The Design of Redbird, Robert Weimer Interviewed by Amy Knoll Fraser

The Design of Redbird, Robert Weimer, of Robert Weimer Design Interviewed by Amy Knoll Fraser, Owner/Operator of Redbird.  AKF: Robert, you and I have worked together for over a decade. You were working for Michael Berman when he designed our first restaurant Grace, which opened in early 2003. You were an integral part in the design […]

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A day in the life of a Redbird line cook: Marie

Marie Manalo, Redbird line cook, gives us a glimpse into a day in her life working in the Redbird kitchen. “Neal always says that he likes that I came from Outback Steakhouse. He hired me because I wanted to learn. He didn’t know what I was capable of and I didn’t know either. He and […]

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Wine by the Glass Goes High-End: Redbird Wine Director Ben Teig

We are pleased to now feature exclusive, high-end, and of-limited-production, wines by the glass. How do we do this you ask? We use a tool called the Coravin. Coravin uses transformational technology that allows you to pour your favorite wine by the glass, without pulling the cork. This is a very exciting opportunity as we will be one […]

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Recipe by Chef Neal Fraser

Sautéed Broken Arrow Ranch Venison + Squash flan, Umbrian lentils, escarole, huckleberries Serves 4 people 16 oz cleaned Denver Leg of Venison 1 kabocha squash 3 oz cream 2 whole eggs 6 oz Umbrian lentils 16 oz chicken stock 1 yellow onion, diced 2 garlic cloves 2 spring thyme 1 head escarole, cleaned and stemmed 3 […]

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