Sunday, August 31, 2008

Redd Restaurants- Napa

This is Mystery Eater reporting in from Napa! Clayfu has tasked me with doing some restaurant reports!

We dined at Redd in Napa this past weekend, and had the opportunity to try their tasting menu.

Some basics about their tasting menu:


- 4 items for $50

- If you are dining with another person (which I was), you have the luxury of trying essentially 8 dishes because the chef prepares two different tasting menu items for each of you.

- The waitress divulged that the chef draws from the standard menu for the dishes and that they usually fall within the following order: raw fish, cooked fish, meat, and dessert, although modifications can be noted (i.e. no raw fish).


The d├ęcor is modern and simple. The dining room inside is airy and bright, but we chose to sit outside, enjoying a beautiful Napa afternoon. However, we were bombarded with flies—and even the waitress remarked during our meal that there were quite a bit flying around that day. Despite that, the dining experience was pleasant and the food was great.


First course:

Sweet white corn soup, chantrelles, pesto


This was silky and creamy, with large kernels of corn and pieces of chantrelles mushrooms floating around.

Yellowfin tuna and hamachi tartare, avocado, chili oil, fried rice



The chili oil added a little kick to the tartare; the fish was wonderfully prepared and contrasted nicely with the pieces of rice.

Second course:

Carmelized diver scallops, cauliflower puree, almonds, balsamic reduction


The scallops left a little something to be desired, given their small size. I was expecting huge, meaty scallops and these clearly were not that. Despite that, the dish was solid, and the bits of cauliflower, almonds and scallops went nicely together.

Petrale sole, creamy jasmine rice, calms, chorizo, saffron curry nage


The sole itself was nothing spectacular, but the saffron curry was light, yet full of flavor—it’s foam-like texture went well with the rest of the dish. The chorizo was especially nice.

Third course:

Braised beef shortrib, horseradish crust, potato puree, summer vegetables


The shortrib fell apart nicely and was complimented with nice potato puree (think silky mashed potatoes) and carrots and green beans. The carrots were a nice contrast to the melt-in-your-mouth beef.

Wolfe ranch quail, summer vegetable minestrone, arugula ravioli, parmesan toast


Both my dining partner and I agreed that the quail was the highlight of the meal. The crispy texture of the quail skin held up well in light of having to sit in a minestrone broth. The broth was light, yet rich and concentrated in flavor.


Fourth course:

Trio of honeycomb foam, chocolate, peanuts; peanut butter bar; and chocolate ice cream


The peanut butter bar was smooth and creamy, but not overwhelming. It didn’t leave me feeling like the dog in that milk commercial. The honeycomb shot glass dessert was also great.

Corn fritters over bing cherry and vanilla ice cream


The fried fritter consisted of sweet corn and cream, which reminded me of the cream that is used in Japanese pastries.

If you choose to go with the tasting menu, it can be a drawn-out (but wonderful) affair—approximately two hours for us, so reserve some time.


Redd Restaurants


6480 Washington St
Yountville, CA 94599
(707) 944-2222

http://www.reddnapavalley.com/

7 comments:

Charlie Fu said...

Thanks for the great report! You write like a well educated big shot lawyer with an eye for delicious cuisine! Your partner is lucky to have you.

Nicholas said...

haha way to leave a comment for yourself buddy. btw, please change the default font size as it is too small now. we must talk about ad hoc soon!

Charlie Fu said...

i did not write this post

Mystery Eater said...

I wrote this post! :)

Charlie Fu said...

it's true, he/she did write it.

Nicholas said...

ah my mistake mystery writer ;P

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