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Holly Liss


Written by
Holly Liss

In a city the size of Los Angeles, there’s hardly a shortage of “game- changing” restaurant openings. Almost every week, it seems a space “re- concepts,” a chef moves kitchens, or a big new name in the food industry hops off the plane at LAX with a dream (probably no cardigan). And justly, people that get excited about these things get very excited. But living up to those lofty expectations and proving you can stick it out is another thing altogether.

Take a long exhale because at Republique, not only do they match their unfairly high expectations, they actually exceed them. When Republique opened, it replaced one of the most famous restaurant spaces in the city (Campanile). Breathtaking is an extremely gross word to be sure but, walking into Republique, it’s the one that comes to mind. Three separate kitchens spill out into the restaurant’s main dining space, creating the energy and feel of a marketplace in a courtyard in the kind of little village in France that probably has an extremely charming and difficult-to-pronounce name.

And that’s just the start of it.

Republique is a serious dining experience. First, put your wallet far, far away and don’t plan on thinking about it for the next few hours (or days). Second, take your time. The restaurant is a masterclass in interesting flavors and the art of actually taking your time to experience them. Start with their take on chips and dip (it’s actually pork rinds) and the best f*cking basket of bread you’ve had in your life. Make your way through the salads, the French pastas (the white corn agnolotti is a must) and end with a beef short rib or lamb shank that you’ll be thinking about for months proceeding.

This is culinary nirvana everybody. A restaurant that’s truly changing the game, taking risks, and taking us on the ride with them. I’d hop on if I were you.

Food Rundown

Chips and Dip

No salsa and tortillas here. At Republique they’re bringing out sea trout tartare with fried pork rind “chips.”

Escargots en Croute

Did you honestly think at a place like this the escargot wouldn’t be near perfection?

Wood-Oven Brussels Sprouts

Argue all you want that Brussels sprouts have had their moment. In the mean time, we’ll be eating your portion of the perfectly browned vegetable and smoked bacon, all over a gooey soft egg.

Charcuterie Board

Pick from any of their home-cured meats and go to town. Perfect for a big group.

Wood Oven Pan Drippings

Never has ordering bread been so imperative. Legit pan drippings from the kitchen all put into a bowl to dip their perfect French bread in. If it sounds disgusting, get over it immediately because this is a true highlight on the Republique menu.

White Corn Agnolotti

Tossed with Maine Lobster, this is the perfect way to experience pasta and still leave room for much more.

Australian Lamb Rack and Shank

Who cares that you’re in a French restaurant? Topped with fregola sarda, oven-dried tomatoes, and zucchini, this is a must-order entree.

Beef Short Rib

An absolute triumph. We want to order this again and again and again and then, once more.

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