Editorial Review of
The Red Door
At The Red Door, Chef Johnston has created 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 such as: seasonal produce from Suzie’s Farm, 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, Chef Johnston 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. Most wines are offered by the glass and most by the ½ glass, allowing guests to create their own wine and food tasting experience.