This is probably superstar chef Richard Reddington’s version of a burger & fries. The New York steak tartine, rare and thick-sliced, is mesmerizing in its tenderness, flavor, and juiciness. A bit of aioli and balsamic onions make the small open-faced bites of beef and bread drool-making. The onion rings are perfect, but thankfully the breath-charging haloes sit atop a hill of local greens for some earthiness and textural relief.
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Ribs – Braised Beef Shortrib The braised beef shortribs at Redd in Yountville is a terrific beef plate. This beef shortrib is smartly braised, and each bite tingles the palate, which dismounts with a sharp, tangy surprise via the delicate horseradish crust. The rich rib gravy is dark [...] The Spot: Redd, Yountville CA With all the great restaurants in Northern California’s wine country, it’s hard for visitors to discern which are hype and which are worth the ‘I’m in wine country on vacation so I won’t squawk at the bill’ type of pleasure that all the restaurants here should provide. Thankfully, I [...] CHICKEN – Pressed Chicken Baked (Pressed) Chicken, Bistro Don Giovanni, Napa CA Simple, hearty dishes make Bistro Don Giovanni a favored dining spot for Wine Country locals in the know. I’ve dined at Bistro Don Giovanni a few times over the past year, and I really love their pressed chicken. [...] | ||||||