Redbird Red Bird Neal Fraser St. Vibiana Cathedral St Vibiana Cathedral Saint Vibiana Cathedral Redbird

Redbird Menu

114 E. Second St. (S. Main St.)
Los Angeles, CA 90012
Cuisine: American / Contemporary
Redbird will offer a special prix fixe brunch menu from chef Neal Fraser and team on Sunday, April 9th, from 10 a.m.-2 p.m. Menu highlights include Cinnamon Crunch French Toast with cereal milk ice cream and spiced maple syrup, Harry’s Berries Tartine with strawberry, lavender goat cheese, fennel pollen and spiced honey, Scotch Egg with duck sausage, garden greens and roasted shallot vinaigrette, Congee with maine lobster, charred corn, soft egg, burdock, scallion and sichuan chili oil, and Spring Pea Cavatelli with speck, pea tendrils, truffle butter and lemon. The cost is $65, plus tax and gratuity. A separate children’s menu is also available. RESERVE NOW!
Openings: Dinner Wed.-Sat. 5 p.m.-10 p.m., Sun. 5 p.m.-9 p.m., Brunch Sat.-Sun. 10 a.m.-2 p.m.


Redbird, Los Angeles, CA

Redbird Restaurant Review:

About the restaurant & décor: One of the few remaining 19th-century structures in Los Angeles, the Cathedral of Saint Vibiana was dedicated in 1876 and served as a religious landmark for more than 100 years. After suffering damages in the 1994 Northridge earthquake, the historic building was eventually decommissioned and transformed into a special events venue. The rectory building adjacent to the cathedral houses Redbird, a restaurant from chef Neal Fraser. The restaurant's name is a reference to the cardinal whose offices were once located on this site. Entering from Second Street, guests find the lounge area with a marble bar, vintage furniture and a few tables at banquettes. The bar continues around to the courtyard garden, which functions as the main dining area and features a retractable roof. The simple design elements allow the architecture to shine.

Food & Drinks: The dinner menu delivers appetizers such as a delicious chicken liver mousse or hiramasa with passionfruit, shiso and hibiscus salt. Continue with bucatini with uni and lobster butter; Liberty duck with wild rice, plums and XO sauce; or whole grilled Basque turbot. Finish with olive oil cake. A vast array of choices from Austria to Argentina is presented on the worldly wine list; craft beers and cocktails are also a draw.

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