Richard Reddington, of Michelin-starred Redd, has opened Redd Wood, a more casual establishment focusing on pizza, pasta and charcuterie. We recently stopped by for the special pictured above: a house-baked pizza with prosciutto cotto, Brussels sprouts, taleggio and farm egg. Along with a spicy glass of Piedmont Barbera, it was perfection.
Along with a new name, Lucy Restaurant & Bar, at the Harper-recommended Bardessono Hotel, has unveiled a revamped menu emphasizing local production and sourcing. Guests can now choose among "Garden" (such as green garlic, potato and leek soup), "Ocean" (Maine lobster risotto) and "Range" (Iberico Fresco pork) options. "Moveable Feast" picnic baskets can also be purchased.
The newly remodeled Ad Hoc has begun its spring and summer "addendum" program, serving boxed lunches to go Thursdays through Saturdays. For $16.50, guests have a choice of the popular favorites buttermilk fried chicken or barbecue (orders can be picked up or placed over the phone from 11 a.m. to 2 p.m.)
Bouchon Bakery has also benefited from some upgrades that include a second door for better-flowing lines, and a new dedicated phone line for sandwich orders (707-754-4272).
Watch the video tribute to Thomas Keller (featuring Daniel Boulud, Eric Ripert and Tom Colicchio, among many others) from this year's Pebble Beach Food & Wine Festival here.