BOBBY STUCKEY DINNER + SCARPETTA WINE DINNER | TUESDAY, AUGUST 21

Master Sommelier Bobby Stuckey will be on hand pouring Scarpetta, his northern Italian wine project alongside a special dinner menu from Chef Walter Manzke. In addition to Scarpetta, Bobby owns Pizzeria Locale, Tavernetta and Frasca Food and Wine, which won the James Beard award for outstanding wine program in 2013.  Stuckey will be pouring his very own

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BILLY HARRIS DINNER + CHEF WALTER MANZKE | TUESDAY, AUGUST 14

Join Chef Walter Manzke at République along with culinary MC Billy Harris for an intimate seated dinner. Guests will enjoy a multi-course wine paired dinner, chef meet and greet plus a hosted cocktail hour with hors-d’oeuvres. Priced at $200 (includes tax & tip) with proceeds from sponsors & auction benefiting No-Kid Hungry & The Trotter Project.

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JEAN-FRANÇOIS PIÈGE DINNER | THURSDAY, MAY 10

With two Michelin stars under his belt, acclaimed French Chef Jean-François Piège brought his expertise, heart, and ambitious culinary pedigree to Los Angeles for a one-night dinner at Republique. Event Info Date: Thursday, May 10th Time: Seatings begin at 6pm Cost: $195 per person; Optional: $95 wine pairing, $195 ultra-wine pairing Reservations are no longer being accepted for

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Bar Director: Shawn Lickliter

Shawn Lickliter grew up in East Tennessee. His motto, “Eat your grandmother’s cooking, while drinking your grandfather’s moonshine”. He began working in restaurants when he was 15 years old and found his way into bartending when he started college. Shawn also worked at his local specialty liquor store where he learned all the ins and

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Introducing Our New Wine Director: Sam Rethmeier

Born and raised in Orange County, California, Sam Rethmeier was drawn to the restaurant industry from a young age, working at different restaurants throughout Orange County from the age of 17. When Rethmeier was 20 he moved to Boulder, Colorado and it was there that after much persistence Rethmeier scored himself a position at the

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Chef de Cuisine: Chris Carrillo

California born and raised, Chris Carrillo, has always had a passion for food and cooking. Carrillo has been at Republique since pre-opening in 2013 and has worked his way up to Chef de Cuisine earlier this year. Carrillo oversees the kitchen and writes the daily menu, while still keeping an eye on everything going on

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The NoMad Truck x Republique

The NoMad Truck (by Chef Daniel Humm and Will Guidara) will launch its August burger collaboration with our very own chef Walter Manzke this Wednesday, August 2 from 11am to 3pm outside of République. Inspired by the flavors found in République’s signature Little Gems salad, Manzke’s burger features a crispy panko-crusted chicken patty, avocado, Serrano chili, lime,

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Crèmerie

Summer has arrived and the hot months have us thinking of none other than ice cream! Chefs Walter and Margarita Manzke are excited to continue cooking up new ice cream flavors at the Crèmerie Artisan Ice Cream window at République. All ice cream is handmade in-house with 12 rotating flavors that change daily. A sample menu

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Fruit Crisp Recipe by Margarita Manzke

This simple and  delicious dish made by our very own Margarita Mankze can be made using most types of seasonal fruits.  Enjoy! 1. Filling: 1200 g Fruit (Pictured Stone Fruit 1 cup Sugar 1 TBSP Lemon Juice 4 TBSP Potato Starch 2. Streusel: 290 g All Purpose Flour 200 g Sugar 1 tsp Salt 8oz.

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Now and Then

Built in 1928 for Charlie Chaplin as a business investment, this iconic building stands as a landmark in Los Angeles. République Restaurant (Present Day)   To find out more about the history of the building, see the article on Architectural Digest

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