Redd restaurant in Yountville is heralded as one of this year’s best new restaurants by John Mariani in Esquire Magazine’s November 2006 issue.

Mariani sets out each year to discover a new “generation of immensely talented, smart young chefs.” Last year’s “Best of” guide awarded Healdsburg’s Cyrus, among its top; 2006 finds Redd at the helm of fine dining in wine country.

Since opening Redd last November, Chef Richard Reddington has enjoyed local support as well as accolades from farther afield.  San Francisco Magazine named it one of the Bay Area’s best restaurants; Esquire has now put Redd on the national map. Mariani explained, “It’s Reddington’s cooking that brings in the crowds. It is clean, colorful, balanced and very Northern Californian — every ingredient brimming with flavor as if plucked from a nearby field or stream moments before … California chefs know they are blessed to have such bounty so readily available, and we are all fortunate that guys like Richard Reddington know exactly what to do with it.”

Redd reflects the passions of a passionate chef who, after spending 15 years in some of the best kitchens in the United States and Europe, has found a balance of serious food and unpretentious ambiance.

Reddington said, “I feel so honored to be recognized by such a prestigious publication and in the company of such talented chefs for doing what I love — serving creative food in an inviting environment, all within the inspiring framework of the lush Northern California region.”

Reddington’s 15-year epicurean journey that lead him to Yountville began with classic French training under Roland Passot at La Folie in San Francisco, followed by tenures in France’s Michelin three-star Arpege and Le Moulin de Mougins with Roger Vergé, a prelude to working with Daniel Boulud at Restaurant Daniel in New York City.

Returning to California, Reddington sharpened his skills at Spago Beverly Hills, and Chapeau and Jardiniere in San Francisco. In 2000, he began a four-year tenure as executive chef at Auberge du Soleil in Rutherford. After leaving the Auberge in 2004, he took the reins at Masa’s in San Francisco, before taking the leap to launch his eponymous restaurant.

Redd’s menu showcases regionally inspired seasonal cuisine with ethnic influences Reddington’s wine-friendly cooking complements the selection of regional and international wines chosen by Master Sommelier Alan Murray, with whom Reddington worked at Masa’s.

Signature dishes include Mirin Glazed Pork Belly, Confit Fennel, Organic Watercress, Chili Oil; Caramelized Diver Scallops, Cauliflower, Capers, Golden Raisins, Almonds, Aged Basalmic; Yellowfin Tuna Carpaccio, Young Beets, Radish, Meyer Lemon Oil; and Olive Oil Poached Cod with Chorizo and Manila Clams in a Curry Emulsion.

A separate bar menu allows guests to stop by for a casual drink and savor a selection of small bites. Signature bar menu items include Proscuitto Pizza with Arugula, Fontina Cheese and Shaved Parmesan; Pumpkin Unagi with Sticky Rice and Braised Daikon; Shellfish and Green Curry Soup with Garlic Toast.

Redd is at 6480 Washington St., Yountville. The restaurant is open daily for lunch and dinner and Sunday brunch. Reservations can be made by calling 944-2222 or by visiting www.reddnapavalley.com.

Redd is co-owned by Reddington, Bob Harmon, Tim Harmon and Claude Rouas of Auberge Resorts.