Today we had a morning of incredible riding through the mountains of California, then arrived in the famed Napa Valley Wine Country. After getting some exercise and cooling off at the pool Jack and I hit the streets on foot to enjoy some of Napa's treasures. I flew solo for Champagne and oysters at Bouchon, but my wingman re-joined me for dinner at Bottega, (the home base of Top Chef Masters winner, and food network host Michael Chiarello).
Our meal was beautiful. The suckling pig with roasted apples and creamy polenta was the star of the show. However, the Burrata with lemon-braised artichokes and the wood-oven octopus were equally as good. Everything was perfect including the wine, the service and our dessert, a goats milk Panna Cotta with kumquat marmalade, candied grapefruit and a shortbread cookie.
At Redd we make our last stop of the evening. It was highly recommended by my bartender at Bouchon. Too full to try any food, we had the 16 year aged Scotch and one of the house speciality cocktails (basically a grapefruit Margarita, that left us still thirsty for a REAL Margarita). We loved the atmosphere and decided that returning to Redd would be on our to-do list, as soon as we can make it back to Napa. Hopefully, we'll be back soon! Q.
Our meal was beautiful. The suckling pig with roasted apples and creamy polenta was the star of the show. However, the Burrata with lemon-braised artichokes and the wood-oven octopus were equally as good. Everything was perfect including the wine, the service and our dessert, a goats milk Panna Cotta with kumquat marmalade, candied grapefruit and a shortbread cookie.
At Redd we make our last stop of the evening. It was highly recommended by my bartender at Bouchon. Too full to try any food, we had the 16 year aged Scotch and one of the house speciality cocktails (basically a grapefruit Margarita, that left us still thirsty for a REAL Margarita). We loved the atmosphere and decided that returning to Redd would be on our to-do list, as soon as we can make it back to Napa. Hopefully, we'll be back soon! Q.
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