L.A. Weekly
Redbird is a restaurant for when the mood strikes to live high on the hog, a place for eating in a decadent but sturdy fashion. Chef Neal 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 $110, 36-ounce porterhouse could feed a table of four and provides some deeply gratifying bites of beef, tangy and charred and bloody. All photos by Anne Fishbein.
See also, Redbird, Neal Fraser’s Sophisticated Restaurant, Is Just What Downtown Needs
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