From the restaurant's website:
"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."
Full bar. Serving lunch Mon–Sat, dinner nightly. Sun brunch 11 am–2:30 pm.
James Beard Foundation: Richard Reddington, Best Chef: Pacific finalist, 2011
San Francisco Chronicle: Top 100 Restaurants, 2011
Michelin Guide 2011: * (a very good restaurant in its category)
"The menu of seasonal preparations (quail flavored with ham-hock emulsion) continues the chef's tradition of rustic but refined California cuisine."
— Travel + Leisure
From the restaurant's website:
"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."
Full bar. Serving lunch Mon–Sat, dinner nightly. Sun brunch 11 am–2:30 pm.
James Beard Foundation: Richard Reddington, Best Chef: Pacific finalist, 2011
San Francisco Chronicle: Top 100 Restaurants, 2011
Michelin Guide 2011: * (a very good restaurant in its category)
"The menu of seasonal preparations (quail flavored with ham-hock emulsion) continues the chef's tradition of rustic but refined California cuisine."
— Travel + Leisure