République

Best Granola, August 2015

Walter and Margarita Manzke have performed what can only be described as cereal sorcery in creating a flawless morning munch at République. Less clustery and more crunchy than traditional granola, their version marries pepitas, dried fruit, toasted oats, poppy seeds, and crispy cornflakes. Served alongside custardy, organic Straus Family Creamery yogurt, the dish is finished with wildflower honey and a rotating selection of fresh and often rare farmers’ market fruit. “Granola” will never be code for boring again.


Walter Manzke and his wife, Margarita, have turned the former Campanile site into a bustling brasserie with a skylight, long tables, and inspired neo-rustic cooking. Agnolotti are showered with morels; escargots are individually wrapped in puff pastry that releases a garlicky vapor when you crack through it. The food sets up the wines on Taylor Parsons’s list, with a carafe of barbaresco shadowing full-bodied dishes like rotisserie chicken with fingerlings roasted in fat.