- Brunch, Lunch, Dinner
- Takes Reservations
Richard Reddington has had stints at a dizzying array of good restaurants: he worked for Daniel Boulud at Daniel, for Wolfgang Puck at Spago (he was the Sous Chef that helped open the restaurant), and was the Executive Chef at Auberge du Soleil for several years before striking out on his own with two great Napa restaurants. The space here is wide and airy with an industrial warehouse feel, and the food is excellent. Do as the locals do and order your meal from the bar.