Redd, one of Napa Valley’s beat accomplished dining restaurants, will aing afterwards account on Sunday.
Chef-owner Richard Reddington attributes the cease to a cardinal of factors, but largely, it’s a claimed decision, he said.
“For me, it’s for balance, if anything,” Reddington said. “I’ve been alive for 28 years and it’s time to booty a little time for myself and absorb some time with my family.”
“It’s been 13 years,” he continued. “It’s still authoritative money but it’s not crushing it. At the end of the day, I appetite to do some added stuff.”
He has bought acreage in upstate New York, afterpiece to his family. There, he is architecture a abode and may attainable a restaurant as well. Redd’s sister restaurant in Yountville, Redd Wood, will abide attainable as he hopes to be bi-coastal.
Redd, at 6480 Washington St. in Yountville, stands as one of the best affecting restaurants in Napa Valley and, in particular, Yountville, aloof as Reddington himself was a seminal amount in the bounded community.
Prior to aperture his signature restaurant, Reddington had a resume that apprehend like a history of California accomplished dining: La Folie, Chapeau, Spago, Postrio, Jardiniere, Rubicon, Auberge du Soleil, Masa’s.
When it opened in 2005, Redd was the additional destination restaurant to acreage in Yountville. It was an acknowledgment to Thomas Keller’s French Laundry a decade earlier, with a added accidental and avant-garde vibe: Redd came complete with a bar, an a la carte menu, a added attainable (less expensive) tasting card and a Michelin brilliant of its own. “Thomas congenital this town,” said Reddington. “I never came actuality to attempt with the French Laundry, but Redd begin a acceptable place, a acceptable niche. It’s still a bounded hangout.”
As Reddington has taken a footfall aback in contempo months, he said the baby headaches, such as a connected absence of staff, accept added up. And so he’s accessible to say goodbye. The amplitude will acceptable go on the market.
“Robert Mondavi started Mondavi Winery at 53,” Reddington said. “I’m axis 53 this year, so there’s affluence of being ahead.”
Paolo Lucchesi is the aliment editor of the San Francisco Chronicle. Email: [email protected] Twitter: @lucchesi
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