REDD
Yountville, CA
Drawing inspiration from its surroundings in the Napa Valley and Chef Richard Reddington's Michelin starred cuisine, Redd presents a becalmed and elegant dining environment. The 90-seat restaurant is comprised of a main dining room, bar, semi-private dining area and an outdoor courtyard anchored by three olive trees, as well as partially under the cover of delicately supported stretched fabric canopies, that were inspired by the temporary sheds erected in vineyards for sorting grapes during harvest. In the main dining room, warmly hued polished wood floors mirror crisp white plaster ceilings and walls, while wood-framed windows and doors open onto the olive-tree shaded courtyard dining area. The ceiling of the entry-room and bar is an inclined plane clad in wood to match the floor. At a dormer window the plane inflects upwards and the bright surface of the wood reflects natural light into the restaurant.
Michael Bauer, the restaurant critic for the San Francisco Chronicle, described Redd and the relationship between food and architecture in his review:
"The largely unadorned white walls and glowing satin cabreuva vermelha wood floors from South America foretell the purity of his cooking. The large windows overlooking the 25-seat patio represent the way he celebrates ingredients by making each individual flavor count. The fine craftsmanship of the sleek, red cedar framing around the doors and the tailored look of the pitched wood roof help to focus the interior, much like the way he finely crafts every element on the plate.... it's a flawless showcase for Reddington's food."
Project by Asfour Guzy Architects.