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Dining in LA-My Best Bite of the Week: Breakfast at Republique

You may recall from my most recent blog that I celebrated one of my birthday dinners at Republique. Yes the Republique on La Brea Avenue that was named the top restaurant opened in 2014 by Los Angeles Magazine. Dinner was great, especially the starter (bread and pan drippings) and the dessert (salted caramel chocolate layer cake). But I kept reading YELP reviews that said breakfast/brunch is the shining star. So when invited by a friend to pick any breakfast spot for our Sunday morning get-together, I chose Republique. I knew it was one of those order at the counter and take a number to your seat kind of arrangements. So when we got there at 9am we walked right up to the register with no delay. By the time we left at 10:30am the line was out the door and the place was packed with happy diners!

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For days I had my eye on a menu item called Walter’s Favorite, and that’s what I ordered. A lovely cup of soft-poached eggs sitting in poblano chili sauce, with a perfectly individually-sized baquette. It included butter and jam along with a cup of orange juice and coffee. All for a super reasonable $12. I was so tempted to order several of the fabulous-looking pastries in the counter, but resisted in lieu of this more savory option. My friend’s egg dish came with something called bacon-steak which looked just like a piece of pork belly fat, but we both found it to be delicious. I loved that our breakfasts were served on wooden boards with handles. It just added to the feeling that we were dining in a cozy French café. The juice was freshly squeezed. The coffee was good and plentiful, served in a silver pot so we could refresh our own cups. My baguette got a taste of everything: the blueberry jam, the salty butter and a couple dips into the poblano-egg dish. I ate every bite. If the line hadn’t been so long I would have ordered another baguette! I’m so looking forward to going back for more that I’m calling my breakfast at Republique my best bite of the week!

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By Trish Procetto

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