R E D D

To Go OrdersMonday - Thursday 4PM -7:30PM; Friday - Saturday 4PM - 8:30PM
EMAIL OR CALLnicholas@reddrochester.com 585-483-7333


If after 5PM, we will only take orders via PHONE. Please call to place a take out order.
Our online Food, Wine & Cocktails (for take out!) menus are included below.  

Let us prepare a great meal for you and your family!

Also, depending on availability and distance, we can arrange for delivery of your take out order, upon request.

Redd is offering the finest cuisine to our valued guests from pizza, pasta, house-made baked goods, and many of our classic Redd staples from our traditional menu.

We are now able to offer our valued guests our entire wine list available to go with any food purchase. These wines are boutique, exceptional, and hand selected by our sommelier to pair perfectly with any of the items on our current menu. Enjoy all your favorites from the comfort of your own home! We have a dedicated sommelier on hand to answer all your wine questions and to help you pick out the perfect bottle.

Our talented bar team has selected 5 of our best signature cocktails to take home and enjoy. All can be served on the rocks or neat depending on your preference and no mixing or shaking is necessary, just sip and savor. Each cocktail is offered in a 16oz portion and ready to drink.

R E D D  E A S T E R  S U N D A Y
B R U N C H

m e n u

11 am until 3 pm
CLICK FOR Reservations

REDD will be closed on Easter Sunday for Sunday Supper

R E S E R V A T I O N S

REDD accepts reservations 30 days in advance.
To make a reservation:

Call us at 585-483-REDD (7333) or reserve with Resy:

Book your Redd reservation on Resy

A B O U T   R E D D

RICHARD REDDINGTON

A native of Rochester, Richard Reddington has made an indelible mark on the California culinary landscape. His passion for food and wine was sparked by his travels throughout Europe as a young adult and fueled by his experiences working in some of the world’s best kitchens. Reddington has been honored with multiple nominations for the James Beard Award for Best Chef in the Pacific Region.

He began his career working for Roland Passot at San Francisco's renowned La Folie in 1990, later moving to Postrio before heading east to David Burke's Park Avenue Café in New York City. A stint at Rubicon in San Francisco was followed by a French sojourn at the Michelin three-star Arpege and Le Moulin de Mougins with Roger Vergé, a prelude to working with Daniel Boulud at Restaurant Daniel in New York. 

Returning to California, he helped open Spago Beverly Hills as Sous Chef, before taking the Chef reins at Jardinière in San Francisco and then Chapeau, where he was named ‘RisingStar’ by The San Francisco Chronicle’s Michael Bauer. In 2000, he was drawn north to Napa Valley and began a four-year tenure as Executive Chef at the landmark Auberge du Soleil. There, he captured attention when he was voted ‘Best RisingChef’ by San Francisco Magazine. After leaving Auberge in 2004, he took the reins at Masa’s in San Francisco, before taking the leap to launch his eponymous restaurant REDD.

Opening to much acclaim in 2006, REDD offered a contemporary interpretation of Wine Country cuisine that referenced his own classic French training and incorporated a variety of ethnic influences, reflecting his prior 15-year plus epicurean journey. REDD was awarded 7 Michelin Stars from 2008-2014 and named one of GQ Magazines best new restaurants in 2006.

 

In 2012, Reddington opened a second restaurant in Yountville called Redd Wood.  The casual, Napa-style pizzeria was named best new restaurant by the San Francisco Chronicle.  

 

Reddington's restaurants reflect the dedication of a chef who, after spending more than 25 years in some of the best kitchens in the United States and Europe, has found the perfect balance of serious food and unpretentious environment.  He is eager to share his culinary experiences and talent with his guests at Redd in Rochester.

DENNIS WILMOT

Prior to establishing ReddRoc, LLC (parent of REDD) in late 2018 with Richard Reddington, Dennis was a member of the executive management team of Wilmorite Management Group, a prominent Commercial Real Estate Development firm based in Rochester, NY. As Senior Vice-President of Leasing and Development, responsibilities include the oversight and management of the leasing and development process for over 8,000,000 square feet of retail space. Dennis is also owner of Wilmot Development Group, LLC. WDG specializes in unique real estate development opportunities in the Finger Lakes region.

Through his efforts and experiences in the commercial real estate industry over the past 28 years, Dennis has cultivated an appreciation for the hospitality industry and the opportunities that exist in secondary markets such as Rochester.

Dennis has a B.S. in Civil Engineering from Union College and a M.B.A. in Finance from the Simon School at University of Rochester.