REDD Restaurant (Napa Valley)

So, this is my first post on the Napa Valley, California. Napa Valley – I’ve missed you so; The breath of fresh air, a respite from the hustle and bustle of San Francisco (AND Singapore) and the food and oh, the wines and their pairings. Redd is helmed by Executive Chef Richard Reddington, who has worked in the kitchens of high-profile restaurants such as Park Avenue Café, Rubicon, Spago Beverly Hills, Jardinière, and Auberge du Soleil and counts Daniel Boulud and Wolfgang Puck as his mentors. P.s. No need for guesses as to where the name of the restaurant came from. 

REDD is located in Yountville, and a short walk away from the inn. Serving up Contemporary American cuisine, REDD currently holds 1 Michelin star amongst its many accolades – but really, it’s not about the stars. The food was good, the service, nothing short of what you would have come to expect from a restaurant of its stature – exemplary.

May I just add that prices are really affordable here? A 2 course and 3 course Lunch would set you back around US$30 and US$40 respectively while dinner tasting menus are priced at US$80 and US$120.

 

Sourdough bread. I’ve written about how much I liked the breads served in the US (Marea, Michael’s) and this was no different.

Highly recommended by both Yelp and the waitress, the Caramelized diver scallops, cauliflower puree, almonds, balsamic reduction (US$14) were really good. The picture does no justice to the scallops, but they were rather large. The scallops were perfectly seared, the almonds gave the dish a bite. The cauliflower puree accompanied the scallops well.

I think the whole concept of this dish was to showcase the freshness of the scallops rather than having alternative bold flavours to mask it and that alone, is testament to the belief that the chef has in his produce. Excellent.

Something of an Asian inspired dish, the John dory, creamy jasmine rice, clams, chorizo, saffron curry nage (US$15) was a good choice for the main course. The flavours reminded me more of an Asian dish rather than American – the use of  jasmine rice made it even more so. This dish was good, fresh John dory accompanied by fresh clams.  Yes, I’m repeating the word, fresh, a couple of times here, because that was really what I thought of them.

I wanted something light to end off the meal and the waitress recommended that I try one of favourites, the Persimmon pudding, spice cream, candied walnuts, honey orange ice cream (US$10).

Not the best of desserts that I’ve tried, but nothing too bad about it either. It was not exceedingly sweet and had a dense texture. By the way, I love the honey orange ice cream that came with it! It paired so well with the permission pudding too.

Redd Restaurant

6480 Washington St
Yountville, CA 94599

www.reddnapavalley.com

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2 Comments

  1. Simon Food Favourites

    excellent looking scallop dish there. yum! 🙂

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