At Maccheroni Republic, a cozy Italian gem in Downtown LA, indulge in handmade pastas and a delightful BYO wine policy under twinkling patio lights.
"This modern classic has held court in Downtown’s Historic Core for well over a decade, serving reasonably-priced fresh pasta plates like pappardelle with wild boar ragu and agnolotti stuffed with osso buco and bone marrow. The menu has over two dozen types of fresh pasta, which means there’s something for nearly everyone, except, perhaps, for the gluten-intolerant." - Matthew Kang
"An Italian-American restaurant in Downtown LA offering classic dishes and handmade pastas in a cozy setting." - Kevin Chau
"Located across the street from Grand Central Market, Maccheroni Republic is a unicorn in DTLA: a certified neighborhood spot with good pasta, unfussy service, and prices that won’t make you squirm. So it figures that they go the extra mile with their free bread, too. Warm, crusty-but-soft slices of ciabatta come wrapped in a cute paper bag, served with little bottles of balsamic, olive oil and spicy housemade chili oil. If you see us there constructing the perfect dipping sauce like a chemist, don’t judge, we’re professionals." - brant cox
"Right across the street from Grand Central Market, Maccheroni Republic is a centrally located spot that’s ideal for a fairly casual pasta-filled meal. You won’t be the only person having a business lunch here, but the crowd tends to be nearby office workers rather than C-suite executives getting sloshed. They’ve got a nice little courtyard, a wide selection of pasta made daily (the agnoloti are excellent), and prices that are so affordable you won’t sweat it when your boss conveniently “forgets” the corporate card at their desk. " - jess basser sanders, brant cox, sylvio martins, garrett snyder
"Downtown staple Maccheroni Republic is a casual and welcoming space with a long patio and a menu highlighting housemade pasta. Load up on salads, lasagna, and the bianchi e neri spaghetti with shrimp, mushrooms, and roasted pancetta in a creamy bisque sauce." - Eater Staff, Mona Holmes
