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Redd Restaurant Review: Chef-owner Richard Reddington is well known in the Northern California culinary scene, having worked his way through a number of prestigious restaurants. Despite his talent in classical French cuisine, fusion is key here as he brings in Asian, Mediterranean and California influences. The menu is set up as a series of small tasting courses which can be ordered à la carte or as part of a five-, seven- or nine-course chef's tasting menu. A seemingly standard offering of butternut squash ravioli is elevated beyond the ordinary by an accompaniment of perfect squares of miniature autumn root vegetables. Risottos are a specialty of Reddington and his ability to combine lobster, preserved lemon and truffle showcase that mastery. The minimalist décor is austere to the point of being cold, but the impeccable service provides a balance. California wines are the norm, but many are rare and hard-to-find providing a very comprehensive list.