Last week I attended a preview party for the newest member of Jeff Black’s Black Restaurant Group, Republic. The restaurant will soon become a Takoma Park landmark, providing residents with a casual-chic venue to enjoy as their own. The name “Republic” itself hints at the neighborhood’s nickname, “The People’s Republic of Takoma Park.”
In line with the concept of Black Restaurant Group, Republic’s menu features a variety of fresh seafood, but also heartier meat and vegetarian dishes for those with more of an appetite. While some menu items are borrowed directly from Chef Black’s other restaurants (Wood Grilled Oysters à la Pearl Dive Oyster Palace and Addie’s Mussels), most of the menu is unique to Executive Chef and Takoma native Danny Wells’ culinary vision.
Since I am currently reviewing the menu for The Daily Meal, I thought I would add a slideshow of some of the things I tried at the party. An asterisk next to the title denotes that the item will be on the permanent menu at Republic.
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- Oysters and Champagne on Opening Night
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- *Wood Grilled Oyster a la Pearl Diver
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- Tempura Shrimp with Carrot and Daikon Slaw
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- Grilled Dark Meat Chicken
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- Skirt Steak with Sherry Reduction
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- *Duck Confit and Country Ham Cubano with B&B Pickles and Serrano Chiles
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- *Duck Confit and Country Ham Cubano with B&B Pickles and Serrano Chiles
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- *House Smoked Chorizo with Whipped Blue Cheese and Onions, Served on Crusty Bread
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- Oyster Po’Boy
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- *The Fascist Killer: Bulleit Bourbon, Green Chartreuse, Averna Amaro, basil and lemon peel
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- With Chef Jeff Black
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- Making of “The Localist”: Green Hart Gin, BeeGeorge Honey, lemon juice, orange flame and a “citrus hat”
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- Making of one delicious rum drink with house made shrub
That Best Bite 