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Redd Restaurant Review: Chef-owner Richard Reddington (Jardinière, Auberge du Soleil, Masa's) has created a chic wine country menu at this minimalist restaurant that he debuted in 2005. À la carte small plates fuse Mediterranean and Asian flavors, as with the fresh-off-the-boat hamachi for sashimi with sticky rice in a delicate soy-ginger sauce, or the pork belly glazed with sweet soy caramel, balanced with apple purée slaw. Entrées include gently caramelized diver scallops with the slight crunch of cauliflower, almonds and raisins, or seared lamb on polenta with roasted peppers and cannellini beans. Adventuresome types will enjoy the five-course chef’s tasting menu with well-matched wine pairings; unique to Redd’s tasting menu, everyone at the same table is served different dishes and wine pours --- a fun way to explore the menu. For casual diners, a bar menu provides bites for a quick visit. The covered outdoor patio with rock fireplace and convivial bar scene pumps some personality into an otherwise austere interior. California wines dominate the list.