‘Tis the season to be glamorous

Snowflakes may be flying, but that doesn’t mean your hair should stay folded beneath a wool hat. This winter, pair your chunky, cable knit sweater with a warm and attractive down ‘do.’ Celebrate the season with a cinnamon hue and smooth curls.

The rules: go long, go glamorous. Break out your big-barreled curling iron to create loose, luscious waves. This sweet style will hold up nicely no matter your mood — a ’60s-inspired updo with a deep side part, a shoulder-grazing bouncy and breezy look, or, if you must, peaking out from beneath a winter hat. And don’t forget your eyes: mix metallic gunmetal with smoky amethyst, and you’ve got looks to kill.

If you like to experiment with color in your hair, might we suggest a flash of shocking pink or purple, or a subliminal layer of black? This way, you can still experiment with vivacious hues without committing to an all-over dye job for which you may not fall head over heels.

Hat-head season is no excuse for the man in your life either. A short, tousled cut will hold up nicely under a cap without crimping his style. [AWM] alking into the fire lit entryway of Redfords

Steak and Seafood is a welcoming experience. One of the first people you will most likely be greeted by is Jodi Beckman. As Redfords’ front-of-the-house manager, Beckman is “The face of Redfords” for many people. “I’ve been in the service industry since I moved to Fargo in 2004,” Beckman said, “and I really love my job!”

“The questions I’m asked most frequently,” Beckman said, “are often about attire and children. Redfords is a fine dining experience, but we are not stuffy! We do have a children’s menu and love having families in. The dress attire is casual.”

The new menu at Redfords includes steaks, seafood, sandwiches, burgers, pasta, and salads. “We are no longer ala cart,” Beckman said. “Our new menu is on the web, and we post a weekly feature to watch for. We are open for lunch from 11:00 to 3:00, supper, and a Sunday buffet from 10:00 to 2:00. The pricing on our menus has changed also. It’s reasonable. It doesn’t have to be a large significant event for a family to come here to dine. We try to create a plate of food that is a good value and is special at the same time.”

Redfords is known for its woodfire grilled steaks. “Our grill is heated with oak and hickory wood,” Beckman said. “Customers are free to ask questions and watch as executive chef Joe Volske expertly grills each steak.” The steaks are not only expertly grilled; before you watch them start to sizzle, they have also been trimmed by Redford’s own butcher. “Our in-house butcher, with 30 years experience, preps all of our proteins: the pork, beef, and ribs. The flavors of our steaks are amazing.”

Redfords is a Fargo exclusive— not a chain restaurant. “You can’t go to another city and find us there,” Beckman said. “Everything we serve is homemade. We consider the cooking and serving as a craft.

The sleek yet comfortable décor includes intimate seating by one of two fireplaces, a sit down lounge with booths, a large bar, a spacious dining area, and a private dining room section. “Our staff offers a very pleasant table service and experience,” Beckman said. “We take pride in our menu knowledge. We have an extensive wine list and are happy to discuss pairings with the meal of your choice. With fine dining, we take the time to be personable with each table. We get a lot of repeat customers, which I really enjoy.”

Many events have been celebrated at Redfords. “We’ve done a fund raiser for Farm Rescue and one for the United Way. We host engagement parties and wine and spirit tastings,” Beckman said. “We also do business lunches. We are taking Christmas party reservations, and have musical artists in our lounge area every Wednesday evening.”

To view Redfords’ specials, menus, and happy hour details, go to redfordsfargo.com.