REPUBLIQUE

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exterior, before dinner service.

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wine. inst3

chef’s table

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front part of the dining room where the cafe will be. Staff discussing.

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extended dining table in the main room. there is also a back room and a private dining room

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back room should open in January + private dining room (not pictured)inst5

tarte w/ homemade applewood smoked bacon lardons.

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black bass, chanterelles, maitake, shaved button mushrooms.

I’m happy to be part of another restaurant with biz partner Bill Chait and another chef-driven restaurant with a top notch LA Chef – Walter Manzke.  What’s so cool about this project?  We also have chef de cuisine from Thomas Keller’s group Rory Hermann (opened Per Se, was chef de cuisine of the Bouchon restaurants – you’ll see his name splattered around the Bouchon cookbooks).  Republique is french food, with roots in california – in other words it’s not strictly french bistro like Bouchon.  My favorites are items as the menu gets honed down are those with bread, -tarte flambe, duck gizzard tarts, because Walter’s wife – is an excellent baker.  Dishes that incorporate her baking prowess with his flavors are exponentially bamazing.  I’m not even sure that made sense – I’m still be in a food coma.

The wine list is varied and extensive, and the food changes every day.  In the front there will be a cafe, and at night, it transforms into the prep area for garde manger, or cold preparations of food like oysters, charcuterie.  Also to open is a back dining room that will be more intimate and quiet, and a private dining room upstairs that is under construction. but there will be wine and wine and more wine in that room.  Stop by for a drink, some oysters, some charcuterie.  Some duck confit and everything that is comforting in bistro food, along with some crazy tasty non-traditional french items… all housed in a redesigned 1929 building built by Charlie Chaplin.

more at http://www.republiquela.com coming soon.

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