My City June 2022

R edwood is best known for its Angus beef steaks ( let, Porter House, New York strip, Delmonico and sirloin) and sushi. “We are also known for our Ahi tuna,” Fernandes adds, “and our Norwegian Salmon is very popular.” ‚e most popular entree is the Filet of Salmon, served over a crab cake and topped with asparagus and hollandaise sauce. “We sell quite a bit of that,” he says. Also on the Redwood menu are delicious sandwiches, burgers, soups, oven-baked mac & cheese, and wood- red pizzas. At Redwood, the appetizers are meant to be shared, says the executive chef. Of the dozen choices, the Jumbo Wings are a customer favorite – slow roasted and tossed in house-made barbecue or hot sauce. “We serve the whole wing,” Fernandes says. Other popular appetizers include a yummy Spinach Artichoke Dip and succulent Pot Roast Quesadillas. “Our nachos are phenomenal!” Fernandes exclaims. ‚e Redwood Nachos are corn tortilla chips piled high with your choice of ground beef or shredded barbecue pork, queso cheese sauce, Colby Jack cheese, shredded lettuce, fresh pico de gallo and green onions, served with salsa and sour cream. For dessert you will nd “the world’s best cheesecake,” the chef adds. “We try to locally source as much as we can.” According to Fernandes, the restaurant format has changed over the past few years. Five years ago, they added a raw bar menu and it has become very popular.

EXECUT I VE CHE F LU I S F E RNANDE S

Continued on pg. 97 

33