We have had warm afternoons, temperate evenings, morning coffee on our patio eating Ryan’s scones and then WHAM… two 40 degree days!!!! It is almost enough for a rational person to contemplate a move to Arizona or, Zeus forbid, to Florida!! Then almost magically the wind stops, the temperature rises and we hear a persistent knock at the back door. In come ramps, fiddleheads, first Halibut of the season, New Bedford scallops the size of golf balls and our first four chickens from Milk and Honey Farm. These birds will join the parade of locally raised meats that we are offering at REPUBLIC.

FYI- The definition of “free range” allows a chicken 1 square meter to hang out in, and it can be indoors. These pasture raised birds have the legs of dinosaurs and meager breast meat: the result of being upright, searching for food and running from hawks. We can now say with a straight face, “IT TASTES LIKE CHICKEN”. Six lucky guests will have the pleasure of tasting these birds this weekend because that is all we get until May ( Sous Chef Tim, myself, and the kitchen crew had to sample the first bird, sorry). M&H Farms will also be supplying the ducks we will be using for our new flat bread with spiced potato and grilled breast with Parisian gnocchi that will be featured on our May 17th spring/summer menu roll out.

This weekend you can taste spring with ramps in a rich pesto with local cream, New Bedford Scallops with Vermont fiddle-heads, and just landed Halibut with Tuscan Faro ( look it up).

For the artists in the crowd, look forward to our Monday night Art Slams ( more info to follow).
I hope that I have perked some interest. We are really picking up speed at REPUBLIC and now that I have my feet firmly planted ( that is an actively debated concept) much is coming your way.

See you soon

Ed

When Andy Warhol said that, he may have been more insightful than he intended. We will be featured on WMUR-TV Chronicle this Friday at 7:30 PM where Claudia and I will have some media face time for about 15 minutes. The piece centers around our farm-to-table commitment and even went as far as to visit one of our partner farms as well. I must say it is very cool to speak into a camera and feel like big shot. It also helps to have a well grounded staff who was constantly reminding us (me) of my true status.
We are neither culinary celebrities nor cutting-edge restauranteurs but operators and pretty good cooks that are committed to our ingredients and to an honest effort in making our guests comfortable. We chose a concept that is not trendy but a classic approach to food, beverage and hospitality, and housed it in a very cool space.
We have now identified a few new sources for produce (very soon), poultry and pork products. We are currently experimenting on the specials board with different menu ideas that may make it on our Spring menu due out in early May (coinciding with the maturing of our chickens and ducks being raised on Milk & Honey Farm). We have brought in fish that most of our guests have not tasted before (Wolf fish and American Red Fish) and Claudia has produced some over the top, great tasting vegetarian and vegan entrees.
Our 3% Tuesdays (3% of sales are donated to the NH Food Bank and the Manchester Animal Shelter) have taken on some momentum which is good to see. A few guests have chosen to host their after work gatherings at REPUBLIC so as to take advantage of that donation.
All of this information was touched on during our 15 minutes of fame so if you miss our performance you will still have the script. I also told Claudia that if Coppola or Spielberg calls me for a part in their new picture due to my charismatic performance on WMUR, I will not leave on a Saturday no matter the offer.
As a side note, we have made contact with a few new farms, Milk and Honey Farms and Heartsong Farms. Our Saturday and Sunday morning menus are in place and the “Marble Bar” drink menu will be rolling out shortly.

See you soon,
Ed

Ahh….. The weekend at last

Weekends are one thing to most people and another to us working in the hospitality industry where our weekends are Monday and Tuesdays. For most it brings a halt to a hectic week and the opportunity to hibernate, and for others it is just more effort, but in other directions. Often I am told that if plans are not made on Wednesday, then Saturday adds another stressful activity: finding a table at a restaurant at the last minute or finding yourself ordering out and watching TV.

At REPUBLIC we do not view Saturdays any different than the rest of the week. Since we do not take reservations for small parties, there is no 7:30 crunch at the front door and no crushing rush in the kitchen. Our entire menu is available along with our coffee menu and pastries until 10pm, and the bar is large enough to usually find a seat, where we serve all of the above. The window seats for wine, drinks or coffee are front row seats for the downtown parade that takes place every Saturday night. Sometimes it’s better than TV.

I recognize that there is effort involved to get out and meet friends on weekend nights or simply just to get out. At REPUBLIC it doesn’t matter to us if it’s for drinks, a full dinner, or just coffee and dessert. Just come in and hang out with friends, be comfortable and breathe. There is still another day left to your weekend.

I always have something special on the board for the weekends and this weekend it will be special indeed. I received a call this morning from my seafood vendor and will be bringing in fresh Atlantic Halibut that is being landed in Portland tomorrow along with a few other items that will be coming off our char grill.

I’m starting to get calls from our produce vendors that there are signs of life and Claud and I met with the owners of Milk and Honey Farms who will be raising our eggs, chickens, ducks and specialty produce.

On Sunday we will be rolling out our weekend morning menu along with all of Ryan’s baked goods.

“REPUBLIC” egg and pesto soufflé
Onion & Heart Song goat cheese tarts
Yogurt Parfait
“Claudia’s” Good Granola”
Omelets made with Pete and Gerry cage free eggs

See you soon,

Ed