History is one of the main ingredients at Neal Fraser’s restaurant, Redbird, housed in a stunning landmark building that was formerly part of the Cathedral of St. Vibiana. The design allows diners to steal glimpses of the stately bell tower through the retractable roof. The airy courtyard dining room, populated with citrus trees and splashes of greenery, sets the backdrop for ordering artful dishes, such as Rabbitchetta—rabbit wrapped in porchetta and served with pea tendrils and a thyme sauce. The smaller, dimmer lounge is also a draw, with a marble bar, vintage furniture, and stiff cocktails shaken from recipes dating back to the 1800s. The menu denotes what year each drink was invented, like the Kinsale King from 1862, with Irish whiskey, stout reduction, lemon, and barrel-aged bitters.
History is one of the main ingredients at Neal Fraser’s restaurant, Redbird, housed in a stunning landmark building that was formerly part of the Cathedral of St. Vibiana. The design allows diners to steal glimpses of the stately bell tower through the retractable roof. The airy courtyard dining room, populated with citrus trees and splashes of greenery, sets the backdrop for ordering artful dishes, such as Rabbitchetta—rabbit wrapped in porchetta and served with pea tendrils and a thyme sauce. The smaller, dimmer lounge is also a draw, with a marble bar, vintage furniture, and stiff cocktails shaken from recipes dating back to the 1800s. The menu denotes what year each drink was invented, like the Kinsale King from 1862, with Irish whiskey, stout reduction, lemon, and barrel-aged bitters.
