Redd

Frommer's Review

Chef Richard Reddington secured a spot among the valley's very best chefs when he opened this restaurant at the end of 2005. Though the modern and stark dining room is a little too white-on-white for my taste, the menu is definitely full flavored. Expect exceptional appetizers such as a delicate sashimi hamachi with edamame, cucumber, ginger, and sticky rice; and a cold foie gras trio with pistachios and brioche. For entrees, the Atlantic cod with chorizo, clams, and curry sauce is a dream dish that simultaneously manages to be rich and light. If your budget allows, definitely let the sommelier wine-pair the meal for you. Also, if you're looking for a lush brunch spot, this is it.

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