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  • I have this thing where I am much more likely to go to your restaurant if you have a menu posted somewhere (website, Facebook, whatever). The down side of this is that you can get your heart set on something only to not have it available. Such is the case with Reddstone. I went for their lunch hours on Friday with a coworker. The place was dead. Totally empty when we walked in, and with the eerie reddish light and all black furniture I wondered if I had accidentally wandered into a crack bar. The menu, despite being three dog eared pages printed on copy paper, is 1/3 of the menu they have online. The salad I was lusting over? Not there. Nor was the sandwich my cohort wanted. He was brave and asked if they could make it anyway. Not wanting to be a pain, I settled on the French dip. He got the Reuben "Asia" (SCHEZUAN HOUSE CORNED BEEF, KIMCHI SOUR KRAUT, CREAMY SESAME ISLAND, SWISS, RYE), which I thought had sounded good but actually ended up looking kind of gross. He liked it though, which is what counts. I got the Dip the French (SLOW ROASTED BRISKET, SWISS, FRENCH BREAD, AU JUS), which was actually on two slices of sourdough rather than French bread. The brisket had a few pockets of fat and overall it was really chewy - it could have benefited from a few more hours of "low and slow". Honestly though, any negativity toward the brisket paled in comparison to the bread. It was soaked in butter prior to grilling. Soaked. With each bite I could taste the butter oozing out of the bread and into my mouth. I don't normally eat very greasy food, so that could be a factor, but after 1/2 a sandwich I was so sick to my stomach I couldn't continue. I was sick for the rest of the day. Sandwiches came with shoestring fries (no mention of the daikon slaw that's also on the online menu) and a neon yellow pickle. I never turn down a pickle, but this one looked like it was exposed to some type of nuclear meltdown. - I have to assume that the place is better at dinner with a full menu and a kitchen that's actually ready to feed people. If it isn't, I am not sure how this place sustains the hype.
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