Cuisine: American/Californian/West Coast/European/Euro-Asian
Last visited: November 8, 2010
Location: Napa Valley, California (Yountville)
Address: 6480 Washington St. Yountville, CA
Price Range: $50+
1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!
**Recommendations: Honestly I don’t think you can go wrong anywhere. I would be recommending dishes better from the best. My highlights are Caramelized Diver Scallops and John Dory. Please don’t pass on dessert, and if you’re only getting one I would recommend the Peanut Butter for sure.
I was in San Francisco for the Foodbuzz Food Blogger Festival and after the festivities my cousin and I decided to take a day trip to California’s famous Wine Country, Napa Valley. We had spent the afternoon indulging in baked goods and pastries at Chef Thomas Keller’s Bouchon Bakery, and next on the itinerary was more food, but savoury food. There’s two things to do in Napa Valley: Drink and eat. And repeat. So I guess that’s 3 things.
It was a toss up between Bouchon, Bistro Jeanty, and Auberge Du Soleil Restaurant as well as a few others on my list, but we eventually settled on Redd. Redd was on my itinerary, but it wasn’t a priority until I heard locals give it some positive feedback. It’s been there since 2005, and it’s a 1 Michelin Star restaurant, but it often gets overshadowed by popular long standing restaurants like Bouchon.
I’m about to make a bold statement. Actually, I’m about to make several. Based on what I tried, this is one of my favourite restaurants to date. Yeah, I know! I didn’t even try the whole menu and I’ve only been here once, but it was one of my most memorable meals in terms of dining experience and food. I’m from Vancouver, BC and I would honestly consider visiting California just to dine at Redd again.
It was mid afternoon when we sat down at Redd and our intentions were only to have a late lunch/pre-dinner, which turned into a very full and satisfying meal. Every initial bite of every dish made me throw my head back and that’s a definite foodgasm. I’ve never “mmm’d”, “aahh’d” or “oohh’d” over so many dishes as I did at Redd. It’s definitely one of those restaurants where everything from ingredients, seasoning, and plating is bang on, with the flavour of each ingredient being showcased to the best of its potential.
It could have helped that Chef Richard Reddington was actually in the kitchen cooking himself, and that’s something surprisingly hard to come by especially at restaurants like this. I had to ask our server if I could pay compliments to the chef, which I rarely ever do personally, but I had to thank the master behind the scenes for one of my best meals ever.
I was lucky enough to actually meet Chef Reddington and see his kitchen of talented young chefs, so I can’t comment on the service since the mystery of blogging was something I was willing to share. Nonetheless it doesn’t even matter if they knew or not because I could sense the dedication behind the food and it was phenomenal. Oh, and did I mention the Pastry Chef just won the title of “Best Chef in the Nation”? Yup, don’t worry I’ll get back to this.
Redd offers creative dishes with influences from European, Mexican, and Asian cuisines. The food is uniquely Californian and uniquely Redd’s. It’s one of those restaurants where everything sounds good on the menu, but is even better when you taste it. And that doesn’t happen often! We were so stuffed after the meal, but there were still more dishes we wanted to try. We literally discussed running down the block five times just to work up an appetite so we could order the remaining dishes. I literally salivate just looking back at these photos, which by the way the close-ups and pretty ones are courtesy of my cousin, who should totally start a photography blog .
On the table:
Dessert is a must try here. It was on par with the savoury dishes and it’s definitely some of the best desserts I’ve ever had. Pastry Chef Nicole Plue just won the award for 2010′s Best Pastry Chef in the Nation and her desserts are not to be missed. Every dessert was beautifully crafted, with careful attention to detail, and a very unique savoury and sweet balance.
Every bite kept me guessing with what ingredients were used. It was the most amazing desserts and it takes death by desserts to a whole new level. Everything sounded great on the menu, but it was even better than expected and beyond my imagination in taste. Unfortunately Plue had the day off though, so I can only imagine the magic she brings when in the kitchen.
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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.’