Second to last night in Napa and we had somewhat late reservations at Redd restaurant (9pm to be exact). The restaurant is very modern and sleek, like a trendy restaurant you would find in Manhattan and it definitely did not have the more rustic, romantic appeal of the other restaurants in Napa. Don?t get me wrong, it is a handsome restaurant, just unexpected.
I know this is going to sound terrible, but I was sort of over wine at this point. Don?t get me wrong, I sampled some amazing wines but I just wanted something different and I was also feeling tired and run down and didn?t plan to drink much. So I ordered one Greyhound:
Greyhounds are simply grapefruit juice and vodka but Redd added a splash of Campari which I thought added a lovely bitter aftertaste. I thought this cocktail was good but I nursed it through the entire meal.
Instead of getting the priced fixed menu, we ordered a la carte.
We shared the caramelized?diver scallops with cauliflower pur?e, almonds and golden raisins:
Such sweet scallops enhanced by the nuggets of raisins! The cauliflower puree brought out the richness of the scallops and the almonds added a textural crunch. ?This was a very wonderful appetizer.
Cookie Monster got the glazed pork belly with apple pur?e, burdock and soy caramel for his main appetizer:
Sticky sweet and incredibly tender pork belly. ?I have never met a pork belly I did not like. It?s just such a decadent cut of meat ? smoked or braised, fried or oven roasted, it?s just delicious.
Once again, continuing my love affair with the Napa produce, I got the summer vegetable salad with romaine, parmesan and anchovy:
Being a huge fan of anchovy based dressings like bagna cauda and the dressing found in ceasar salads, I knew I would like this salad. Anchovy based dressings have a salty and nutty flavor without being fishy as one might think. ?This salad had generous shavings of parmesan with the wonderful crunch of fresh vegetables like corn, romaine and zucchini. It hit the spot.
For main course, Cookie Monster got roasted?organic chicken with spinach, chanterelles, lardons, corn and liver toast:
The bite of chicken was very moist with a crispy and flavorful skin. It was a huge portion ? two large chicken breasts. ?I was very lucky ? Cookie Monster gave me his chicken liver toast since he does not like liver:
It was incredibly decadent and velvety and rich and DELICIOUS! I was oohing and ahhing over this toast. The restaurant had whipped this silky chicken liver and then piped it onto a piece of crunchy sliver of toast. YUM
I got the prime New York steak and shortribs with salt potatoes, bacon and mushroom rago?t:
This was my little slice of heaven. The steak was cooked medium rare and very juicy and had a full beefy flavor with every bite. I loved pairing each bite with some of those fried shallots. The short ribs that are hidden in the photo by the pile of shallots was fork tender and slightly sweet. Mushroom ragout with its earthy aroma is a perfect gravy. This is the perfect marriage of red meat in my book ? steak and shortribs. I could not complain and enjoyed every bite.
The food was really delicious here except one major issue: the service was very very slow. We waited an obsene amount of time between every course. ?There was literally a lag of 45 minutes in between when we got our appetizer and our main course. We sat there just waiting and waiting and not once did our server come by to ask us if we needed anything or to apologize for the great delay. ?By the time our main courses came, the restaurant had emptied out considerably. What should have been an hour meal at most took almost 2. I?m not sure what was going on. Due to the great wait, we decided not to get dessert fearing that it would take another 45 minutes! ?I can?t complain about the food though. It really was very delicious but for a five star, white table clothed formal restaurant with high prices, I thought the waiting was very extreme and unforgivable.
Redd, 6480 Washington Street, Yountville, CA
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Source: http://thehungrykorean.wordpress.com/2011/09/12/redd-restaurant/
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