REDD is actively hiring talented individuals for back of house. Line cooks and prep cooks with experience are encouraged to bring in their resumes anytime between 12-2:30PM Tuesday though Friday, or submit your complete resume (with professional references) to our CDC Bradley@reddrochester.com. We look forward to meeting you👌🏼 #staysharp #culinaryarts #nowhiring #rochesterny #585 #linecooks #prepcooks #cheflife #boh #restaurants
Featured tonight: Cannellini beans, escarole, broth made from prosciutto, tomato, parmesan, chicken with garlic and chili flake, mirepoix and fennel.
Welcome to the weekend
Full menu is available tonight at the bar through 10PM. No reservations needed;
18 seats for you and yours to enjoy🥂
REDD will open at 6PM tonight!
Currently closed for a private event
We have plenty of seating available; see you then!
Back from holiday and ready to go
See you all for dinner and drinks at 5PM!
Cheers to the classics!
Stay posted for some new cocktails and wines by the glass making their debut on our beverage menu next week🥂
We have been gratified by the volume of guests that have dined at REDD this summer. We always strive towards providing the pinnacle of food, service, and ambiance in Rochester. Labor headwinds continue for our industry and REDD is no exception. In order for us to sustain the level of service you expect when you dine at REDD, we must TEMPORARILY close for dinner service on MONDAY’s and lunch on FRIDAY’s. Our goal is to return to a pre-covid 7-day (12 services) weekly dining schedule when staffing levels recover. Going to 5 days a week will allow us to maintain the cuisine and service you have come to enjoy at REDD while providing our incredible staff a mindful schedule. Until further notice, our new hours of operation will be DINNER only TUESDAY-SATURDAY opening at 5pm.
Thanks to everyone who came out to our @rochestercocktailrevival Event: Eat Your Drink! We had a blast 👏🏼🎉✌🏼
🚨Please note the amended hours of operation over Labor Day weekend! We will be closed Saturday 9/4 through Tuesday 9/7 to give our hardworking team at REDD some well deserved time off👍🏼
Monday motivation to stop by REDD this week👌🏼🍴Open at 5PM for dinner and drinks
REDD is currently hiring server assistants with part-time and full-time availability. Experience in restaurants is desired but NOT mandatory. We are looking to add to our team with eager and detail oriented individuals. Must have the ability to multi-task and communicate well.
Please submit your resume to giovanna@reddrochester for consideration.
#nowhiring
Excited to announce two new wines by the glass! A beautiful expression of Finger Lakes Cab Franc from our friends at Ravines and a new staff favorite: 2014 Rioja Riserva from Federico Paternina.
On Sunday REDD celebrates! We celebrate 2 years, stoic staff, devoted guests, triumph, friends, and family. The future offers prosperity, happiness and hopefully normalcy. Thank you to everyone that has made REDD a success. Special thanks also to Randy Lewis @lewiscellars for the kind gift (again). Cheers!
These are the days now that we must savor
And we must enjoy as we can 🥂🍴
🚨Starting at 5PM Monday, August 30th join us for our first @rochestercocktailrevival event that will feature Richard Reddington’s classic dishes reimagined as cocktails. This event is non-ticketed and no reservation is required but space at the bar will be first come, first served. Can’t wait to show you what we’ve been working on!
The weekend is finally here and we have some beautiful dishes in addition to our standard dinner fare!
Grilled rabbit loin over arugula, plums and frisée dressed in Sherry vinaigrette finished with sweet onion jam and pistachio.
@turleywine excited to have this producer back on the list at REDD. This time a 2020 Cinsault that will blow you away
Spread the word📣📢
REDD is hiring hosts both part-time and full-time. Pay is competitive and does include a tip out percentage on top of hourly pay. This position is for anyone who loves connecting with people, possesses great interpersonal communication skills and the ability to multi task with an emphasis on organization. Please submit your complete resume to our General Manager giovanna@reddrochester.com.
Panzanella salad featuring beautiful yellow heirloom tomatoes from Bolton Farms over burrata with arugula, red onion and sourdough dressed in sherry vinaigrette.
It’s early tomato season and here is a peak of the first drop of heirlooms from Bolton Farms.
No filter necessary. Pictured here is the newest salad on the summer menu with both roasted beets and beet purée, goat cheese, arugula, za’atar and walnuts.
Lining up events for the end of Summer and Fall! If you’re interested in joining us with a larger party or want to book our private dining room please submit an inquiry through our website or email our event coordinator Jenna@reddrochester.com!
Currently seeking sous chefs!
