Chef Richard Reddington’s New Glam Pizza Joint, Celebrating Taiwanese Beef Noodle Soup & More

Not your typical pizza parlor. Redd Wood is glam and whimsical. (Photo by Nick Vasilopoulos)

Redd Wood Opens in Yountville

Acclaimed Chef Richard Reddington of Redd in Yountville has opened his latest venture — Redd Wood, a casual Wine Country pizzeria, located just up the block from his other restaurant.

The chic looking space was created by St. Helena interior designer, Erin Martin of Erin Martin Design. In her first restaurant project ever, she’s created a look that’s rustic yet chic with unfinished stone, steel, glass, wood, mismatched chairs and intriguing salvaged objects.

“So much of the Yountville area is about serious food and wine experiences,” Reddington said in a statement. “With Redd Wood, I want to create an entirely different ambiance.”

A wood-fired pizza from Redd Wood. (Photo by Nick Vasilopoulos)

Take a seat inside or out to enjoy wood-fired pizzas such as prosciutto cotto, Brussels sprouts, tellagio and red onion ($14), and pastas such as lamb bolognese, arancini and tapenade ($18). A dedicated charcuterie room turns out house-cured prosciutto and salumi.

Enjoy Prize-Winning Taipei Beef Noodle Soup

How popular is beef noodle soup in Taiwan?

Consider that more than 168 contestants battled over burners last year in the Taipei International Beef Noodle Festival cook-off.

But you don’t have to get on a plane to try this street food favorite.Chef Hou Chung-sheng with his prize-winning beef noodle soup. (Photo courtesy of the Taipei Economic and Cultural Office)

Chef Hou Chun-sheng, the 2011 winner of the spicy beef noodle soup category, will be serving up samples of his specialty at two upcoming events in San Francisco.

First up, 5:30 p.m.-8 p.m. Feb. 8, KCBS radio food editor, Narsai David, will host a talk with the chef. That will be followed by a dinner, featuring his famous beef noodle soup. The event, in conjunction with the Asia Society, will be held at L’Olivier Restaurant in San Francisco.

General admission is $25; tickets for Asia Society members are $15 each.

Next, noon to 2 p.m. Feb. 11, the chef will be hosting a free cooking demo at Williams-Sonoma’s flagship Union Square store.

For those inclined to make their own beef noodle soup, the chef shares the gist of his recipe here. But you have to figure out the amounts yourself. Hey, he’s not a grand prize winner for nothing.

Atelier Crenn’s New Beverage Pairings

San Francisco’s Atelier Crenn restaurant has put an even more innovative spin on beverage pairings to compliment Chef Dominique Crenn’s poetic, molecular gastronomy creations.

Atelier Crenn's version of Campari and soda. (Photo courtesy of the restaurant)

Atelier Crenn's unusual "Irish coffee'' etude. (Photo courtesy of the restaurant)

Called “Etudes” (French for “to study), the beverage pairings may or may not be alcoholic and may or may not be entirely liquid. How’s that for your drinking pleasure? The etudes are all based on classic beverages including beers, wines, sodas and cocktails.

The etudes-wine pairing to go with the $160 “Introduction to Winter” tasting menu is an additional $100.

More: A Q&A With Chef Dominique Crenn on Competing on “The Next Iron Chef”

And: A Recipe From Dominique Crenn

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Date: Wednesday, 1. February 2012 5:25
Trackback: Trackback-URL Category: Chefs, Enticing Events, General, Meat, Pizza, Restaurants, Spirits/Cocktails/Beer, Wine

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  1. 1

    As always you just have me wishing I lived in California!

  2. 2

    I love that there’s a cookoff for beef noodle soup! :D It looks really good and warming!

  3. 3

    I love that they called the pairings etudes…reminds me of my piano-playing days!

  4. 4

    Oh my husband is a big fan of Taiwanese beef noodle soup! He’d appreciate tasting the best of best! I learn so many good restaurants from your blog. It’s hard to remember, but I know where to find… it’s all in your blog!! ;-)

  5. 5

    OMG -thanks so much for sharing his crazy recipe! I am Taiwanese and have never been able to make an amazing bowl of soup. I guess I can see why – it’s a TON of work. Thanks so much for sharing again. If only I lived in CA . . . .

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