Redbird - Wine & Spirits Magazine


photo by Dylan + Jeni

Situated in an old rectory adjacent to a decommissioned cathedral, Redbird is a perennial contender for most beautiful restaurant in Los Angeles. Chef Neal Fraser’s menu is omnivorously Angeleno, mixing genres, cuisines and ingredients so that you won’t know whether to order the smoked tofu, the hamachi crudo or the gemelli with braised goat. Ben Teig’s wine list draws from 20 countries, its choices ranging from sparkling Greek xinomavro to Calaveras County albariño. Also check out the top-end wines preserved with a Coravin; Voillot’s 2011 Vieilles Vignes Volnay was recently on offer.

Patrick J. Comiskey covers US wines for Wine & Spirits magazine, focusing on the Pacific Northwest, California’s Central Coast and New York’s Finger Lakes.

This story appears in the print issue of April 2019.
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