Bringing great food to the people

    Awards and achievements:

  • James Beard National Semifinalists for Best Restaurateurs 2012
  • First certified Farm-to-Restaurant establishment in the State of New Hampshire (January, 2010)
  • Best of the Best, 2010-2014
    See us in:

  • Yankee Magazine: Best Taste of the Mediterranean [in the Best of New England issue, May/June, p. 158]
  • Boston Globe and A Tank Away
  • NH Magazine
  • Hippo Press
  • NPR
    Hippo Press awards:

  • Best Restaurant Overall: 2011-2014 (Search for Standout Eateries)
  • Best of the Best Chef: 2013
  • Best Chef (Manchester): 2014
  • Best Cocktail (Moroccan Old-Fashioned) 2011-2014
  • Best Vegetarian: 2011-2014

Republic is...

…your go-to bistro for breakfast, lunch, and dinner…or just a casual drink with a few small bites.
  • • Eclectic Mediterranean cuisine
  • • Bites, antipasti and small plates
  • • A plethora of panini & flatbreads
  • • Wines by the taste, glass, quartino & bottle
  • • Complete coffee and espresso bar
  • • Unique vegetarian plates
  • • Fresh local green salads
  • • Smart and snappy cocktails
  • • Unique craft & draft beers
  • • Desserts to live free or die for
…locally-sourced, farm-to-restaurant fare

We work with 75 farms and artisan producers within 50 miles of home. Only just-landed fish are posted on the specials board – with the name of the boat that hauled them in. All meats are humanely raised and vegetarian fed. Salads and entrées feature fresh, seasonal, local produce.

…reinvented every day

We don’t create our specials until we find out what’s snapping fresh that day. A flurry of early-morning phone calls, soul searching and feverish scribbling result in a truly unique daily offering that usually disappears within an hour or two.

That’s okay. The regular menu keeps winning awards, too.




Farm to table

Certified local

At Republic, we are committed to locally sourced food whenever possible. Republic is the first restaurant to receive
“certified Local” status from the New Hampshire Farm to Restaurant connection.


Here are the vendors we partner with to make our farm-to-table lifestyle and presentation a reality:

Peter Allen

Peter Allen 603-775-7066

Boggy Meadow Farm

Paul 877-541-3953

Brookford Farm

Yogurt, some vegetables
Luke 603-472-4084

Eric’s Farmstand

Honey, eggs
Eric 603-848-9836

Fox Country Smokehouse
Granite State Fruit

Local produce
Mike Litvin 603-627-4131

Heart Song Farm

Goat cheese
Valerie 603-364-4628

Hopewell Farms

Eggs, lamb, pork
Marc 603-938-2043

Kellie Brook Farm

Tim Rocha, 603-702-0342

Kelly Corner Farm

Julie 603-435-6419

Little Brook Farm

Beef, eggs
Darren 603-772-5511

Mill City Roasters

Darren & Kevin 603-669-7625

Moonlight Meadery

Berniece Van Ver Burg 603-216-2162

Portsmouth Lobster Co.

Scallop, lobster, some fish
Dave Hickman 603-988-2526

Normanton Farms

Organic eggs

Sawyer’s Artisanal Cheese

Joe Sawyer 603-499-2317

Specialty Peppers

Dick Uncles 603-391-7041

Sunrise Farms

Greek yogurt
Karen 603-772-4420

Vegetable Ranch

Tomatoes, greens, potatoes
Larry Pletcher 603-496-6391


Amber Ann McGann 603-851-0122

Woodstock Inn & Brewery


White Birch Brewing

Bill Herlicka 603-244-8593

Smuttynose Brewing

Peter or Joanne

Headwall Brewing Co


Just Maple @ Green Acres Farm

Maple Syrup
Roger Proulx

Location and parking

Republic is located at 1069 Elm Street, Manchester, New Hampshire. View larger map

Where to park
Easy to find free parking is available after 5:00 p.m. and all day Saturday and Sunday off the alley behind Republic. Heading north from Republic on Elm Street, take the first right onto Lowell Street, then the first right onto Church Lane. Continue down Church Lane a short distance. The lot is the first one on the left. See the map below | View Larger Map

About us


In 1990 Claudia Rippee and I opened the doors at Café Pavone in Manchester’s Mill Yard and for the next 10 years that restaurant was our life’s focus. Café Pavone was home to wonderful food and interesting and unique people. Our guests created an atmosphere of congeniality and community and gave us and our staff unlimited support when we introduced new products and cooking styles.

The sale of the restaurant in 2000 allowed Claudia and I the opportunity to explore both geographically and personally. We were able, with the aid of a talented staff, to make the Milltowne Grille at Manchester’s Airport into one of the finest airport restaurants in the region.


During the subsequent 9 years Claudia developed into an accomplished photographic artist and teacher at New Hampshire Institute of Art. I founded a hospitality consulting company, E & C Hospitality Consulting Services, and we had the opportunity to travel.

Our travels have exposed Claud and I to a variety of culinary styles and hospitality trends that entertained and educated us.  At home we witnessed the dynamic growth and cultural expansion of Manchester, fueling the decision to bring to this New Hampshire market, a new and exciting approach to hospitality.

REPUBLIC will be original in its menu focus, pricing and flexibility. Like its models in Europe, New York, San Francisco and other major cities, it will allow our guests to use us for a variety of services and any time. Whether it’s coffee in the morning or late evening, a small bite or a full meal, crepes or desserts or a glass of wine. Whenever, whatever, the choice is yours.


The REPUBLIC space will be comfortable and welcoming and its menu will convey our culinary philosophy which focuses on quality ingredients, is seasonally appropriate, and is respectful of its sources. We look forward to meeting and interacting with friends old and new, and watch a new community engage. We’ll take care the food and beverage. See you soon.

Edward Aloise

Contact us

Have a question or want to get in touch with us? Just fill out the form below or if you’d like to talk to us, call 603.666.3723.

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