The main dining space, with a view of the cathedral’s bell tower, is retractable at Redbird in downtown Los Angeles. (Lawrence K. Ho / Los Angeles Times)
Vegetable crudo is bright with edible flowers and fresh from the farmers market. (Lawrence K. Ho / Los Angeles Times)
Braised goat with gemelli pasta. (Lawrence K. Ho / Los Angeles Times)
The pozole at Redbird, Neal Fraser’s restaurant in the former St. Vibiana Cathedral, is topped with a thick piece of pork belly. More great L.A.-area restaurants (Lawrence K. Ho / Los Angeles Times)
The main open dining space at Redbird is in the former rectory building at Vibiana. The ceiling is retractable. (Lawrence K. Ho / Los Angeles Times)
Rack of Red Wattle pork. (Lawrence K. Ho / Los Angeles Times)
The creamsicle at Redbird is made with tangerines and liquid-nitrogen ice cream. (Lawrence K. Ho / Los Angeles Times)
An artfully composed strawberry tart dessert. (Lawrence K. Ho / Los Angeles Times)
The lounge and bar at Redbird show elements of St. Vibiana’s design. (Lawrence K. Ho / Los Angeles Times)
The cocktail list was designed by Julian Cox and features favorites from century-old bar manuals. (Lawrence K. Ho / Los Angeles Times)
Jason Bowlin, chef de cuisine, in the Redbird kitchen. Jonathan Gold’s 101 (Lawrence K. Ho / Los Angeles Times)
