Richard Reddington’s first signature restaurant, the result of years of training with the world’s most renown chefs. His training included work in restaurants in France as well as America and the last nine years as a Chef in San Francisco and the Napa Valley.

Even San Franciscans claim it’s “worth the pilgrimage” to this “fabulous restored 19th-century stone building” “off the main drag in St. Helena” for Hiro Sone’s “deeply satisfying”, “spectacularly original” New American fare (incorporating Italian, French and Japanese flavors), wife Lissa Doumani’s desserts that “dance on your palate”, the “extensive wine . . .