"There’s a lot of really incredible stuff to eat at Republique - like the brown butter agnolotti, the quail with chantarelles, or the duck breast with porridge. And you could order any of it and be happy. But what we really like to do here is sit at the bar, order some house bread with French butter, a couple cocktails, and eat their next-level cacio e pepe. The bucatini is firm, and they use (we think) an entire wheel of Parmesan in it. Will you walk out with swollen fingers from all the salt? Perhaps. But you won’t care, especially after a couple of their fantastic Fig cocktails." - brett keating
Jakob Layman