Redd Wood

Famed chef Richard Reddington has opened a casual Italian eatery in Yountville down the street from his Michelin star restaurant REDD.

We arrived early on a Friday night and the restaurant was pretty empty except for the mini bar area which was standing room only. The tables around us seemed to be filled with locals as they knew the staff and brought plenty of their own wine. We were seated in a cozy corner booth that had a view of the entire restaurant. We decided to get a sampling of eats to share. We started off with the grilled artichokes with balsamic &¬†Parmesan¬†cheese which was crazy good but messy. I wouldn’t¬†recommend¬†ordering if you are on a first date. The balsamic glaze ended up all over our fingers and dripping down our arms (but maybe this just happens to us ūüôā ).

Next, potato gnocchi w/ duck leg, rosemary, olives & pancetta. There was no real sauce just the natural juices from the duck. LOVED this.

Of course we had to try one of the wood fired pizzas. We went with the basic fresh mozzarella, tomato & basil. I was expecting this to be my favorite part of our meal but it wasn’t. It was good but the crust was a little over-charred which left a burnt taste in my mouth. Minor mishap.

We finished with the chocolate caramel tart w/ praline & sea salt which was highly reccomended by our server. It was super rich so we had a hard time finishing it. If you are a chocolate lover this dessert is for you!

I didn’t know what to expect when we arrived since the reviews I had read were hit and miss but I really enjoyed the food, service and vibe so I will¬†definitely¬†return.



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Farm-to-Table Lunch, Pebble Beach Food & Wine 2009


Mike and I arrived at The Lodge at Pebble Beach ready for an extraordinary 4 course lunch prepared by celebrity Chefs: Ressul Rassallat (Club XIX), Traci Des Jardins (Jardiniere), Richard Reddington (REDD) and Nicole Plue (REDD). The meal would be served in the historic Club XIX restaurant which overlooks the 18th green at Pebble Beach Golf course. Our 2.5 hour culinary adventure began with a champagne reception outside on the grass with stunning views of Carmel bay. After some small bites and many refills of bubbly we were finally seated inside.

Our MC for the afternoon was Food & Wine Magazine Deputy Wine Editor Ray Isle (he was actually seated next to us and Mike had a field day talking about all kinds of wine stuff with him. For a wine writer he was very down to earth and super nice). As an added bonus to the meal before each course Ray (we are on a first name basis now…) would introduce the winemaker and/or rep from the winery that produced the wine that was paired with each dish. They would give a little info about the winery and the wine. The food was served immediately after the wine was poured. Enough talk! Here is a photo tour..

Hors d’oeuvre reception (Chef Rassallat)
Duck Nuggets w/ Honey Mustard &
Thai Lobster Shooters w/Avocado,Broccoli & Mango
MV, Champagne Louis Roederer, Brut Premier

Comments: The Lobster shooter was a perfect bite, one of the best of the day. The Champagne was light, fruity and refreshing.


each course was prepared by a different chef


Amuse Bouche (Chef Rassallat)
Foie Gras Parfait w/ Port Wine & Parmesan “Air”


This alone has made me want to come back to Club XIX

Comments: What a surprising and fantastic way to start the lunch. Mike and I had not eaten Foie Gras before and others at the table that had said it never tasted like this. It was sweet, warm and creamy with a flavor close to caramel. Simply Amazing.

1st Course (Chef Des Jardins)
Devil’s Gulch Rabbit Escabeche w/ Chantenay Carrots, Fava beans, Cara Cara Oranges & Fingerling Potato Chips
wine: 2007 Davis Family Vineyards, Chardonnay, Russian River Valley


This also had fried rabbit skin which tasted like bacon!

Comments: The rabbit was poached and marinated in an acidic mixture. A very light and fresh salad. The paired Chardonnay was complex, full bodied with nice citrus and mineral flavors and a hint of oak. Davis gets his complexity in his wine by fermenting a third of the grapes in stainless and two-thirds in Oak (divided evenly between new, one year and two year old barrels). This attention to detail produces one of the best California Chardonnays we have had in a long time. The wine with the orange was a perfect match. This was Mike’s favorite wine.

2nd Course (Chef Reddington)
Alaskan Halibut Saltimbocca w/ Spring Onion Fondue & Confit-Giblet Jus
wine: 2006 MacPhail, Pinot Noir, Goodin Vineyard, Sonoma Coast, CA


Sorry... I took a bite before I took a picture...

Comments: The perfectly cooked halibut wrapped in salty prosciutto was superb with the non giblet tasting Jus. The talk of the table was how the giblet flavor was unrecognizable. I thought they were mushrooms. When it comes to Pinot the MacPhail family are pros. In 2007 they released nine different pinots and in 2006, seven. The wine had a cherry and plum nose with wonderful, spicy fruit up front and a smooth and slightly bold finish. The prosciutto brought out the complexity of the wine.

3rd Course (Chef Des Jardins)
Prather Ranch Lamb, Housemade Ravioli w/ Braised Morels, Spring Garlic Puree & Baby Fennel
wine: 2005 Highlands Estate, Cab Sauvignon, Trace Ridge, Knight’s Valley, CA


I'm not sure what those little crispy nuggets were on top but they made the dish.

Comments: The lamb was good but the handmade ravioli’s stole the show. The accompanying Cab was a big, bold wine that stood up but did not dwarf the meat. Tons of currants and blackberries up front, full bodied and a slight hint of vanilla on the finish. The tannins suggest that the wine will cellar well for at least a decade but it‚Äôs outstanding now. This was my favorite wine.

4th Course (Pastry Chef Nicole Plue)
Strawberry Pain Perdu
wine: 2007 M. Chapoutier, Banyuls, Rhone Valley, France


I have renamed this to "pure bliss"

Comments: What you see is a slice of buttery french toast with a bread pudding consistency topped with sliced strawberries, vanilla ice cream and whipped cream. Let’s just say I can’t wait to go to Redd. So, we learned there was something before Port! It seems Napolean loved Banyuls so much he banned it from being exported and then the World turned to Portugal for its after dinner wines. This was incredible as it was not too sweet but had a strong alcoholic nose (bit too strong for Mike’s liking) but the prune/chocolate finish balanced out the sweetness of the dessert.

The Chefs
Reddington, Des Jardins & Plue


The chefs came out of the kitchen at the very end just to say a quick hello. Unfortunately the event had run late so they didn’t get the opportunity to go into any detail about how each dish was prepared. I guess you can’t have everything…

In Conclusion: Our meal started and ended with a bang. The setting, company, food and wine were magnificent. This was an experience Mike and I will forever remember and cherish. Thank you Foodbuzz!

Additional note from Mike – Go visit these wineries! Call ahead as they are small and require reservations.

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