It’s one of Navasota’s newest hot spots, but you’d never know it because it fits into the Railroad St. culinary scene so seamlessly, it seems like it must’ve been here forever. When Janice and Steve Scheve spent four years doing a spectacular renovation of the landmark P.A. Smith Hotel, they knew they’d need a world-class restaurant on the street level. “Red Board is railroad speak for ‘stop here,’” explains Janice. And you’ll definitely want to stop here for lunch or dinner as soon as possible.
Red Board’s chef, Craig Schmidt, has quite the resume. After his years of service in the army (and being among the first boots to hit the ground in the 1983 U.S invasion of Granada), he earned a Culinary Arts Degree from San Joaquin Delta College, followed by additional degrees in Baking and Pastry from the Culinary Institute of America (CIA) in Hyde Park NY. Chef Schmidt was among the team of chefs that opened the much-lauded French Laundry in California, one of the highest ranked Michelin star restaurants in the US. Red Board Tavern is likely one of the few places in the U.S. where you can get a chicken fried rabbit haunch, a corn fried Australian lobster tail, passion fruit barbecued dayboat sea scallops, and a Provimi veal liver with balsamic glazed cipollini onions. Or you might opt for crispy Duroc hog pork bellies after you try the Triple Play deviled eggs appetizer (think deviled eggs done three hypercreative ways—and you get to try them all).
The restaurant boasts an ever-growing wine selection, curated by its perfectionist and hands-on manager, Jacob Moore, along with daily features that showcase Chef Schmidt’s rich and varied background and travels. Don’t skip dessert, either. If you get too full to drive home, you can just roll into the exquisite P.A. Smith hotel and spend the night!
Red Board Tavern is located at 117 S. Railroad Street, Navasota, TX.
For more information visit the Red Board Tavern website.