Redd

Chef Richard Reddington may have put his name on the culinary map at nearby resort Auberge du Soleil, but he secured a spot among the valley's very best chefs when he opened his own restaurant at the end of 2005. Though the modern and stark dining room is a wee too stark and white-on-white for my taste, the menu is definitely full-flavored. Not that I am surprised. Expect exceptional appetizers such as a delicate sashimi hamachi with edamame, cucumber, ginger, and sticky rice, as well as 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. He's bound to turn you on to some new favorites. Also, if you're looking for a lush brunch spot, this is it!

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