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French Connections at République


Escargots en croûte at Republique.; Credit: Anne FishbeinEscargots en croûte at Republique.; Credit: Anne FishbeinEscargots en croûte at Republique.; Credit: Anne FishbeinEscargots en croûte at Republique.; Credit: Anne FishbeinStinging nettle tarte à l'Alsacienne at Republique.; Credit: Anne FishbeinEscargots en croûte at Republique.; Credit: Anne FishbeinBerkshire pig's headEscargots en croûte at Republique.; Credit: Anne FishbeinbaconEscargots en croûte at Republique.; Credit: Anne Fishbeinfarm egg at Republique.; Credit: Anne FishbeinEscargots en croûte at Republique.; Credit: Anne FishbeinStrip loin with sauce béarnaise at Republique.; Credit: Anne FishbeinEscargots en croûte at Republique.; Credit: Anne FishbeinWindow table at Republique.; Credit: Anne FishbeinEscargots en croûte at Republique.; Credit: Anne FishbeinView of the dining room at Republique.; Credit: Anne FishbeinEscargots en croûte at Republique.; Credit: Anne FishbeinFrites at Republique.; Credit: Anne FishbeinEscargots en croûte at Republique.; Credit: Anne FishbeinEggs on toast hors d'oeuvreEscargots en croûte at Republique.; Credit: Anne Fishbeinsoft-scrambled eggs at Republique.; Credit: Anne FishbeinEscargots en croûte at Republique.; Credit: Anne FishbeinBombolini at Republique.; Credit: Anne FishbeinEscargots en croûte at Republique.; Credit: Anne FishbeinChef Walter Manzke conducting a staff meeting at Republique.; Credit: Anne FishbeinEscargots en croûte at Republique.; Credit: Anne FishbeinCharcuterie offering at Republique.; Credit: Anne FishbeinEscargots en croûte at Republique.; Credit: Anne FishbeinRepublique's charcuterie.; Credit: Anne FishbeinEscargots en croûte at Republique.; Credit: Anne FishbeinServers taking notes at the staff meeting at Republique.; Credit: Anne FishbeinEscargots en croûte at Republique.; Credit: Anne FishbeinChicken on the wood fire rotisserie at Republique.; Credit: Anne FishbeinEscargots en croûte at Republique.; Credit: Anne FishbeinMeat hanging in the case at Republique.; Credit: Anne FishbeinEscargots en croûte at Republique.; Credit: Anne FishbeinBeef in the case at Republique.; Credit: Anne FishbeinEscargots en croûte at Republique.; Credit: Anne FishbeinThe oyster case at Republique.; Credit: Anne FishbeinEscargots en croûte at Republique.; Credit: Anne FishbeinFrench butter at Republique.; Credit: Anne FishbeinEscargots en croûte at Republique.; Credit: Anne FishbeinPickled vegetables at Republique.; Credit: Anne FishbeinEscargots en croûte at Republique.; Credit: Anne FishbeinSalted caramel chocolate cake at Republique.; Credit: Anne FishbeinEscargots en croûte at Republique.; Credit: Anne FishbeinBakery offering at Republique.; Credit: Anne FishbeinEscargots en croûte at Republique.; Credit: Anne FishbeinOrganizing table reservations at Republique.; Credit: Anne FishbeinEscargots en croûte at Republique.; Credit: Anne FishbeinView of the bakery at Republique.; Credit: Anne FishbeinEscargots en croûte at Republique.; Credit: Anne FishbeinA tart at Republique.; Credit: Anne FishbeinEscargots en croûte at Republique.; Credit: Anne FishbeinKilchoman scotch whiskey at Republique.; Credit: Anne FishbeinEscargots en croûte at Republique.; Credit: Anne Fishbein

République was a long time coming for chef Walter Manzke, who has been pursuing his own restaurant since leaving Church and State in early 2010. Manzke’s medium of choice has been French cooking, from haute cuisine to modern French to straightforward but impeccable brasserie fare.