Redbird

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)