Redd


About

REDD, which opened its doors in November 2005, is the first venture from acclaimed Northern California chef Richard Reddington, who offers an updated interpretation of wine country cuisine in a decidedly relaxed environment. REDD reflects the passions of a serious chef who, after 15 years in some of the best kitchens in the United States and Europe, has found the perfect balance of serious food and unpretentious ambiance. "With Redd, I've created the type of restaurant that I like to spend time at--an inviting place that serves creative food and thoughtfully chosen wines in a relaxed, but elegant, contemporary space." Drawing from his classic French and Mediterranean sensibilities, chef Reddington has created a cuisine that combines flavors and textures that match well with local wines. REDD’S menu showcases regionally inspired seasonal selections with ethnic influences. A daily 5 course chef’s tasting menu is also available in addition to the regular menu. Opened in November 2005 in Yountville, in the heart of the Napa Valley, Redd is the first venture from acclaimed Northern California chef Richard Reddington, formerly of Masa’s and Jardiniere in San Francisco, and Auberge du Soleil in Napa Valley. Reddington offers an updated interpretation of wine country cuisine with influences from Asia, Europe, and Mexico in a relaxed yet elegant environment. Redd reflects the passions of a serious chef who, after spending 15 years in some of the best kitchens in the United States and Europe, has found the perfect balance of serious food and unpretentious environment. Chef Reddington says, ‘With Redd, I’ve created the type of restaurant that I like to spend time at — an inviting place that serves creative food and thoughtfully chosen wines in an elegant, contemporary space.’ Redd’s menu showcases regionally inspired seasonal cuisine with ethnic influences. Chef Reddington has cultivated close relations with many of the local farmers, purveyors, and artisans in order to serve what he calls Napa Valley contemporary cuisine. He uses his classic French and Mediterranean sensibilities to present a cuisine that combines flavors and textures that match well with the local wines. Ever wine-friendly, Reddington’s cooking complements the selection of regional and international wines chosen by Wine Director Rob Renteria and sommeliers Scott Schultz and Paul Stroud. Signature dishes at Redd include: Sashimi of hamachi on sticky rice and edamame with a lime ginger sauce; Glazed pork belly with apple purée, burdock, and soy caramel; Carnaroli risotto with maine lobster, lemon confit, and white truffle oil; Liberty farms duck breast and swiss chard crepes on celery root and chocolate sauce; Petrale sole set on creamy jasmine rice, mussels, and chorizo, with a saffron curry nage. Aside from the a la carte menu, there are tasting menu options available both lunch and dinner. Let the chef choose your courses and get a little bit of everything. Every tasting menu is also available with wine pairings. A separate bar menu allows guests to stop by for a casual drink and savor a selection of small bites. Signature bar menu items include: Fish tacos with salsa, guacamole, and crème fraiche; Proscuitto pizza with arugula, fontina cheese, and shaved parmesan; Pork and shrimp potstickers on cucumber salad with scallion dipping sauce.


Additional Information

Features

  • Executive Chef:
  • Richard Reddington
  • Dining Style:
  • Casual Elegant
  • Cuisines:
  • Contemporary American, Californian
  • Dress Code:
  • Business Casual
  • Price Range:
  • $31 to $50
  • Payment Options
  • AMEX, Diners Club, Discover, MasterCard, Visa
  • Additional:
  • Bar Dining, Bar/Lounge, Beer, Full Bar, Late Night, Patio/Outdoor Dining, Weekend Brunch, Wheelchair Access

Hours

Hours of Operation: Lunch: Monday - Saturday: 11:30am - 2:30pm Dinner: Sunday - Saturday: 5:30pm - 10:00pm Sunday Brunch: 11:00am - 2:30pm

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Contact

(707) 944-2222


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