REDD
6480 Washington Street at Oak Circle (Napa Valley)
Yountville, CA 94599
(707) 944-2222
One beautiful Saturday, the husband and I decided to take a road trip up the coast with my mom. We decided to change the route on the way back into the city and drive through Napa with a few pitstops at some vineyards. Since it was getting late, we decided to grab some dinner in the adorable town of Yountville. OK, fine, I had the entire day planned, and I specifically planned our final vineyard to be in or near Yountville so that I could check out Thomas Keller's temporary new restaurant, Ad Hoc, before it was gone. Fortunately, Ad Hoc had a cancellation at 7:30pm. Unfortunately, it was 5pm, and we were ready to eat. I had researched no backup plans, since I believed at 5pm, we'd have no trouble getting into Ad Hoc. We drove from restaurant to restaurant, and fortunately stumbled upon REDD.
There were no tables available in the dining room, but we were seated at a perfectly comfortable table in the bar. Simple decor creates clean lines throughout the restaurant, from tables, to bar to restaurant dividers. After being seated, we were served delicious bread and even more delicious local butter.
As we perused the menu, practically every dish on the menu sounded delicious. It was difficult to make a decision, especially after hearing the even more delightful specials. To begin, we chose the sashimi of hamachi with sticky rice and edamame in a lime ginger sauce; Carnaroli risotto with Maine lobster, lemon confit and white truffle oil; and a special appetizer of Nantucket Bay scallops with potato gnocchi over a butternut squash puree. Amazingly, each of the dishes was amazing. The hamachi was above and beyond fresh and the lime-ginger sauce brightened the entire dish, giving it more personality than a typical sashimi appetizer. The Nantucket Bay scallops were sweet and tender, perfectly cooked and caramelized, making them almost indistinguishable from the similar-sized potato gnocchi, light fluffy pillows of potato without any gummy or mushy texture. It was perfectly balanced with the slightly sweet butternut squash puree. The risotto was also delicious with sweet chunks of lobster with each al dente bite complemented by tangy lemon confit. The waft of white truffle oil delighted the nose before each bite.
Entrees were also quite good, although not as exceptional as the appetizers. To get a full idea of what REDD had to offer, we went with the New York steak (medium rare) and shortribs served with creamy spinach, fingerling potatoes and bacon; a special of veal and ricotta meatballs with homemade fettucine; and an appetizer special as an entree of crispy sweetbreads with olive oil mashed potatoes in a cornichon sauce. The steak, served sliced, was perfectly cooked and delicious. It was evident that the meat was an excellent cut, well-aged and flavorful. The braised shortribs, however, were less than stellar. Braised, Korean kalbi-style, the shortribs were fatty and could have used more time braising for the fat to have melted away and for the meat to be more tender and flavored. The sweetbreads were delicious, but the accompanying potatoes were too heavy to balance the dish. The cornichon sauce overpowered the components of the dish; perhaps they spooned too much on the plate? Finally, the actual veal and ricotta meatballs were excellent; however, despite my love for white truffle oil, the white truffle oil overpowered the entire dish, and it was hard to distinguish the flavors of the rest of the pasta.
Service was fantastic; our server was incredibly attentive and knowledgeable. We never felt lacking in water, wine or food. She wasn't obtrusive nor obnoxious as you sometimes find in nice restaurants.
Overall, the meal was professional and well-done. My mom was impressed with not just the food, but the service. REDD's excellent food, sleek and modern look is definitely an interesting addition to quaint Yountville.
6480 Washington Street at Oak Circle (Napa Valley)
Yountville, CA 94599
(707) 944-2222
One beautiful Saturday, the husband and I decided to take a road trip up the coast with my mom. We decided to change the route on the way back into the city and drive through Napa with a few pitstops at some vineyards. Since it was getting late, we decided to grab some dinner in the adorable town of Yountville. OK, fine, I had the entire day planned, and I specifically planned our final vineyard to be in or near Yountville so that I could check out Thomas Keller's temporary new restaurant, Ad Hoc, before it was gone. Fortunately, Ad Hoc had a cancellation at 7:30pm. Unfortunately, it was 5pm, and we were ready to eat. I had researched no backup plans, since I believed at 5pm, we'd have no trouble getting into Ad Hoc. We drove from restaurant to restaurant, and fortunately stumbled upon REDD.
There were no tables available in the dining room, but we were seated at a perfectly comfortable table in the bar. Simple decor creates clean lines throughout the restaurant, from tables, to bar to restaurant dividers. After being seated, we were served delicious bread and even more delicious local butter.
As we perused the menu, practically every dish on the menu sounded delicious. It was difficult to make a decision, especially after hearing the even more delightful specials. To begin, we chose the sashimi of hamachi with sticky rice and edamame in a lime ginger sauce; Carnaroli risotto with Maine lobster, lemon confit and white truffle oil; and a special appetizer of Nantucket Bay scallops with potato gnocchi over a butternut squash puree. Amazingly, each of the dishes was amazing. The hamachi was above and beyond fresh and the lime-ginger sauce brightened the entire dish, giving it more personality than a typical sashimi appetizer. The Nantucket Bay scallops were sweet and tender, perfectly cooked and caramelized, making them almost indistinguishable from the similar-sized potato gnocchi, light fluffy pillows of potato without any gummy or mushy texture. It was perfectly balanced with the slightly sweet butternut squash puree. The risotto was also delicious with sweet chunks of lobster with each al dente bite complemented by tangy lemon confit. The waft of white truffle oil delighted the nose before each bite.
Entrees were also quite good, although not as exceptional as the appetizers. To get a full idea of what REDD had to offer, we went with the New York steak (medium rare) and shortribs served with creamy spinach, fingerling potatoes and bacon; a special of veal and ricotta meatballs with homemade fettucine; and an appetizer special as an entree of crispy sweetbreads with olive oil mashed potatoes in a cornichon sauce. The steak, served sliced, was perfectly cooked and delicious. It was evident that the meat was an excellent cut, well-aged and flavorful. The braised shortribs, however, were less than stellar. Braised, Korean kalbi-style, the shortribs were fatty and could have used more time braising for the fat to have melted away and for the meat to be more tender and flavored. The sweetbreads were delicious, but the accompanying potatoes were too heavy to balance the dish. The cornichon sauce overpowered the components of the dish; perhaps they spooned too much on the plate? Finally, the actual veal and ricotta meatballs were excellent; however, despite my love for white truffle oil, the white truffle oil overpowered the entire dish, and it was hard to distinguish the flavors of the rest of the pasta.
Service was fantastic; our server was incredibly attentive and knowledgeable. We never felt lacking in water, wine or food. She wasn't obtrusive nor obnoxious as you sometimes find in nice restaurants.
Overall, the meal was professional and well-done. My mom was impressed with not just the food, but the service. REDD's excellent food, sleek and modern look is definitely an interesting addition to quaint Yountville.
1 comment:
People should read this.
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