Vive La France

Part bakery, part bistro, Republique delivers both scrumptious pastries for the breakfast crowd and dinner fare that has lured all LA foodies- myself included. Built into a storied location, Republique was once home to Campanile and La Brea Bakery- having opened in 1989, it was almost as beloved as the Hollywood sign- where Nancy Silverton and Mark Peel took California cuisine in a personal direction. Now another husband and wife team are reviving one of LA’s finer 1920’s buildings- once owned by Charlie Chaplin- as its grandeur and history have been respectfully restored where every iconic aspect of the building remains intact…just better. Acclaimed chef Walter Manzke and his pastry chef wife Margarita named their uber hot restaurant after a busy transfer point for the Paris Metro, therefore the menu is French rooted. I would know, as my dining companion- New York man- ordered our fair share to sample which was magnifique.

Manzke, a San Diego native, worked in some of the most renowned kitchens in Europe such as El Bulli in Spain and Alain Ducasse’s La Louis XV in Monte Carlo. Stateside he spent 6 years at Patina- when it was on Melrose in the 1990’s- as executive chef, and later opened three successful restaurants in Carmel, including L’Auberge Carmel. Most recently Manzke was part of the team at Church and State downtown, and has now partnered with local restaurant impresario Bill Chait- who is also behind Bestia and Sotto- having opened Republique last November. Charcuterie plates, grass-fed beef tartare, roasted cauliflower with Madjool dates, and parsnip ravioli are just some of the items that consist of the best local ingredients and produce Manzke brings to diners in a relaxed yet refined environment. Margarita’s excellent rustic desserts- such as grape or dark chocolate tarts- are touted for her technique and inventiveness. I wonder which Manzke inspired Los Angeles magazine to throw down three out of four stars…then again, does it really matter? www.republiquela.com