In The Kitchen: Republique’s Chef Walter Manzke On Salsa + Caviar

When does a trending LA restaurant transition from fad to forever? Just ask Chef Walter Manzke of top-ranked (and plausibly trend-proof) Republique, where seasonal California food is given the French treatment in a truly memorable way. The restaurant's name nods to the bustling Métro station in the heart of Paris, but the energy feels more like a charming rustic marketplace. Located in a 20's era stone building (formerly occupied by iconic resto Campanile), every detail of Republique feels grand --  from the dramatic facade to the green and white tiles -- and the food has always measured up.

During the day, Republique operates as a neighborhood cafe with pastries and other down-to-earth daytime eats. Dinner takes everything to the next level with updated classics like beef tartare, European white asparagus, little gem salad with green goddess dressing, octopus with pistachio, organic roasted chicken and so much more.

Chef Walter Manzke is the mastermind behind the menu. He and his wife, pastry chef Margarita Manzke, created Republique together (along with famed LA restaurateur Bill Chait) having worked in some of the top kitchens in the world. Walter's resume includes the renowned El Bulli in Spain and Patina in LA.

We love Walter's use of seasonal ingredients and traditional techniques in his work at Republique, as well as in his previous projects which include Church & State and Petty Cash Taqueria. We asked the top chef to join our In The Kitchen series and below he's divulging everything from his midnight snack of choice to his best food memory to date...

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