Richard Reddington's resumé reads like a Who's Who of famous chefs - he's cooked under Alain Passard, Roger Vergé and Daniel Boulud - which he's supplemented with stints as executive chef at Auberge du Soleil and Masa's. In 2005, he went out on his own and opened Redd, where he features New American fare like rabbit mole with soft polenta, cheddar cheese and jicama, Petrale sole with chorizo, calamari and a saffron curry sauce and Niman Ranch pork osso bucco in a pine nut crust with green garlic potato purée. Redd is literally a stone's throw from the French Laundry; if the cancellation you've been waiting for there doesn't materialize, this is "clearly the next-best fine dining option in Yountville."