from around the city, and the country. A purveyor of straightforward, occasionally irreverent, food and contagious conviviality, all of it wrapped up in an attitude-free package, Bradley has helped contemporary diners rediscover the intrinsic value of classic Mediterranean cuisine, reinterpreted for a modern American clientele. He and his recipes are regularly featured in The New York Times, Food & Wine, Bon Appétit, Esquire and other food publications, as well as on local and national television programs including TODAY Show and Top Chef Masters. His first cookbook, The Red Cat Cookbook, was published by Clarkson Potter in fall 2006. Don’t miss Jimmy Bradley on this week’s edition of In the Drink! Thanks to our sponsor, Rolling Press. Music by Obey City.

“We would dine every Sunday at one o’clock and listen to the opera from the Met. It sounds stereotypical to say my grandmother taught me how to cook, but in this case, that’s how it was… When I first started with a chefs and they would make ravioli, I thought to myself, ‘I know someone who makes better raviolis than you…'” [9:50]

“In my mind, wine factors into everything that has to do with food.” [19:00]

— Jimmy Bradley on In the Drink

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