With a modern décor and minimalist appeal, the atmosphere of Redd is divergent from many other Napa-style restaurants. The livelier bar area contrasts with the much more reserved fine dining section, but yet they seem to coexist without too much conflict.
You will need to make a reservation if you wish to eat in the main dining room, as I found out upon arrival. We were seated at a small table in the bar area. The atmosphere was modern and sophisticated with a clean, minimalist approach. Our server was prompt and courteous, and knew the menu well, making several suggestions for us.
I tasted the fish tacos from the bar menu, which were fresh and tasty, and large enough to have satisfied me. For a main course, I selected the Alaskan halibut with gnocchi, vegetables and butter ($29) which was divine. My only regret was that I was too full to sample any desserts.
The cuisine is regionally inspired seasonal dishes infused with ethnic influences. A few of the menu items are caramelized diver scallops with a cauliflower puree ($16) as a starter, spring lamb with chickpea fries, sweet pepper and tapenade ($31), and signature dishes of hibachi on sticky rice with lime ginger sauce, and risotto with main lobster.
Redd is on our recommended list for its eclectic menu with a creative take on contemporary California cuisine. Chef Reddington sums it up by saying, “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 chooses wines in an elegant, contemporary space.”
Written by Karen
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