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Red Brick
RESTAURANT SUMMARY

Tucked an hour beyond the capital’s bustle, Red Brick resides at the heart of the Farmers Circle, a 1,730-acre working estate where heritage architecture and living agriculture converse in hushed harmony. The restaurant’s beautifully restored period barn exudes warmth—sun-burnished timber, soft candlelight, and generous space that frames nature as the evening’s first course. It is a setting of purposeful calm, engineered for guests who prize discretion, provenance, and the private pleasures of time well spent.
Chef Arnór composes a hyper-seasonal tasting menu that feels at once elemental and exquisitely poised. The majority of ingredients are drawn from the estate itself, with the remainder sourced from trusted neighbors; each course speaks with the clarity of its origin. Opening snacks are refined yet inviting—delicate bites that announce texture and tension—while a signature moment arrives with skrei gently bathed in a silken chicken sauce, a luxurious counterpoint that amplifies the fish’s cold-water purity. Later, a luminous trio of mint, sea buckthorn, and carrot brings a cool, fragrant brightness that lingers with precision.
Service is quietly choreographed by a genial, deeply informed team who present each plate with gentle cadence and a fluent understanding of the farm’s rhythms. The room hums with a contained elegance; conversation is intimate, the lighting flattering, the sense of occasion undeniable. Sustainability here is not a slogan but a living practice—an ethos that guides how ingredients are grown, gathered, and honored on the plate.
For those who prefer the evening to unfold without hurry, Red Brick offers cosy bedrooms just steps away. A stay transforms dinner into a serene rural interlude: wake to views across fields that fed the night’s menu, inhale the clean morning air, and feel a rare continuity between land, kitchen, and guest. This is fine dining with a heartbeat—an experience that celebrates the luxury of authenticity, the poise of restraint, and the enduring pleasure of a table set with intention.
CHEF
ACCOLADES
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(2024) Michelin Plate
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