Republique

République in Los Angeles, California, is a culinary gem that serves French cuisine in a unique and refined setting

Walking into République in Los Angeles feels like stepping into an elegant yet inviting space where history and modernity collide. The iconic building, originally designed by Charlie Chaplin in the 1920s, provided the perfect backdrop for a dining experience that’s both upscale and comfortably intimate. The high ceilings, exposed brick, and bustling open kitchen create an atmosphere that is refined and visually beautiful.

The evening began with an amuse-bouche: a small serving of CORN SOUP WITH BROWN BUTTER. Just enough to tease my palate, it was creamy and rich without being overwhelming, perfectly whetting my appetite for what was to come.

First out, the PEAR (private barrel rye, vermouth, yellow chartreuse, whey, citrus). It was the kind of drink that sneaks up on you with its balance of flavors—both bright and warming, with just the right amount of bite from the rye and complexity from the chartreuse.

Next, we moved into the cheese course—one of my favorite parts of the meal. The GALET DE LA LOIRE (cow, France) was earthy and mild, while the LE HERCULE (goat and sheep, France) had a tangy complexity that lingered pleasantly. My standout, though, was the FLEUR DU MAQUIS (sheep, Corsica), with its herb-covered rind and robust, savory flavor. Neither of our could pick our favorites. Everything was delicious.

The ICED OYSTERS (Kumamoto and Fishers Island oysters with barrel-aged mignonette) were the perfect pairing of something I love with something new to try. I’m an oyster lover, so pairing something I already enjoy with the nuanced flavors of the mignonette was a delightful new experience.

I couldn’t resist ordering the MUNAK RANCH HEIRLOOM TOMATO SALAD (gioia stracciatella, sugar cube melon, watermelon, basil, terre bormane riviera olive oil). It tasted like the beauty of late summer in my mouth. It reminded me of a tomato course I had at Alinea, the week prior.

One of my favorite moments of the evening came with the WOOD-FIRE ROASTED BRUSSELS SPROUTS (applewood smoked bacon, soft egg, frisée, dijon mustard vinaigrette). Crispy on the edges and perfectly charred, they were arguably the best Brussel sprouts I’ve had in recent memory. Plus, the fat pieces of applewood smoked bacon – simply – hit right.

To pair with the mains, I ordered a glass of the 2022 Brendan Stater-West, Saumur, Rouge wine. This was a cabernet franc that was silky and bursting with dark fruit and earthy notes.

It paired beautifully with the meal, especially with the main course: BLACK HAWK WAGYU ZABUTON (grilled portobello mushrooms, taiwanese spinach, baby carrots, porcini mushroom purée, black peppercorn beef jus). Cooked to a perfect medium, this tender cut of beef was simply irresistible.

The FRENCH FRIES (tarragon aioli) on the side was perfect. I asked our server what the secret was. She answered with a knowing smile: peanut oil.

By the end of the meal, we were both fully satisfied.

République delivers a dining experience that feels special without being overly formal. It’s the kind of place where the food is as beautiful as the setting, and where every bite feels well crafted in flavors.

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