The compact town of Yountville is one of the Napa Valley's most prestigious fine-dining and wine-drinking destinations, a place where Michelin stars abound. Its heady menu of A-list restaurants includes Ad Hoc, Bottega, Bouchon and the French Laundry, all of which maintain lists of exclusive local wines.
Another upscale player (and star-holder), Redd, was opened in 2005 by chef Richard Reddington. On his resume are Masa's and Jardiniere in San Francisco, and Auberge du Soleil in the Napa Valley.
Now Reddington and former Redd chef Jacob Kossman will open another Yountville restaurant, Redd Wood, on Jan. 26.
They're calling it a "casual wine-country pizzeria" with an "approachable" menu. The focus will be on pizzas fired in a wood-burning oven, house-made pastas, and main and side dishes based on seasonal ingredients.
The pizzas will be topped with the likes of oregano, garlic, chiles, basil, red onion, Brussels sprouts, broccoli, taleggio and mozzarella cheeses, prosciutto cotto and Italian sausage ($10 to $15). Moving on, we see pappardelle pasta with rabbit ($16), lamb Bolognese ($18) and house-cured salumi.
"So much of the Yountville area is about serious food and wine experiences. With Redd Wood, I want to create an entirely different ambiance," said Reddington in a press release.
The emphasis will be casual, affordable dining in "industrial chic" surroundings created by St. Helena designer Erin Martin. The restaurant is aiming for the younger demographic among Napa Valley's annual flood of visitors.
For starters, Redd Wood will serve dinner from 5 to 10 p.m. daily. On Feb. 6, it will add lunch hours (beginning at 11 a.m.) and extend dinner to 11 p.m.
The restaurant is at 6755 Washington St. in Yountville. Information: (707) 299-5030. Its website, www.redd-wood.com, is under construction.
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