James Republic

500 E. 1st St.
Long Beach, CA 90802
562-901-0235
Critics' Pick

Details

  • Daily 7am-10:30am, Daily 6pm-9pm
  • $$
  • Breakfast, Brunch, Dinner, Lunch
  • Full bar
  • Reservations Accepted
James Republic is a Long Beach restaurant that offers American bistro food. It has such lovable quirks as using jars for just about every appetizer and dessert. To back up claims that it's sustainable; James Republic recycles its old menus to use as doilies. And because of this ethos--one that no new restaurant these days goes without--the menu changes daily. Named after chef Dean James Max--the empire-building, James Beard-nominated chef responsible for other high-achieving restaurants--the place counts the time since it opened, with its days printed atop the menus and scrawled on a chalkboard near the kitchen. How a dish reads one day will be different than the days before or after.

Related Stories (7)

  • 92. Biscuits at James Republic
    Tuesday, June 28, 2016 at 8:33 a.m. by Anne Marie Panoringan

      Behold the beginning of our 100 Favorite Dishes of 2016 listicle! Every day through the publication of our Best Of 2016 issue (and sometimes, twice a day), we'll be bringing you our favorite dishes across Orange County, leadi...

  • On the Line: Dave MacLennan Of James Republic, Part Two
    Tuesday, December 29, 2015 at 6:03 a.m. by Anne Marie Panoringan

    My friendly line of questioning continues with James Republic's Dave MacLennan. He's one of the chefs participating in our brunch-tastic Fresh Toast event at the end of February. Get to know him a little better, won't you? Mr. MacLe...

  • On the Line: Dave MacLennan Of James Republic, Part One
    Monday, December 28, 2015 at 7:06 a.m. by Anne Marie Panoringan

    Our coverage of Fresh Toast chefs continues along the border in Long Beach. David MacLennan's establishment was one of Edwin's top five establishments for 2013 for good reason. Chef's industry experience and modern approach shape Ja...

  • Edwin's Top Five Restaurants for 2013
    Thursday, December 19, 2013 at 6:30 a.m. by Edwin Goei

    I'm going to do my list a little different than my esteemed colleagues. This year, I'm not going to list them in a countdown order; I'm going to do mine alphabetically. Why? Well because it was hard enough to narrow down the hundred...

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