Advertisement
Food

Maccheroni Republic restaurant in downtown Los Angeles

USC students Vicki Chang, left, and Erika Ignacio have dinner at Maccheroni Republic. The restaurant is the project of Antonio Tommasi and Jean-Louis de Mori, who ran Locanda Veneta, Ca' Brea and other fancy, well-regarded Italian restaurants.

USC students Vicki Chang, left, and Erika Ignacio have dinner at Maccheroni Republic. The restaurant is the project of Antonio Tommasi and Jean-Louis de Mori, who ran Locanda Veneta, Ca’ Brea and other fancy, well-regarded Italian restaurants.  (Allen J. Schaben / Los Angeles Times)

Share
Maccheroni Republic

Violetta di Melanzane, baked eggplant rolls stuffed with mozzarella.   (Allen J. Schaben / Los Angeles Times)

Maccheroni Republic

Trippa con Passarelli, calf tripe soup with Parmesan Passetelli pasta.   (Allen J. Schaben / Los Angeles Times)

Maccheroni Republic

Agnolotti di Cotechino, tortellini filled with Emilian sausage in a salsa verde.  (Allen J. Schaben / Los Angeles Times)

Maccheroni Republic

Maccheroni Republic co-owner Jean-Louis de Mori.  (Allen J. Schaben / Los Angeles Times)

Maccheroni Republic

The facade of Maccheroni Republic on Broadway.  (Allen J. Schaben / Los Angeles Times)

Food

More From the Los Angeles Times

Advertisement