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Restaurants & Bars 43

Republique by Walter Manzke, impressions+photos

Johnny L | Nov 28, 201312:54 AM

Having never had the chance to try Manzke's cooking I assembled Chrishei and Offalo to help me work my way through part of the extensive menu.

Photo set here:

Pig's Head: Not much in terms of actual pigs head but it was a good frisee aux lardon salad with an oeuf on top. Addition of lentils added a nice weight to the dish.

Beef tartare - Very tender and well dressed, overall a nice simple tartare.

uni scrambled eggs on toast - pretty much tastes what it looked like, not knocking on it but not must order for me.

charcuterie board - an amazing selection of house made dry cure sausage and terrines/rilletes. The pork rilletes is worth ordering by itself but the gallotines and terries were not bad at all.

Pork Rinds - very light and airy, the chili vinegar dipping sauce was a nice touch.

Cote de Porc - An amazing selection of pig products, sausage, chops, belly, bacon wrapped salsify with spatzle and fruits. The chops themselves were cooked perfectly, the pork belly was juicy with a crispy skin as well.

Desserts - bombloni, passion fruit tart, sage panna cotta, and caramel pot de creme can't say I'm a huge sweets person so I did not find the desserts to be notable to me but I did enjoy them nonetheless.

For me I think this is a restaurant that has hit the ground running and is worth checking out, service is great and we didn't experience any hiccups with food wait times. If you aren't planning on checking it out soon then be sure to keep an eye on it, I suspect much of the menu will change.

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