Redd

United States New York City of RochesterRedd

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Nearby Attractions Of Redd

The Strong National Museum of Play

The Strong National Museum of Play

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Nearby Restaurants Of Redd

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Jim's On Main

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The Owl House

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Java's Cafe

Java's Cafe

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Address

24 Winthrop St, Rochester, NY 14607

Map

Phone

(585) 483-7333

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Website

reddrochester.com

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Overview

Description

Haute restaurant serving California wine country-inspired fare & wine in a sleek, roomy environment.

Wow. Impressed by execution and little details, as well as the food being knocked out of the park. Nice reno on the interior if you were familiar with the prior establishment. Open visual floorplan, low enough ceiling to feel cozy, tables spaced well, intimate feel without bumping elbows. Wheelchair friendly, I would think. Great evening sunlight on the tables near the entrance. A seemingly simple menu helps narrow your decision, and allows Chef's techniques to shine. We sampled- Tuna tartare: perfect cuts and meltaway quality fish. Crisp and refreshing with a hint of heat, balanced. The pork belly on the menu was offset by a special, and no one turns down pork belly buns. Larger than expected, the appetizer would hold on its own as a light lunch. I used a fork, and normally I'd just dive in. Slaw and sauce were on point. I might say a touch high on the salt but my gosh, savory deliciousness. Roasted chicken, polenta, mole, cheddar, corn- this was her dish so I only got a bite, but man, I would not have expected the flavor. Crispy chicken skin, tender meat, spice, and just enough sauce to keep it all cohesive. Skate wing, curry, jasmine rice, clams, chorizo: honestly never had skate before. To me, it was crispy skinned fish with soft, tender meat. The foam on the dish was impressive. That jasmine rice had a killer almond/coconut feel that was nearly dessert, somehow working perfectly with the fish and clams. Started with a fork and ended with a spoon, wanted it all. Followed this up by going for each of the dessert options: A butterscotch pudding of which I cannot recall their name for it, but fantastic. If you've ever had Rocco's budino, it's similar in flavor but stands on its own. Creamy, sweet, salty, savory, all in one. A hazelnut Blondie: this is described poorly by me, as, some deliciously soft and yet crunchy baked good on top of a sauce of I'm not sure what, topped with creme fraiche, and I wanted all of it. Chocolate ganache torte: this is rich and decadent. It's heavy on the straight-cocoa flavor, and perhaps a touch salty. A dollop of the creme fraiche found on the other desserts would be excellent. The crust though, superb. Just right. We also did wine based off our servers advice, pairing well with the food. I went for cocktails, as so many places have 'craft' cocktails these days. Nothing wild for the sake of wild- and it was duly noted that the quality of glassware for each variant was well above standard. Thin edges, light feel, narrow stems. Sage sour- an egg white cocktail. Beautiful foam, so, whomever was shaking, nice work. Sage was a light background flavor which is how it should be, unlike so many garnish-forward trendy things. The Manhattan- I think it's Anne's Manhattan, but a light variant on the classic with a brandied cherry. That brandied cherry could be on top of the hazelnut Blondie, just saying. Excellent. I also got a pour of bourbon, but that's my thing, and rather than get into a silly hobby topic with my server (who was exceptionally attentive) I got a simple pour of bulleit. Served neat in a proper rocks glass with good cut and heft. Prices overall, were what I would consider -very- reasonable. The check is brought to you in a tiny french cookbook. This is by far one of the most unique and pleasant methods I have seen. I should have taken more time to learn French. Summarily: new place, short menu, high quality, pleasant atmosphere, exceptional staff, everything hitting it's mark. Can't wait for the expanded hours.

