LA’s République

I’ve already posted about the newest baby of chefs Walter and Margarita Manzke’s Sari Sari Store, at the Los Angeles Grand Central Market, and its modern Filipino menu, which is attracting Angelenos and tourists alike. Now, here’s my latest visit (in fact, just an hour back) at République, their posh space on La Brea. The Manzkes are also part owners of Wildflour Cafe + Bakery in the Philippines. Btw, reclaimed wood from the Philippines provides an old world charm.

The last time I was there, I had croque madame and sticky bomb (yummy!). With an extensive brunch menu, I couldn’t decide what to get, so had breakfast like I’m not going back again. Got two toasts — the popular mushroom toast with house-cured ham, egg and gruyere cheese, and burrata and bacon toast, with poached egg, avocado and jalapeño. Both were delicious, making my Monday a great start of a new week. Finished with a glass of iced Vietnamese latte.

Bought some goodies from the bakery.

Hope to also have dinner here soon.

My next post is all about the latest Filipino spot in LA

Sari Sari Store at the Grand Central Market LA

At last, a convenient stop for silog in Los Angeles! Just like its name, Sari Sari, which is the Filipino word for variety, the store or stall that opened last summer at the iconic Grand Central Market, offers notoriously liked traditional mainstream items, and lechon manok, arroz caldo and halo-halo are the Chippy, Halls and Coca-Cola here.

Caught Chef Margarita Lorenzana Manzke, one of the owners of Sari Sari Store, also a co-owner of the crowd-pleasing République on La Brea, and Wildflour Bakery & Cafe in Manila, a James Beard Outstanding Pastry Chef nominee, fervently working on buko pie, a mainstay at Sari Sari. Husband Chef Walter Manzke was also around.

Located in Downtown Los Angeles (DTLA), the Grand Central Market, a 1917 landmark, houses the many different flavors and cultures of the city. Eating here is a must-do when in LA. Eggslut, Wexler’s Deli, Mc Connell’s Fine Ice Cream, La Huerta Candies, and lately, Sari Sari Store, are my frequent stops.

Arroz caldo is a hit among non-Pinoy guests here. With mushrooms, it’s a delicious modern rendition of the original arroz caldo back home. So far, I’ve tried tortang talong, studded with corn, and best eaten with patis; sisig rice, which is more liver than pig face, but definitely, the way I like it, like the original Kapangpangan Aling Lucing style; the Americanized buko pie; halo-halo with frozen watermelon and caramelized rice crispies; and homemade calamansi soda — all fun and still Filipino, notwithstanding the fresh twists on the basics.