How about Auberge du Soleil? The chef there, Richard Reddington, is very talented, and the setting is lovely. (2 replies, last updated by eric January 18, 2003)

“The Masa pastry chef is one of the best in SF”—is this one of the new people Richard Reddington brought in? (12 replies, last updated by sailorbuoys July 18, 2004)

Bouchon and Bistro Jeanty are both good for the older folk and the wear-a acket crowd. Redd is a little more hip-Richard Reddington brings a more East Coast vibe to the Valley. Both Bouchon and Bistro Jeanty “feel”... (14 replies, last updated by Curmudgeon March 2, 2007)

sparklers made in the US. Regarding your restaurant choice: I’ve had fine meals at Redd in Yountville three times. Richard Reddington, the chef, is a talent. Better than Redd, IMO, is Terra in St. Helena. Hira Sone, the... (9 replies, last updated by qdarlinq September 6, 2006)

The current chef is Richard Reddington from Auberge du Soleil. I haven’t had his cooking but I have a friend (who is a very reliable source for food related information) who ate at French Laundry and Auberge (when... (9 replies, last updated by bandit October 1, 2004)

was average at best. I’ve since returned for Richard Reddington's food when he was there (good, but worth that money? — no), and another time with the same response — good not great, and a lot of money. I always... (9 replies, last updated by choctastic August 2, 2008)

Redd hands down. Amazing food. In my opinion, Richard Reddington is one of the finest chefs in the Bay Area. His dishes are a wonderful balance, of classic, innovative, seasonal, and complex. The layers of flavor make it a... (16 replies, last updated by rollledspleen April 20, 2007)

Short was under Richard Reddington and it was really good food. Now I think Short is at the helm. I think you can count on a good meal. Next year, take her out of town to Cyrus. They really go over-the-top there with service... (16 replies, last updated by NS August 17, 2005)

I wouldn’t be so quick to dismiss Masa’s. The new chef Richard Reddington (he’s the man who brought Auberge du Soliel up to speed) is quite good. I know I’m looking forward to seeing what he’ll do... (27 replies, last updated by Richie Richmond July 19, 2004)

Gregory Short is currently Executive Chef and Richard Reddington is “Chef in residence.” Reddington has cooked at Spago, Chapeau!, Postrio, La Folie, and Auberge de Soliel in California, plus L’Arpage in Paris.... (18 replies, last updated by Melanie Wong May 21, 2005)

Soooo sad. I wonder why. Amazing to see on Baur’s blog the staff that came from Rubicon ... Traci Des Jardins, (Jardiniere), Dennis Leary (Canteen), Richard Reddington (owner of Redd) Chris Cosentino (Incanto); Robbie Lewis... (17 replies, last updated by Robert Lauriston August 12, 2008)

Auberge du Soleil was terrific while Richard Reddington was the chef there. But he left a couple of years ago, a few weeks after fixing a magnificent lunch for my... umptieth birthday party. Robert Curry is the chef there now... (34 replies, last updated by Marie July 3, 2005)

of wine brought in would be this out of hand." -Richard Reddington chef/owner of the newly opened Redd restaurant in Yountville Curious to hear what the hounds think. How do hounds who live in a state where corkage is banned feel... (94 replies, last updated by Midlife July 12, 2009)

is the essential element of “kaiseki style” meals. It has several Japanese elements – such as a sashimi course with light yuzu citrus oil sauce. Other chefs who do this are Hiro Sone at Ame, the chef at... (23 replies, last updated by estnet May 25, 2008)

's, Auberge du Soleil and Spago Beverly Hills, name the perennial Chowhound favorite restaurant where Richard Reddington first starred and was named a “Rising Star” by the SF Chronicle. Ans. Chapeau! (trivia aside, he... (28 replies, last updated by Melanie Wong October 21, 2004)