“Oh they won’t mind, they’re pretty laid back,” said the half-naked lady about Redd, one of the throng of Yountville restaurants that have turned northern Napa valley into a food mecca.
During our annual day-spa trip, Bobbi (my best friend from college) and I tend to include post-treatment eating, drinking and shopping — often reversing spa-induced relaxation. We are both high energy; thirty years ago a man called us an “assault to the senses.” Each year we meet in Napa, get pampered, share travel stories, and express gratitude that we made it through the 80s intact.
Bobbi’s calling Redd to let them know we may arrive late, so the nice half-naked spa lady — a local — is sharing her impression. We are concerned Redd might be one of those stuffy gourmet places; it has a Michelin star and 28 Zagat points. Spa lady is right and the hostess seems surprised we would even call.
Luckily, our experience at Redd (named after chef Richard Reddington) is unhurried in spite of our late-lunch tardiness and concerns about a soon-to-close kitchen. We miss the last outdoor table since Redd is pleasantly crowded for a Saturday afternoon, but the interior is open, light, gleaming with shiny wood floors and pewter accents, and smiles light up our exfoliated faces as mellow hostess leads us to a corner booth.
We meet our server, Ryan, who offers top-notch hospitality, knowledge, and not-too-intrusive congeniality. I share with Ryan (and Bobbi) my annoying new habit of ignoring the food menu until after I’ve ordered a cocktail. Because this habit emanates from my favorite new destination, New Orleans, I’ve adopted it wholeheartedly. Ryan promptly brings my Prohibition Tea cocktail and Bobbi’s glass of Baker Lane Vineyards rosé. We begin to relax, finally. I’ve convinced Bobbi to go to New Orleans with me someday.
Ryan tells us the only addition to the menu is an appetizer of squash blossom tempura. We ask for his menu recommendations. He confidently shares that his favorites are divers scallops and steamed pork belly buns. We start with the tempura, and a refreshing greens, citrus, goat cheese, mint, and walnut salad in citrus vinaigrette. Plenty of flavors creating a balanced blend of tart, crunch and creamy. The squash blossoms are battered and fried perfectly, but with very little flavor or spice, they are our least favorite dish.