Redd, Chef Richard Reddington’s Yountville restaurant, features contemporary California cuisine in a minimalist setting (think Soho loft). The food, reflecting a variety of ethnic influences, includes such signature dishes as sashimi of hamachi on sticky rice, carmelized diver scallops with cauliflower puree, and liberty farms duck breast and swiss chard crêpes on celery root. Aside from the à la carte options, multiple-course tasting menus (available at lunch and dinner) and a casual bar menu offer a dazzling selection of mouth-watering morsels. A beloved bar bite is the fish taco with salsa, guacamole, and a dollop of crème fraîche. All of the food is crafted to complement the restaurant’s exceptional collection of regional and international wines. A San Francisco Chronicle Top 100 Restaurant.