John Frame

00

Absolutely great. From the people, to the design, to the food; of course. We had not been before last night which was a shame as I guess we stick to our normal places too much. But from the moment we walked in, every staff member was a absolute delight. Scott our waiter was very attentive, friendly, and helpful. We started with the REDD Wings. They are Thai Chili coated with sesame seeds and spring onions. They were perfectly cooked with an amazing crunch. We couldn't have been more happy with the perfect balance of sweet and heat, and the decadent flavor. Personally I was torn between two specials, and the classic steak on offer on the regular menu. The one special was basically a comfort food; the classic beer battered fish fry, which ultimately Scott recommended since it was a special that is only available during Lent. This choice was amazing. He was right in that it was a basic fish fry, but elevated. The fish was tender and flaky, with a perfect beer battered shell that had a great crunch. The fries were great and handcut with a pillowy softness to them, but the tartar sauce was absolutely killer. And while the fish fry was an absolute stand out on its own; that tartar sauce just pushed it to the stratosphere! Get this if you see it on their menu. My wife got the Wild Fluke with Clams. The presentation of the dish was amazing, with a creamy sauce, tender clams, a flaky fish, and a rice base that absolutely was creamy and delicate holding onto the sauce. She usually sticks to basics, but went off her beaten path, and she was glad she did. For drinks we tried a couple of their specialty ones. My wife had the spicy margarita which was amazingly complex, and not too spicy. But it is a back of the throat spice if that sort of thing bothers you. I had the Negroni which was great as well. I've found you can tell a bartenders skill based on how well blended their Negroni is, and this one was masterfully crafted. Before I get to the deserts, their desert spoons have what seem to be a dent in them. It's supposed to be there. It's a French Sauce/Desert spoon that is supposed to allow the sauce or glaze of a desert enter the spoon without having to tip it too far and lose your bite on the utensil. Also, you may notice a small fork with a thick tine on it. That's a desert/pastry fork. The thicker tine is meant to replace you having to use a knife to cut the cake or pastry. The more you know. For desert was the decadent chocolate cake for my wife. It was rich and creamy with a scoop of ice cream. Great stuff. I had the Sticky Toffee Pudding which was fantastic as well, with the same requisite scoop of ice cream. So, after all that, just to once again say, this restaurant and it's food and people are well worth the visit. If you haven't been due to sticking with your normal haunts, you owe it to yourself to try it. Or, if you just only do a nice yearly sit down for a special occasion, make it here. After my friends and family all raving about REDD, I just wish my wife and I had tried it sooner.

Kiley Staats

00

An absolutely amazing experience. We made reservations for 5:45pm and showed up 15 minutes early. Due to being early, we were offered to head towards the bar for a drink. It seems they strictly abide by the reservation time and will not seat you if you are early, which is fine. To the bar we went for a couple of drinks before heading back to the host stand to be seated at our table. We received water by a kind gentleman named, "Jacob." I asked Jacob if he would kindly take picture of us and without hesitation he happily did. We started off with a couple of appetizers. The Gnocchi which was absolutely phenomenal. Very light and airy. It was like biting into little clouds. An excellent starter. The girlfriend opted in for the Glazed Pork Belly. Perfect meat to fat ratio. Rich and accompanied by a great apple salad with a lovely vinaigrette. For mains, I opted in for the Caramelized Scallops. It did not only have a stunning presentation but is easily one of the best scallop dishes I've had. Perfectly seared scallops which accompanied with cauliflower, capers, raisins and almonds. Absolutely delicious. As for the girlfriend, she ordered the Grilled Chicken. The chicken was a generous portion, bone-on and moist. Very impressive for such a thick piece of chicken to be moist and flavourful. We did order both sides available on the menu. The Fried Marble Potatoes were just okay, but the Wood Oven-Roasted Brussel Sprouts were great. I would have liked to see just a few more options for sides vs. two and for $12 each, I found this was a bit steep for the fried marble potatoes but worth every penny for the brussel sprouts. We ended our meal with a dessert which I can't remember the exact name for. It was a thick custard with a lovely maple flavour. Our server was kind to place a candle on the dessert being my girlfriend's birthday. After my dinner experience here at REDD, this easily became one of my top 5 restaurants in Rochester, NY. The clean atmosphere, the presentation of the food, the quality of the food, the service and everything in-between was spot on. Huge thanks to our Server "Dominque" for a great experience and making my girlfriend's birthday dinner extra special. A perfect 10/10.

