The crispiest chicken skin
Pork belly buns. Chicken. Arancini risotto and lamb ragu.
My favorite dish of all time and the many times I ordered it - Trio foie gras
Richard Reddington has a way of perfecting crunchy and crispy. The dishes we always order are the scallops and chicken. I don't usually like ordering chicken because it can be dry but Redd's chicken skin is so crispy it borderlines chicharron and the meat is flavorful and juicy. The chicken dish is usually served with liver mousse - perfection.
Another favorite and always with a fantastic seared color - Scallops
Duck confit and lentils. Prosciutto arugula flatbread.
Hamachi tartare and fried rice. Seared scallops
In the blog post I included pictures of my multiple visits which also includes desserts of Pastry Chef Nicole Plue before she won the James Beard award for Best Pastry Chef and left to Cyrus to showcase her pastry skills in a tasting menu format. Redd always has my favorites on the menu but the rest of the menu also has something new and in-season. I order my favorites and venture to try different dishes every time.
If I ever tear myself away from dining at Redd when I am in Yountville I want to try their sister restaurant Redwood.
Nicole Plue's dessert - Peanut butter milk chocolate gianduja, peanut honeycomb parfait and Peach.
Huckleberry and Goat Sorbet