Although chef Richard Reddington shies away from labels like “fusion food” and “global cuisine,” his impeccable wine-friendly recipes at this minimalist, modern Yountville spot have a strong Asian bent. Some menu highlights include hamachi sashimi on sticky rice and glazed pork belly with apple purée, burdock and soy caramel. With Christian Moueix at Napa Valley’s Dominus Estate, Reddington developed the house wine, a Bordeaux blend of Cabernet and Merlot, appropriately named Redd Wine.
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From Food & Wine , APR 2007
At Redd, his Napa Valley restaurant, he and wine director Chris Blanchard are so committed to wine that diners can pick a bottle first, then ask the kitchen to prepare a dish to match....MORE
From Food & Wine , OCT 2010
For a break from wine tasting, this sophisticated restaurant serves great cocktails like the Casanova. ...MORE
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