Please spread the word that REDD is looking to hire a talented and passionate chef to join our team working in tandem with Richard Reddington and our chef de cuisine Brad Pareira. This is a salaried position with health and dental benefits, employee discount as well as yearly paid time off. Please send your complete resume with professional references to Bradley@reddrochester.com
The pork belly has long been a signature dish of Chef Reddington’s in Napa and now in Rochester, NY. Plated with apple puree, frisée, green apple, burdock in a soy caramel. Don’t sleep on this dish 👌🏼🍴
What a beautiful start to the holiday weekend! Come see us tonight at the bar or outside on our patio tonight but and don’t forget REDD will be closed Monday July 5th and reopen Tuesday 7/6 at 5PM.
We have an amazing beer lineup right now featuring local breweries @otherhalf.flx @bigditchbrewing @fifthframebrewing and @three_heads_brewing
It’s Friday you deserve a cold one 🍺
We have seating outside even if there’s a sprinkle or two!
To sit on our patio, make a special request on the Resy app or let us know over the phone by calling (585)483-7333. All requests are accommodated by the order in which they’re received.
Can’t wait to see you tonight!
New and improved website (www.reddrochester.com) launched today. Better functionality, graphics, and guest experience. Many thanks to Lindsay and her team at Linden Digital Marketing and Mark Smillie. #lindendigital
The sights and smells of spring changing over to summer 👌🏼
SPREAD THE NEWS🚨
REDD is looking to add talented and dedicated professionals to our back of house team. We are currently hiring line cooks, prep cooks and dishwashers. Please send your completed resume to our CDC, Bradley@reddrochester.com.
Excited to announce two new FLX selections! Highly anticipated 1st vintage of Riesling from celebrated wine maker Paul Hobbs “Hillick & Hobbs” label along with a new Chardonnay from one of the finest producers in the region, Ravines. Made from partially dried grapes, this wine is a great balance of fruit, acid & spice.
In addition to the menu-
Grilled red snapper tonight with spicy salsa roja, asparagus, blue corn sopes and sweet corn.
Special tonight, Korean beef tips marinated in gochujang, mint & garlic, topped with crispy fried garlic, ginger and chili’s, lime zest, soy mirin, sesame, cilantro, mint, and radish.
💪🏼Flexing our mussels. Serving these and other delectable dishes at dinner beginning at 5PM. Make your reservation now on Resy!
‘Life, it's a mixture of sunshine and rain’ -Stick Figure. Regardless of the weather, our patio will be ready. Dinner service Monday-Saturday.
Spread the word! REDD is actively seeking a bar manager and bartenders to add to our staff. Please drop off a resume anytime 12-3PM daily or email yours directly to reddrochester@icloud.com.
A bevy of textures and flavors are layered in this beautiful mound of tuna tartare. Always a must have at REDD.
Open at 5pm tonight!
The stage is set for an unforgettable evening at REDD. Our private dining room comfortably accommodates groups of up to 30. Please send any private dining inquiries to Jenna@reddrochester for more information on hosting an event with us.
This is our favorite spot to sit at the bar. Come by tonight and try the new @sweetwaterbrew on draft
@chf2dth preparing gnocchi for tonight’s dinner service
Have you tried our gnocchi “cacio e Pepe” yet?
REDD is searching for a barista to add to our team! Please submit your complete resume to reddrochester@icloud.com
We proudly serve @fuegocoffee and @javascafe and need an experienced barista for lunch and dinner services.
Send us a DM and tag your friends below!
Good morning☀️! Brunch today 11:00 AM - 2:30 PM
Gearing up for a busy weekend!
Patio is ready to go and we still have reservations open for brunch tomorrow.
Call us (585)483-7333 to join us for brunch tomorrow and dinner on Monday night
REDD is looking to hire for both front and back of house positions. This includes hosts, server assistants, servers, line cooks, porters and dishwashers. Please send your complete resume to reddrochester@icloud.com for consideration. We look forward to meeting you!
We have the cure for a case of the Mondays... @adam_p_moon behind the bar and dinner is back on Mondays from 5-9:30PM.
In addition to tonight’s menu, we have several cowboy ribeyes for two from @rosenkrans_farm.
MONDAYS ARE BACK 5/10! Pleased to announce the return Monday night dinner service @reddrochester. Reservations available online through the Resy app or by calling (585)483-7333.
TOMORROW! Don’t miss out on these dishes and drinks.
This is the menu being served Wednesday for Cinco de Mayo. We’ll have limited seating outside but still have a few spots available. Can’t wait to see you all🎉Bar is open at 4PM
REDD is currently hiring for all positions front and back of house! Please email your complete resume to reddrochester@icloud.com for consideration.
