Since its opening in late 2013, the skylight-adorned République (former home of Campanile) in Highland Park is packed nightly with eager patrons enjoying the restaurant's beautifully executed French bistro fare. Restauranteur Bill Chait, Executive Chef Walter Manzke (who has worked in such notably heavy-hitting kitchens as El Bulli, Bastide, Patina, Church and State), and his wife, Pastry Chef Margarita Manzke, have created a bustling environment that encourages you to revel in eating to your heart's content. The Charcuterie Boards are so large they nearly exceed the rustic tabletops, and are generously loaded with carnivorous treats - we sampled the Jambon and the Duck Liver Mousse, both of which were superb - especially when accompanied with Manzke's Artisanal Bread and Normandy butter! We had our hearts set on Moules Frites (to try the restaurant's famous fries, which Jonathan Gold proclaims are the best in LA), but as it made a rare disappearance from République's menu that particular night, we opted for the Beef Shortribs, which were perfectly, unctuously braised. The bar also boasts delicious cocktails, including the best Moscow Mule I've ever had, and their breakfast menu, including an array of many hard-to-choose-from pastries, is worth a future post of its own.
Bernie Dexter I'm All Cheers Dress
Lips: Lime Crime Velvetines in Red Velvet