Patrick Connolly

The Climb

Training at Johnson and Wales University gave Patrick Connolly the foundation for later roles that demanded scale, pace, and consistency. From executive chef at Radius in Boston to executive chef at bobo in New York City, each step widened the demands of the work while keeping the same baseline discipline. Since 2016, owner of RIDER has been the role that ties that experience together, bringing training, time in prominent kitchens, and the responsibility of shaping a place under one roof.

Today

Between bobo in Greenwich Village, New York City, and RIDER in Williamsburg, Brooklyn, Patrick Connolly moves through two neighborhoods with the economy of someone used to service rhythm and kitchen pressure. At RIDER, the menu is set up to respond to the season, which keeps the work anchored to what the market is offering rather than to fixed repetition. Living a block away from the restaurant puts him close to the room, the staff, and the daily pace of service. Vegetable dishes remain part of that kitchen identity, running through the work as a constant rather than a side note.

Signature

Grilled Chicken Brochettes With Olive Cous Cous & Pesto Salad sits squarely in Patrick Connolly’s lane: composed, ingredient-led, and built with the kind of clarity that keeps a plate readable at a glance. It reflects a hand that favors structure and balance, with vegetables staying present in the frame.

In Their Words “My goal with RIDER is to let the menu react to the season.” “I live a block away from the restaurant.”