Photos: Inside Republique

Will République, in the former Campanile building, remain populist and delicious?  (Allen J. Schaben / Los Angeles Times)

Flat bread with chanterelle mushrooms, braised leeks and fingerling potatoes.  (Allen J. Schaben / Los Angeles Times)

Normandy butter and Margarita Manzke’s breads at Republique.  (Allen J. Schaben / Los Angeles Times)

A detail of desserts: Stone fruit en croute wildflower honey ice cream, left front, apricot-pistachio tart, left, brooks cherry crisp, middle, nectarine-almond tart, right, and salted caramel chocolate cake, show in back, at Republique restaurant.   (Allen J. Schaben / Los Angeles Times)

République has taken bistro fare to new heights under chef Walter Manzke’s mastery of polished cooking and fine detail.   (Allen J. Schaben / Los Angeles Times)

The spot prawns are alive until just before cooking.  (Allen J. Schaben / Los Angeles Times)

République now occupies the building that once housed the beloved Campanile.  (Allen J. Schaben / Los Angeles Times)

Margarita Manzke’s apricot pistachio pie baked in cast iron.  (Allen J. Schaben / Los Angeles Times)