(Ph. © Elizabeth Daniels)
For Los Angeles, the location is rife with history: the former home of culinary landmarks Campanile and La Brea Bakery, as well as the site of Charlie Chaplin’s offices in 1929. The address’s past is deftly referenced by République
—chef Walter Manzke’s new restaurant, named for the sobriquet of Paris’s bustling 3rd arrondissement.
The soaring, cathedral-like space, with its white brick and wall of windows, was transformed by Manzke and architect Osvaldo Maiozzi into an environment that feels part industrial loft, part French farmhouse. Copper light fixtures, tumbling block–tile floors, and communal tables of reclaimed wood are the backdrop for classic bistro items such as moules frites and house-made charcuterie. Manzke’s wife and partner, Margarita (who studied pastry at Le Cordon Bleu), oversees the restaurant’s café, which is due to open for breakfast and lunch service in mid-December, offering an array of artisanal patisseries, baguettes, and boules.