One could easily call me a Reddington stalker as I’ve followed him throughout much of his career. I’m sure though that any foodie who tastes his culinary brilliance would hardly blame me. Early on, I fell in love with his technical skills, mastery of subtle flavoring and fearlessness in incorporating ingredients from all over the world. Coincidence led me to have the blessing to dine at many of the restaurants Chef Reddington presided over, on the exact days that he was there.

From his time with the infamous Daniel Boulud in New York to his leadership at Spago in Beverly Hills and the unrelenting genius of his work at Auberge, I have been extremely fortunate to have followed this quirky and eccentric star chef as he rose from obscurity to one of America’s most loved and lauded restaurant industry trendsetters. When he finally opened Redd in the heart of wine country, I was ecstatic to know that at long, long last, we would all see his true colors unleashed in the most dazzling and breathtaking of ways.

Chef Reddington’s Glazed Pork Belly with Apple Purée is about as orgasmic as a dish can get. A touch of crisp against a mouthful of tender and juicy meat complemented by just a hint of sweetness from the apple and savory soy. Every time I order that dish, without fail, I sigh and sit back, memorizing that moment so I would be able to play it back in my head over and over again when less thrilling culinary moments arrive. Next on my favorites list at Redd is one of the dishes that made me wish Chef Reddington weren’t married- the Hamachi Sashimi with a bed of sticky rice and edamame all under a drizzle of tangy lime and soy dressing. Never mind that this is the kind of protein dish that makes Japanese people live to over a hundred. I’ve ordered the Hamachi about a dozen times and every single time those delicate slivers of fish are incredibly fresh, perfectly seasoned and contrast beautifully against the chewy texture of the savory sticky rice.

The typical favorite of Crispy Calamari is injected with new life, showcasing that daring brilliance Reddington is famous for. A lightly salty tamarind sauce sits quietly below a generous mound of golden calamari, waiting to release its explosive tanginess upon contact. There is not a single miss on Redd’s menu, from classic Roasted Organic Chicken, perfectly crisp on the outside and moist inside, to the heavenly California Sea Bass atop a bed of smooth potato purée with buttery brussel sprouts. This man and his friendly, attentive team can do no wrong in my eyes. Every dish is a masterpiece both to the palate and aesthetically. It’s no wonder that Redd’s interior design is minimalist; it would be criminal to take attention away from one of life’s greatest culinary experiences.

Dessert should not be passed over at Redd. With an ever changing menu of luxurious sweets, the tough part comes in deciding to stick to one, or maybe two. Butterscotch Panna Cotta reigns supreme on my list, though all of the chocolate decadence never fails to win the loyalty of my friends. Redd is one of the nation’s standout masterpieces- a restaurant that unassumingly gives guests unforgettable moments of complete and utter pleasure.
http://www.reddnapavalley.com/