Located in the former rectory of the historic St. Vibiana’s Cathedral, this DTLA stunner from acclaimed chef Neal Fraser offers a seasonal menu of New American cuisine (often featured on ‘hottest dishes in LA’ lists). Elegant and comfortable, the space features three dining venues—an indoor-outdoor bar, a lounge, and a courtyard with a retractable roof.
“Redbird’s seasonally driven modern American menu has the sophisticated leanings that this town has come to expect from chef Fraser. From the gougere-like bread–pleasantly spongy tapioca-flour treats served in a cloth bag—to the “kickshaws” (a name the restaurant has given to the smallest plates), appetizers, and mains, the beautifully plated dishes showcase expert restraint and thoughtful preparation. The menu also resists pegging with its mix of cultural references—mole, pot pie, tempura, foie gras, prosciutto, and head cheese all show up.” – LA Magazine
“[Chef] Fraser excels at big hunks of protein, be it an extravagant slab of seared foie gras served with tart quince and cocoa nibs, or a rack of red wattle pork accompanied by roasted apples and turnips, the pig fat crisped just so at the edges, the interior juicy and piggy. The 36-ounce porterhouse could feed a table of four and provides some deeply gratifying bites of beef, tangy and charred and bloody. The meaty goodness continues with a gemelli pasta bathed in swarthy braised goat and served with rapini and a poached egg, as well as a chicken pot pie, its contents rich and deeply flavored by chicken heart and chanterelle mushrooms.” – LA Weekly
[on ‘The Most Epic Meat Dish in LA Right Now:' Redbird’s Veal Fraser] “The most talked about dish at Redbird is named after chef Neal Fraser: a hulking bone-in veal chop seared over a stately outdoor grill right smack in the main dining room. It all starts with free-range veal from Strauss Farm (in Wisconsin) that's seasoned heavily and placed over super-hot white oak. In the meantime, chef Fraser puts together the ragu of luscious veal cheeks, Burgundian snails, shallots, garlic, white wine, and reduced veal stock. Oh, don't forget the butter! After the chop is grilled to medium rare, it's allowed to rest before an expert slice job. The earthiness of the snails, plus their unique texture, adds a nice contrast to that awesome hunk of meat.” – Eater LA
The historic space, re-imagined by Amy Knoll Fraser and Robert Weimer, is at once refined and casual, classic and contemporary. The comfortable 25-seat lounge features Spanish baroque details – a hand-painted ceiling and beams – and mismatched mid-century sofas and chairs. A large wraparound marble bar (24 seats) connects the lounge and the open, airy courtyard, which serves as the main dining room. White walled, with arched doorways, tiles, and woodwork reminiscent of yore, the 66-seat space also features a sleek retractable roof.
114 East 2nd Street
Los Angeles, CA 90012