Republique Spaghetti alla Chitarra with Clams

Pasta Los Angeles

Republique is the hotly anticipated restaurant that replaced Campanile and La Brea Bakery, featuring Walter Manzke, his chef wife Margarita Manzke and business partner Bill Chait. The grand space, which is rolling out in stages, started hosting dinners in mid-December, showcasing the high-top, often-communal seating and global brasserie menu. Breakfast service, a pastry program and a more upscale back room with prix fixe menu are still to come. This is not to say people are suffering in the meantime. The seasonal dinner menu features California ingredients and primarily draws on European cooking traditions, though a premium pasta dish still took me by surprise. Spaghetti alla Chitarra ($19) consisted of firm pasta tossed with two types of clams, meaty, brinier Manila clams and supple razor clams extracted from their long, thin shells. It’s no cote de bouef, but sauteed with garlic and chile flakes and sprinkled with crunchy breadcrumbs and parsley, this made for a satisfying pasta dish.

Address: 624 S La Brea Avenue, Los Angeles, CA 90036
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Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

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