Redd

I’m still floored by the concentration of world class restaurants on this one street in Yountville.  Redd, which is right next door to Thomas Keller’s Ad Hoc, is no exception.

Executive chef Richard Reddington worked at a number of prestigious places before opening Redd in Napa Valley in 2005. Example include Restaurant Daniel in New York, Spago in Los Angeles, Masa in San Francisco, Michelin 3-star L’Arpège in France, just to name a few.  Like most restaurants in Napa Valley, his style is a contemporary interpretation of wine country, with a focus on fresh, local ingredients.  Of course, the wine selection is fantastic.

We loved our lunch, which was actually reasonably priced.  Each of the dishes ranged between $13-$14 – a great deal for such amazing food.*  Did I mention this restaurant has one Michelin star?

Incredibly fresh fish, a delightful mix of tastes and textures — Richard Reddington is a genius when it comes to food, and we absolutely loved everything we had here.  Definitely worth a visit!

Here are our dishes!

Yellowfin tuna and hamachi tartare, avocado, chili oil, fried rice – $13
I loved how the tartare had crunchy fried rice kernels that really provided a contrast in texture to the soft, raw fish pieces.  Heavenly!!

Sashimi of hamachi, sticky rice, edamame, lime ginger sauce – $14
The raw hamachi was top notch, and Richard Reddington’s interpretation had hints of Asian flavors, such as the sticky rice, edamame, and ginger.

Simple elegance.  Look at the care and attention to detail that go into even their garnishes.

Caramelized diver scallops, cauliflower purée, almonds, balsamic reduction – $14 for appetizer portion
I ordered this dish and it was AMAZING!!  The scallops were perfectly seared (see also first picture of the post).  I don’t generally like raisins in my food, but for some reason it worked here. The interplay of the sweet raisins, roasted cauliflower, and crunchy almonds paired perfectly with the succulent scallops. Divine dish.

Crisp duck confit, lentils, foie gras meatballs, sherry vinaigrette – $14
This dish was also very good, with homemade spaetzle, duck sausages, and duck confit.  Though it was good, we both liked my scallops better!

The space is modern, elegant, and gets tons of light (perfect for food photography!).  Service was impeccable, and the ambiance was relaxed and enjoyable.

Oh, and how could I forget!  You can take a bag of Saltine Toffees to go for only $10!

I highly recommend this place.  We had a wonderful time.  Thanks Foodgal for the recommendation!

Other posts from the Napa Valley Series
Welcome Reception
Mystery Basket
Signature Dish Competition
Del Dotto Caves / Winery
Antica Vineyards
Bouchon Bakery
The French Laundry

Redd
6480 Washington St
Yountville, CA 94599

*The scallops appetizer portion is $14 but they were willing to make a meal sized portion (4 scallops instead of 2) for an additional charge.  Unfortunately, I lost the receipt so I can’t remember how much it was, but it likely could have been almost double