Redd Wood
Where REDD feels younger, brighter, and a little more unexpected, Redd Wood is the cozier, more classic counterpoint. It leans French, with a wood-fired hearth visible from the dining room that drives a lot of the menu. Beautiful raw fish, oysters, and caviar sit alongside steaks and seafood off the fire and riffs on old-school French dishes. It’s the kind of cooking that can look simple, maybe even dated, until you’ve watched the patience, technique, and genuine care that go into making a truly perfect au poivre.
Brad is the executive chef here too and moves between both restaurants like a maniac. He and Richard have cooked together for years, going all the way back to the original REDD in Napa, and there’s a shorthand between them that carries through both restaurants. Same people, same standards, completely different room.