Most of The Republic’s food doesn't come from beyond 150 miles away. As hinted at by the name and grizzly bear logo, the restaurant uses local ingredients to support its mission of promoting the food, drink, and spirit of California. The menu was created by consulting chef Erik Hopfinger, a Top Chef contestant who has tweaked classic dishes by introducing new flavors—queso fresco and piquillo peppers crown carnitas sliders, and charred tomato salsa colors pan-seared Scottish salmon. At brunch, chantilly cream sweetens thick honey-wheat french toast, and avocado adds 25% more alphabet to a BLTA made with applewood-smoked bacon.
The spirits selection is equally conscientious. Sixty-one craft beers, 20 of which are on tap, hail from down the street (Speakeasy’s Prohibition Ale) and across the country (Portland, Maine’s Allagash White). Boutique wines handpicked from around the United States add depth, and a list of specialty cocktails includes the Republic margarita with silver tequila, pineapple juice, fresh lime, agave nectar, and a salted cayenne rim. At game time, 13 high-definition TVs appear from concealed locations, a trick that charmed the Huffington Post into naming The Republic one of the city’s best bars for watching football.