#nowhiring #hospitality #REDD #restaurantlife
Cinco de Mayo was always a big day to celebrate at REDD in Napa and we are continuing the tradition here in Rochester this coming Wednesday May 5th. We can’t wait to share what we have been working on with you all🎉
Reservations are filling up quickly for our Mother’s Day brunch but there still are plenty of reservations open for the following weeks! Sunday Brunch is back beginning May 9th and each week thereafter. Call for reservations (585)483-7333 or book through the Resy app.
In celebration of all Mothers we are pleased to announce the return of Sunday brunch service Mother’s Day, May 9th. Reservations are open from 11AM to 2:30PM and available through the Resy app or by calling (585) 483-7333.
Doors open at 11:30AM today for lunch! The sun is shining and the drinks are flowing. See you soon 👌🏼
‘Neither snow, nor rain, nor gloom of night stays these courageous foragers from the swift completion of their appointed rounds.’ -Herodotus (sort of) The ramp harvest continues!
Genesee Brewing’s RUBY RED KOLSCH Now available on draft @reddrochester
#genny #rochesterny #rubyredkolsch #geneseebrewery #beer
In addition to the Spring 21’ menu tonight, ramp spaghetti featuring locally foraged wild leeks in three preparations sautéed, grilled and a incorporated into a cream sauce.
Proud to offer the 2020 vintage of “The Monarch Challenge” Rosé by @carlomondavi at RAEN. Full malolactic fermentation on 100% Pinot Noir derived from the Sonoma coast. All of the proceeds of its sale go to to The Monarch Challenge, a project focused on clean farming practices and the restoration of pollinator communities.
Rosé season is here! This blend from Côtes de Provence is new to our by the glass selection. It drinks bright and lean, with a rush of expressed lemon peel on the nose and strawberries and young stone fruit leaving a lasting finish. A beautiful wine to pair with dishes from our Spring menu. Stay tuned for more bottle additions from our Sommelier Tom Ruffing and Chef Reddington.
NEW TO THE MENU!
Grilled gochujang spring vegetables with tri-colored quinoa, coconut broth, peanut vinaigrette and pickled sunchokes. Vegan main dish with an incredible depth of flavor.
MARK YOUR CALENDAR! The 5th of May is going to be a big day at REDD. We’ll be serving a special menu that night focused on Mexican cuisine with drinks to pair. Book your reservation now!
What a weekend! Thank you Rochester and our friends who visit from far and wide for the love and support. We’re so excited for what this year has in store including the renovation of our patio and expansion of of our hours as well. As always stay tuned here and follow us on Facebook too for the latest updates to service and our menu. 🎉
Sourced and flown in from Maine, scallops caramelized w/ cauliflower, capers, raisins, almonds. In addition to dinner service, we are open for lunch every Friday 11:30 AM - 2:30 PM. #reddstaple
Another new dish from REDD’s Spring ‘21 menu, grilled chicken over jalapeño andouille cheddar grits and parsnip, finished with chicken jus and local mustard greens from Bolton farms.
Gimme a beet!
Our newest Bibb salad features lettuce from Bolton Farms, snap peas, asparagus, chèvre encrusted in za’atar spice, carrot, snow peas, candied walnuts and ginger carrot vinaigrette. It can also be prepared vegan.
This will be the first full week of our latest Spring menu and today we get the feel of true Spring weather👏🏼🌺
Open interviews tomorrow at 24 Winthrop St from 12-4PM. We are looking to fill spots in all positions for the front and back of house. All you need to bring with you is a resume and professional references! We look forward to meeting you🤞🏼
When the daffodils appear, spring menu is near.
Adding a few new bottles to our ever expanding wine list. LEFT TO RIGHT: Two wonderfully unique expressions of Pinot Noir from Sonoma and a classic 2017 1er cru from Chassange-Montrachet. Also two new bottles of Sauvignon Blanc, one from Napa Valley, the other from Sancerre.
Fish fry in full effect today! Serving lunch 11:30-2:30PM. See you soon
NEW MENU TONIGHT! This is our Hudson Valley Duck Leg Confit over asparagus purée, lentils, English peas with garlic cream and prosciutto wrapped asparagus spears.
Currently hiring all front and back of house positions! We’re looking for qualified professionals to join our team as we head into Spring 2021. Please send resumes to giovanna@reddrochester.com OR reddrochester@icloud.com.
Open interviews will also be held Monday 3/29 from 12-4PM. All that is required is bringing a copy of your resume and professional references. We look forward to meeting you!
Balmy evening tonight! We have several tables outside tonight available after 7PM. Please call (585)483-7333 to request a spot on our patio.
