Redbird

I’ve been a fan of Chef Neal Fraser for years, and was terribly saddened when his restaurant Grace shuttered in 2010. So I, like many others, anxiously awaited the opening of his high-end, downtown locale, Redbird. Housed in the rectory of St. Vibiana, the deconsecrated Roman Catholic Archdiocese Cathedral, the restaurant’s name is a nod to the Cardinals who had formerly resided in the upstairs living quarters of this beautiful building – considered to be one of the city’s oldest. Together with his wife and business partner, Amy Knoll Fraser, restaurateur Bill Chait, mixologist Julian Cox (of Bestia, Republique, Petty Cash, etc), and pastry chef Jashmine Corpuz, Chef Fraser has created a dining experience that is unique, elegant, and ultimately – delicious. Fraser is adept at creating flawlessly luscious, protein-centric dishes, as is clearly evidenced by the menu’s range – from traditional Posole with heritage pork belly and chicanitas; to a modern take on Santa Barbara sea urchin with wasabi “snow;” to a hearty, aged Liberty Farms duck breast with duck leg chorizo; to the always-decadent seared lobe of foie gras from La Belle Farms, paired with pistachios, cocoa nibs, Asian pear, cider jelly, and brioche. With a tequila-based “The Good Bishop” cocktail in hand, savoring these mouthwatering dishes almost feels like culinary sanctuary (as well as delectably sinful!). 

Dress: Dorothy Perkins Grey Flocked Spot Dress
Lips: Anastasia Beverly Hills Liquid Lipstick in American Doll
Brows: Anastasia Beverly Hills DIPBROW® Pomade in Soft Brown
Bag: Kate Spade New York

"Amuse Booze" aperitif with dry vermouth, clarified lemon, sherry, and simple syrup.

(left) The Good Bishop barolo chinato, tequila, amaro, lemon, cinnamon, all spice tincture. cooling cups and danty drinks, william terington, 1869 (right) French Bulldog cherry brandy, gin, lime, absinthe. recipes for mixed drinks, hugo ensslin, 1916.

Tempura fried smelt with citrus aioli.

Santa Barbara Sea Urchin with North Sea Shrimp, Nori, and Wasabi Snow.

La Belle Farms Foie Gras with pistachios, cocoa nibs, asian pear, cider jelly, and brioche.

Posole with Heritage pork belly and chicanitas.

Aged Liberty Farms Duck Breast with duck leg chorizo, hopping john, and pedro ximenez.