Kentucky Colonel | By Tobin Shea

“This version of the classic Old Fashioned replaces the sugar with Benedictine, a French herbal liqueur.  It cuts back on the sweetness, while adding an herbal note.” -Tobin Shea, Redbird|Vibiana Bar Director Read on for a step by step on how to make our Kentucky Colonel cocktail at home… 1. Add 2 ounces of Bourbon […]

Read more

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 […]

Read more

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 […]

Read more

New Year’s Eve at Redbird

Ring in the New Year at Redbird. We’re delighted to announce our special New Year’s Eve dinner. This year, Chef Neal has created a three-course menu for $175 per person with optional wine pairings for $75 or $100. Amuse Bouche Course 1 | choice of: FLUKE CRUDO pear, rye, crème fraîche, caviar DAY BOAT SCALLOP sunchoke puree, roasted salsify, […]

Read more

Christmas Eve Dinner at Redbird

Redbird is delighted to announce that we will be offering a special Christmas Eve dinner this year. Chef Neal has created a four-course menu for $85 per person ($40 for kids) with optional wine pairings for $60 or $80. Amuse Bouche Course 1 | choice of: DELICATA SQUASH SALAD goat’s milk feta, roasted brussels sprouts, pumpkin seeds, […]

Read more