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Redd-y for Haute Pizza in Yountville?

The amalgamation of worldly flavors and techinques is Chef Richard Reddington’s signature style at Michelin-starred establishment, Redd.  But true to Californian culture, Chef Reddington is going casual.  Chef Reddington is slated to open an all day “Napa Valley pizzeria” at the space adjacent to Hotel Luca.

One can only imagine the creativity and ingenuity involved in crafting the menu.  Expect seasonal toppings like zucchini blossoms in the early summer and hen of the woods mushrooms in the fall but figure in unique preparations and flavor profiles.  Like his Californian pizza predecessors, (he used to work the pizza station at Spago) Reddington is keeping the menu options open with items like pasta and a raw bar.

As for the décor, inside there’s a wood fired oven to perfectly char the Neopolitan style thin crusts  and a prominently placed bar to showcase local ales and quaffs.  There are about 90 seats total: 60 inside, 10 at the bar, and 20 outside.

Slated to open in mid-November, this pizzeria will set the scene for fall.  Sit outside to watch the coloured leaves swirl in the breeze, wisk in the scent of the firing 00 flour, and taste the sweetness of the late harvest time in Napa.

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New York February / March 2014
New York February / March 2014