République

The building at 624 S La Brea Avenue was put up in 1929 by Charlie Chaplin, designed in the Gothic Revival style with an interior courtyard and a patterned tile floor. It later became home to La Brea Bakery and Campanile Restaurant. When Campanile closed in 2012, chefs Walter and Margarita Manzke and restaurateur Bill Chait opened République in the space, in 2013.

A bakery in front, a dining room in back

The layout is part of the idea. A casual bakery, café and bar sit at the front, and a more formal dining room is in the rear. The menu is French-inspired and written daily by the chefs, covering brasserie dishes at dinner and a long list of baked goods earlier in the day.

The pastry side

Margarita Manzke makes a large range of breads and pastries, both sweet and savory. Brioche dough takes many forms: brioche French toast, sticky "bombs" with maple, brown sugar and pecans, and bombolini filled with jam or custard. In 2023 she won a James Beard Award for Outstanding Pastry Chef or Baker, and the bakery has appeared on lists of the best French bakeries in the country.

Breakfast, lunch and dinner

Breakfast and lunch run daily from 8 AM to 2 PM, with dinner on most nights, so the restaurant works for a pastry and coffee, a long lunch or an evening meal.

Common Questions

What are the hours?
Typically breakfast and lunch 8 AM to 2 PM daily, dinner Tuesday to Friday 5:30 PM to 10 PM and Saturday 5 PM to 10 PM, with dinner closed Sunday and Monday. Confirm before you go.

Who owns République?
Chefs Walter and Margarita Manzke.

What is the building's history?
Charlie Chaplin built it in 1929, and it later housed La Brea Bakery and Campanile.

What should I try from the bakery?
The brioche items, including the sticky pecan "bombs," and the bombolini.

Has it won awards?
Margarita Manzke won a 2023 James Beard Award for Outstanding Pastry Chef or Baker.