The Dish: Steak Tartine
This is probably superstar chef Richard Reddington’s version of a burger & fries. The New York steak tartine, rare and thick-sliced, is mesmerizing in its tenderness, flavor, and juiciness. A bit of aioli and balsamic onions make the small open-faced bites of beef and bread drool-making. The onion rings are perfect, but thankfully the breath-charging haloes sit atop a hill of local greens for some earthiness and textural relief.
Maybe a bit of onion overkill here…I mean, people do get romantic in Napa Valley and all those onions might keep both vampires and lovers at bay. Otherwise, an exceptionally good dish.
The Spot: REDD, Yountville CA
With all the great restaurants in Northern California’s wine country, it’s hard for visitors to discern which are hype and which are worth the ‘I’m in wine country on vacation so I won’t squawk at the bill’ type of pleasure that all the restaurants here should provide. Thankfully, I found every experience at Redd, and every dish, of the highest quality. It’s among my favorite dining spots in Napa Valley.
Its pristinely simple décor certainly whispers post-modern cool, but Redd’s infused with enough warmth to avoid stuffiness. Careful, stylish selection of tables, chairs, even silverware, and an occasional eruption of fresh flowers for chlorophyll and color imbue Redd’s refreshingly spartan design.
But really, it’s about Chef Richard Reddington’s food. Reddington’s long culinary pedigree includes work at renowned restaurants in New York (Park Avenue Café and Daniel Boulud’s Restaurant Daniel); San Francisco (La Folie, Rubicon); and France (the Michelin three-star Arpege and with Roger Vergé at Le Moulin de Mougins).
To be frank, I’m not sure why Redd isn’t one everyone’s list of favorite Northern California restaurants. So afford yourself the opportunity to dine there; it’s a stellar experience.
The Damage: $25
The Grade: Exceptional / Awesome (5 out of 5)
The Skinny: Redd
6480 Washington St, Yountville, CA 94599
Phone: (707) 944-2222