Republic Gastropub combines pub tradition, artistic flair

BY DAVE CATHEY Modified: March 31, 2010 at 2:52 pm •  Published: March 31, 2010

Th
e potato skins are served with truffle-infused sour cream. And the Ahi Tuna Tartar is stacked with avocado relish and served with corn tortilla chips.

For dessert, Meme’s Doughnuts are homemade cinnamon-sugar cake doughnuts that come with caramel, chocolate and strawberry jelly dipping sauces. They’ve also taken the root out of the root beer float, allowing diners to choose from Young’s Chocolate Stout or Lindeman’s Framboise served over a scoop of vanilla.

Yes, a beer float, and it works. Each recipe Black and McCabe designed had beer in mind for either a pairing or as an ingredient.

The Pauls wanted to redefine the gastropub experience with a wholly American menu, but no pub exists without beer as the foundation. Yes, it’s intrinsic to each dish, but one only need be thirsty to enjoy Republic. That’s because the pub features 100 taps and 250 varieties by the bottle, including local brews Marshall, Mustang, Battered Boar, COOP and Choc.

Republic was designed by architect Rand Elliott and will accommodate about 150 guests in the dining and bar areas plus an additional 20 or so on the patio.

A 200-inch projection television towers over the center of the bar, flanked by four 100-inch plasma screens to the east and west. More than a dozen 50-inch televisions decorate the chic, angular walls. The patio even sports weather-resistant high-definition televisions housed in mini vaults.

Republic’s Monday premiere marked the second major opening in Chesapeake’s Classen Curve development.




Republic Gastropub
Where: 5830 N Classen Blvd.

Hours: 11 a.m. to 11 p.m. Sundays through Wednesdays and 11 a.m. to midnight Thursdays through Saturdays

Information: 286-4577 or www.republic gastropub.com.

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