At The Red Door, Executive Chef Aaron Daily is constantly creating a seasonal menu featuring familiar American comfort classics executed with an updated style of preparation, presentation and a revolving door of fresh, locally purveyed ingredients including produce from our own organic garden, seasonal produce from Suzie’s Farm and other local growers, artisanal breads from Sadie Rose, homemade pickles from Happy Pantry and fresh brunch jams from Jackie’s Jams.
The Red Door’s wine list features selections with a focus on eclectic and small-production wines as well as gems from recognized winemakers from various regions around the world. With an extensive knowledge of wine and viticulture, GM Ashley Phillips enjoys pouring a unique rotation of boutique wines, many virtually unknown due to their small-lot quantities such as the Jezebel Blanc from Oregon and the Vino Valpredo Squeezebox Red blend. All wines are offered by the glass and most by the ½ glass, allowing guests to create their own wine and food tasting experience.
Patrons of The Red Door are also served a visually stimulating experience with the custom interior design and build of the restaurant by emerging interior designer, Sarah Watlington. A true family affair, the Watlington’s eldest daughter was brought on to transform the space into a contemporary and sophisticated bistro environment. The intimate space is inspired by the architecturally significant Mission Hills homes that surround the restaurant. With clean beadboard walls, a rich palette of creams and neutrals and decorative appointments that lend to the stylish, comfy living room appeal, the space reflects the eatery’s mission to deliver an up-market experience at down-market prices.