Redd

YOUNTVILLE. Stark, minimalist Redd encourages diners to focus on the Napa Valley's exquisite flavors, brought to exuberant life in chef Richard Reddington's tasting menus. Precisely prepared and elegantly plated courses delight patrons with unique preparations: caramelized diver scallops with cauliflower purée, and Alaskan halibut saltimbocca with prosciutto emulsion. Wines are taken seriously, and the selection balances variety while offering nods to the region's fine labels. A popular Sunday brunch brings treats like banana beignets with whipped mango cream, and a lavish breakfast pizza topped with scrambled eggs and crème fraîche.