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Behold Redbird's Veal Fraser, the Most Epic Meat Dish in LA Right Now

The meatiest new dish in LA pairs snails and veal.

Matthew Kang is the Lead Editor of Eater LA. He has covered dining, restaurants, food culture, and nightlife in Los Angeles since 2008. He's the host of K-Town, a YouTube series covering Korean food in America, and has been featured in Netflix's Street Food show.

Welcome to The Hot Dish, a behind the scenes look at the making of the dishes of the moment. Up this week, chef Neal Fraser cooks up his namesake meat dish at Redbird.

The most talked about dish at Redbird is named after chef Neal Fraser: a hulking bone-in veal chop seared over a stately outdoor grill right smack in the main dining room. It all starts with free-range veal from Strauss Farm (in Wisconsin) that's seasoned heavily and placed over super-hot white oak. In the meantime, chef Fraser puts together the ragu of luscious veal cheeks, Burgundian snails, shallots, garlic, white wine, and reduced veal stock. Oh, don't forget the butter!

After the chop is grilled to medium rare, it's allowed to rest before an expert slice job. The earthiness of the snails, plus their unique texture, adds a nice contrast to that awesome hunk of meat. On the side, Fraser recommends the ooey-gooey pommes aligot, wild broccoli, or some cabbage with bacon.


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