HungryHungryVince

00

Overheard two people raving about this place at Park St. Cafe so figured I'd treat my wife while in town for a few weeks. Servers were nice and punctual with great convo about restaurant, head chef and the Napa / French / Michelin Star backstory. But beyond that, it was just OK. Had the seasonal Turkey app, Grilled Chicken & yam dish and the seasonal Brussel sprout pizza with egg. Cocktail was the "Make Me Disappear and a few glasses of Côtes du Rhône red. Presentation was nice, served quick but everything barely warm. No salt and pepper at tables, so I'm sure chef insists you'll eat as created 😆 App was OK with unique cranberry sauce but turkey cold and bit stringy. Chicken was a decent blend of white / dark meat was good but yam puree was runny mess. Again bit cold and chewy, seasoning was good. Pizza tasted OK but but the fried egg came with a busted yolk so crust was just a messy inedible mush in center. The $20 smokey cocktail (with tax & tip) was talked up a lot... but zero smoke came out. Should've had a basic choice with no flare, waste of money and time video'ing pour 😅 Was $160 all in for pizza and poultry. This place has 6 pizzas, wings & fries on menu of this Michelin Star chef Napa blah blah? How Rochester is that?! We're off to Napa next month again for (actual) fine dining and experienced French cuisine both in France and around the world... this place would not compete there OR in our hometowns of NYC & Toronto and would close down immediately.

Dave Pankew

00

REDD Had a large friend gathering at REDD last night, and unfortunately for many of the group, the night didn’t end when we walked out the door. Many of the group were in distress after returning home from our meal. Part of it may have been from the shock of the bill for a Rochester restaurant, which came out to close to $80 per person for a couple of drinks, an app, and an entree. The breading of the signature wings simple fell off the chicken, leaving a soggy chicken wing in my hand. The breading fell off of everyone with the first bite. This is not the fall of the bone that you want. We were informed this was a debut of the new winter menu with eight new items being offered by the chef in which the menu is based on Italian, Asian, and French cuisines. This should have been a sign as they shouldn’t all be the specialty, and it was difficult to pair an appetizer with an entree. I tried the Ramen dish and was sorely let down by the flavor of the broth on top of the $25 price tag for half a bowl of noodles that had very little protein. The staple pork belly was still on the menu, and that was the only hit of the evening. One couple tried the Mozzarella pizza and thought the pizza May been a frozen pizza heated up in their brick oven. The staff was great, and space is beautifully laid out. Hopefully, the menu will settle down and go back to its originals that seemed to be more successful than the new menu.

Mike Rizzo

00

REDD is purported to be Rochester's finest restaurant. It may be, but on the night we dined, nothing tasted terrific, and the pricing was high. Service was fantastic, though; Giovanna at the front is the epitome of gracious. She was very accommodating. Alex was our bartender/server, and he was terrific. Even the bar manager came over to introduce himself. REDD is a well-run restaurant. We ordered two raw fish appetizers, and both were refreshing and tasteful. Yet, neither was a new flavor profile. Our two pastas, one the restaurant's signature rigatoni in a Bolognese sauce, and the other pasta was an oxtail pappardelle The rigatoni was delicious, and the pappardelle was good, but not earth-shattering. Cocktails were made with expertise, and the restaurant was designed beautifully. The lighting makes everyone look good. REDD gets an upscale crowd who are not interested in engaging. There was an "air" of arrogance amongst the patrons. The people at the bar turned their back towards us, a not-too-subtle way of saying, "Don't bother me." We had not experienced that behavior in Rochester. REDD is a great restaurant, but I don't know if it was worth $290 with tip for two.

Philip Gissen

00