Will République, in the former Campanile building, remain populist and delicious? (Allen J. Schaben / Los Angeles Times)
Flat bread with chanterelle mushrooms, braised leeks and fingerling potatoes. (Allen J. Schaben / Los Angeles Times)
Normandy butter and Margarita Manzke’s breads at Republique. (Allen J. Schaben / Los Angeles Times)
A detail of desserts: Stone fruit en croute wildflower honey ice cream, left front, apricot-pistachio tart, left, brooks cherry crisp, middle, nectarine-almond tart, right, and salted caramel chocolate cake, show in back, at Republique restaurant. (Allen J. Schaben / Los Angeles Times)
République has taken bistro fare to new heights under chef Walter Manzke’s mastery of polished cooking and fine detail. (Allen J. Schaben / Los Angeles Times)
The spot prawns are alive until just before cooking. (Allen J. Schaben / Los Angeles Times)
République now occupies the building that once housed the beloved Campanile. (Allen J. Schaben / Los Angeles Times)
Margarita Manzke’s apricot pistachio pie baked in cast iron. (Allen J. Schaben / Los Angeles Times)
