Located in the former Vibiana cathedral rectory, Redbird is a spectacular restaurant from chef Neal Fraser and front of house (and life) partner Amy Knoll Fraser. The light is so good in the dining room that you might think the design is heaven sent. The food is a refined blend of European and regional American influences. A parade of house-made pastries could include a blueberry and ricotta Danish, Berliner bursting with milk chocolate pastry cream, or butter Bostock crafted with brioche, toasted almond, and peach jam. Seasonal quiche may contain morels, ramps, and Gruyere. Regardless, each slab features a flaky crust and comes with endive salad. Hopping John is a rich play on a Southern classic made with Sea Island peas, Carolina gold rice, Benton’s ham, fried egg, and collard greens. If you’re eating light, spring chicken salad is a great choice co-starring crunchy snap peas, asparagus, soft egg, radish, mizuna, and tangy kefir ranch. Head bartender Tobin Shea serves a classic Bloody Mary, as well as a unique Modern Mary with clarified tomato and lemon, white balsamic, fennel, basil, pepper vodka, and soda for fizz.