Republique’s attractive interior, wide-ranging wine list, craft cocktails and seasonally fresh, French-influenced cuisine combine for an almost perfect dining experience.

After years behind the stove at other people’s restaurants (notably Patina, Church & State and Bastide), chef Walter Manzke, along with his wife Magarita, opened Republique to instant acclaim. Sited in the former Campanile location (freshened and lightened so that its many fine 1920s-era details shine), there’s now a bakery, expansive bar and several dining rooms. It’s the Manzkes' passion project and their commitment to excellence is evident from the haute pastry counter at the front, to the exquisitely curated wine list to Manzke’s refined take on modern French bistro cuisine made from the best California ingredients.

Because of its central city location, Republique is both a power breakfast and lunch spot; weekend brunch is packed—the brunch no reservation policy means that waits can be long, so go early or go late to avoid the crush. Dinner reservations are accepted and recommended.

Ideal For

Breakfast meetings, lunch, brunch, client dinners and groups.

Favourite Table

Against the back wall in the dining room.

Favorite Room

The bar.

Signature Dishes

Pastries, the daily quiche, grass fed New York steak, house-made charcuterie, Liberty Duck leg confit

Signature Drinks

Whiskey Fix, Market cocktails, Rosé wine selections