Niçoise Salad featured today with olive oil poached tuna, egg, bibb lettuce, arugula, frisée, capers, olive, radish, fennel, charred broccoli and lemon vinaigrette
Sun streaming into our private dining room🌅
If you would like to book your next special event with a group of up to 30, please call us at (585)483-7333 to book our private dining area.
Join us this week for dinner or lunch on Friday🍴
Open at 5PM tonight with reservations available through the @resy app or just stop in!
Happy International Riesling Day🍇these are a few of our favorites producers. @hermannjwiemer @j._b._becker #ullistein #vonwinningriesling #rieslingday #rieslingordie
Some newly spun sorbets for the dessert menu tonight!🧊
Pictured in the bottom left, Mandarin-Tangerine and Pear swirl and on the top right, Guava.
The sun is shining on 24 Winthrop St today☀️We’ll be beginning work on a patio revamp for Spring ‘21 at the end of the month. Until then join us inside for dinner- open at 5pm!
Reservations now open for Easter Brunch on Sunday, April 4th! You can book through the @resy app or by calling us at (585)483-7333.
NEW COCKTAILS on the menu tonight! Open at 5PM grab a seat at the bar or book your reservation through the @resy app. If you’re not dining out yet, you can always place a takeout order by calling (585)483-7333 or using the @tockhq link in our bio!
Open at 5PM tonight and these littleneck clams the perfect dish to start👌🏼with Spanish black rice, garlic, parsley, chili flake and chorizo, but can be prepared pescatarian friendly. Crostini topped with garlic aioli are laid on top and finished with chives.
Sonic Youth
The end of your work week is quickly approaching! Unwind with us at the bar and enjoy a cocktail at 5pm🙌🏼
Our Hudson Valley duck leg confit being removed from the fat in which it is slowly cooked. The rich aroma from this removal process fills up the kitchen and dining room.
Available for dine-in and on our takeout menu.
A close up of the latest plating of our mesquite grilled NY strip. Featuring @rosenkrans_farm beef, butternut squash purée, caramelized mushrooms and roasted shallot jus. Enjoy this dish tonight at @reddrochester
Raise your hand if you love @resurgencebrewingco🙌🏼 out of Buffalo, NY. We are pouring their Sponge Candy Stout on draft and it is perfect for milder winter evening like tonight. Enjoy a pint at the bar or with dinner. Serving dinner until 10PM
Looking to build our team with more talented individuals as we get closer to Spring 2021
Please submit resumes and appropriate references to reddrochester@icloud.com!
NEW “poutine” fingerlings on the menu at REDD with bacon gravy and melted cheese.
This week may be one of the last chances to enjoy this array of carrots and tomato jam with bbq fried quinoa on our @rosenkrans_farm NY Strip. What will Chef come up with next? 🤔
📸: @sweetsavorysara
Friday lunch is in full swing- serving through 2PM!
Pictured above is our egg salad on an English muffin. Full lunch menu available on our website www.reddrochester.com
@mase607 predicting a busy night @reddrochester If you’re looking to enjoy some take out, search no further than our Tock page. 🔗in bio!
#takeout #reddrochester #tock
REDD Proverb: ‘cold beer, warm pizza.’ Never too late to change your plans and stop in.
Appreciating the dining room at REDD this morning👌🏼
Seats are still available for lunch and dinner this Friday 2/12 and brunch on Sunday 2/14. Book your reservation now on Resy!
NY Strip from Rosenkrans Farm in Seneca Falls. Beautiful marbling and color. Cuts like butter. Ready for our wood fired grill 🔥 #rosenkransfarm #beststeakever #localpurveyors #nyfarms
Cacciucco, a Tuscan fish stew is featured tonight made with halibut, clams, shrimp, fennel, potato, carrot, onion, celery in a spicy tomato seafood broth.
Bright on the plate and on the palette☀️
Poached gulf shrimp, chili flake, pickled fennel, carrot, jalapeño, celery, topped with paprika garlic aioli, cilantro and chive
Winter Bliss
The muffin man @scrandalll just pulled these from the oven for our Smoked Trout dish waiting to be topped with trout aioli, olive oil, fennel and chili flake. #nooksandcranies
NEW HOURS🕚
REDD will serve dinner Tuesday through Friday from 5PM - 9:30PM.
On Saturdays we will open at 4PM.
Lunch is served on Fridays only, from 11:30AM - 2:30PM. Book your table now on Resy or reserve your takeout order using our page at exploreTock.com/REDD
Thrilled to announce we are able to host groups of up to 10 at REDD. Please call us at (585)483-7333 to book your special event or large party with us👌🏼
