"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 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.

Executive chef Amanda Freitag recently took the helm in the kitchen, and is offering guests her vision of the lusty, rustic and soulful dishes that made The Harrison a city favorite when it first opened. Freitag comes to The Harrison with a track record of success at some of New York’s most acclaimed restaurants, including Gusto, Verbena and Cesca, and her culinary philosophy perfectly meshes with that of Jimmy Bradley. Among the menu highlights are starters like Crispy Shrimp with Old Bay, Lemon Aioli and Capers; Char-Grilled Octopus with Fingerlings, Feta and Fresh Mint; Grilled Asparagus with Emmenthaler Fondue, Crisp Pancetta and Mache; and Freitag’s renowned Parmesan Fritters with Prosciutto Coto and Scamorza. Her entrees are a nod to both American and Mediterranean traditions, with such dishes as Pork Chop with Coco Beans, Escarole and Thyme; English-Cut Lamb Chop with Rosemary, Baby Carrots, Anchovy and Fennel; and Whole Grilled Trout with Roasted and Pureed Roots and Red Wine.

Complementing Amanda’s seasonal fare are the desserts of celebrated pastry chef Colleen Grapes, whose sweet selections seamlessly unite European technique and American ingredients. Among her offerings are Lemon Trifle with Huckleberry Sauce and Yogurt Sorbet; Raspberry Rhubarb Crostata; and Chocolate-filled Beignets with Hazelnut Sauce.

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. Rounding out the program is an extensive list of well-chosen single malt scotch, amaro, amarone, 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.

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.

During the spring and summer, the restaurant adds 40 additional seats along the Greenwich Street sidewalk for al fresco dining. In keeping with the idea of the traditional neighborhood restaurant, The Harrison also features a weekly Sunday Supper, at which Freitag prepares a three-course meal of homestyle favorites, alternating seasonal ingredients in dishes including Pan Roasted Prawns with Grits, Mustard Greens and Tabasco; Cannellini Bean Soup with Country Ham; and Crispy Leg of Duck Confit with Fregola, Golden Raisins and Pine Nuts.

Drawing upon over two decades in the restaurant business, Bradley has placed his guests' comfort and pleasure ahead of all other concerns, creating a welcoming destination for Tribeca residents and visitors alike. With Amanda in the kitchen, Colleen overseeing desserts and Steven Eckler back home where he belongs as the new GM and managing partner, Bradley has created a dynamic team that will keep The Harrison running strong for years to come.