Introducing Our 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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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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Crèmerie

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 of offerings includes Caramel, Vanilla, Chocolate, Gianduja, Strawberry, Creamsicle, Bay Leaf, Cherry Swirl, Mango Peach, Melon, Almond

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

Master Sommelier Bobby Stuckey joined us at Republique to pour 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 poured his very own Scarpetta wine

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

On August 14, 2018, Chef Walter Manzke at République teamed up with culinary MC Billy Harris for an intimate seated dinner. Guests enjoyed a multi-course wine paired dinner, chef meet and greet plus a hosted cocktail hour with hors-d’oeuvres. Proceeds from sponsors & auction benefited No-Kid Hungry & The Trotter Project. See below for a selection

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Holiday Gift Baskets + Baked Goods

République holiday gift baskets are now available for pre-order in two different sizes with festive treats from Chef Margarita Manzke and the pastry team. This season, we also have the following holiday baked goods available for pre-order: Panettone, Stollen, Berry Pavlova Rolls, Berry Tres Leches Cake, Passionfruit Raspberry Cream Pie, Banana Cream Pie, and Fairhill

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d’Angerville & Genot-Boulanger Winemaker Dinner | Friday, October 26

On October 26th, République is excited to welcome in winemakers Guillaume d’Angerville of Domaine Marquis d’Angerville and Guillaume Lavollée of Domaine Génot-Boulanger for a dinner paired with a special menu from Chef Walter Manzke. d’Angerville & Genot-Boulanger Winemaker Dinner  Date: Friday, October 26 Time: 7pm Cost: $300++ per person For reservations please email events@republiquela.com. Domaine

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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 10, 2018 Time: Seatings begin at 6pm Cost: $195 per person; Optional: $95 wine pairing, $195 ultra-wine pairing Reservations are no longer being accepted

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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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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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