INDOOR & OUTDOOR DINING | TAKEOUT | DELIVERY

REPUBLIC

KITCHEN & TAPHOUSE

Experience the sturdy flavors of Republic Kitchen+Taphouse, a converted 1910 Post Falls home on the National Historic Registry with a spacious, garden-framed deck and the feel of a European gasthaus-meets-Seattle pub.

About the 1910 Young House

The 1910 Samuel and Ann Young House in Post Falls is the only home in the city listed in the National Register of Historic Places. The Young family, immigrants from England, helped establish the town of Post Falls, and their memory will again be alive through the laughter and joy of this cozy neighborhood gathering place.

Determined to preserve the historical integrity of the property, the Republic team is working diligently to maintain architectural features while putting the building into a new and productive use.

THE SAMUEL & ANN YOUNG HOUSE
NATIONAL REGISTER OF HISTORIC PLACES​

THE SAMUEL & ANN YOUNG HOUSE

Thank you: Tina-Marie Schultz, The Reynolds Family, Jeanne Herzog, Kim Brown, Steve Courchene, The Post Falls
History Walk: Maddy Baker, mural artist Linda Fabrizius, Ken Lambie, Jody Lizotte and many, many others.

 

This Victorian Queen Anne style home is the oldest standing house in Post Falls, and one of the few intact structures in the town from this architectural period. It was built in 1910 by Samuel and Ann Young as their family residence. Samuel was born in 1845 and Ann in 1848, both in Derbyshire, England. They married in 1867 and had 12 children. The family moved to America in 1882, first settling in Evanston, Wyoming, and in January, 1896, they came to Post Falls.

Samuel was a poultry farmer and an innkeeper, building one of the first hotels in town. He and Ann purchased nine lots at one time on this block. Ann was a mother and wife and was known for her beautiful gardens. The Youngs raised all 12 children in this house, and were deeply involved with community affairs and the development of Post Falls. Samuel also served as chairman of the school board. Samuel died in 1929 and Ann in 1933, both here in Post Falls.

The building has been referred to by several names, including the Reynolds House while it was owned by Oscar and Kate (Peters) Reynolds for over 30 years. Kate was known for her flower and vegetable gardens, especially her tulips and delicious apple pies. Oscar was a local business owner.

This home was placed on the both the National and Idaho Registers of Historic Places for it’s significance as an example of the modest form of Queen Anne architecture found in small towns in northern Idaho, it’s distinctive woodwork and trim, as well as the involvement and contribution of the Youngs in the community of Post Falls.

During the early 2000’s, it was purchased and historically renovated by John and Tina Marie Schultz, and with assistance from local architect Mark Latham, was converted to commercial use, becoming Rosa’s Italian Market.

In 2016, twin brothers Mark and Tom Latham purchased the property from the Schultzes, and began yet another round of restoration to turn the home into what you see today. The Latham families are longtime residents of Post Falls, with a deep love of the history of the area and dedication to the preservation of this beautiful historic home.

The Latham brothers and their wives teamed up with famed restaurateur Adam Hegsted in the summer of 2017 to add a much needed culinary niche concept to Post Falls, turning the Young Home into Republic Kitchen+Taphouse, serving craft foods and local brews.

Determined to preserve the historical integrity of this property, the Republic team is working diligently to maintain architectural features while putting the building into it’s new and productive use. We hope that you feel the memories of the Young and Reynolds families come alive through the laughter and joy of this cozy neighborhood gathering place as you raise a glass with friends.

United States Department of the Interior National Park Service

NATIONAL REGISTER OF HISTORIC PLACES

idaho record no. 970709/97000765 // national record no. 209414
The Samuel and Ann Young house was chosen for listing in the National Register because it is associated with the first stabilizing period of growth and development in Post Falls from the late 1890’s through the 1910’s. It was also chosen because it is representative of the vernacular Queen Anne style dwellings which became popular with rural and small town middle-class home owners of this period. It demonstrates elements important to the Queen Anne style, but without the exuberance and expense found in earlier homes in large metropolitan areas.

The Young house is typical of the home that a middle-class worker or businessman in North Idaho might have built for his family at the turn of the century. It is modest in scale and design, yet displays enough details to provide a level of stylistic sophistication for an otherwise vernacular building. The house is also significant as an example of the modest form of Queen Anne architecture found in small towns in North Idaho.

The Queen Anne style originated in England in the mid 19th Century. It arose out of a renewed interest in the architectural traditions of the English gentry in the early 18th Century. The style’s popularity grew until it became virtually ubiquitous in the 1890’s. The Queen Anne style adapted readily to milled lumber, and it flourished with a profusion of readily available, mass-manufactured wooden decorative elements. As the style became popular, many of its stylistic elements were incorporated into houses designed for the mass market. Pattern books featured dozens of designs affordable to the general public which incorporated elements of Queen Anne design. Builders adapted the Queen Anne style to different localities, changing it to available materials. Samuel and Ann Young may have selected the plan for their house from a standard pattern book, but there is no documentation for this. Their house utilized materials readily available in Post Falls at the turn of the century. At that time, the town had an active lumber mill, two or three shingle mills, and a sash and door factory. Other decorative elements seen on the house could have been carried at a local mill or ordered from a catalog.

Architects and builders also altered the Queen Anne style to reflect local taste. This is seen in the Young house which is a modest version of the often wildly extravagant style. The gables and porches give the appearance of asymmetry; shingles and clapboards provide contrast in texture; and modest elements such as finials, curved bargeboards, and scrollwork offer decoration. This restraint may reflect the limited means of the owners, natural small town conservatism, or the waning popularity of Queen Anne and the growing influence of the more rational styles at the time of its construction in 1910. It is in any event a typical vernacular example of this style and is one of only a handful of period structures remaining in Post Falls. The Samuel and Ann Young house retains a significant degree of historical and architectural integrity.

It is one of the few mostly unaltered houses remaining from Post Falls’ initial period of growth and stability from the late 1890’s into the first decade of the 20th century. In addition, it is a good example of a modest Queen Anne-style dwelling typical to middle-class home builders of this period. It serves to demonstrate the infusion of high-style architecture into the mass culture. Thus, it is eligible for its listing in the National Register of Historic Places.

FOOD MENU

STARTERS

Roasted Avocado Nachos

Potato chips, avocado, house beer cheese, goat cheese, charred corn salsa, Anaheim
chiles, coriander chutney, pickled onion, fresh cilantro, & pickled jalapeño

Popcorn Cauliflower

Crispy fried cauliflower tossed in local hot sauce & served with pickled cauliflower
topped with blue cheese, lemon Zest & fresh cilantro

Belly Snacks

Crispy fried pork belly and brussel sprouts tossed in maple sugar, with chile mayo, &
spicy chile sauce
add a fried egg $1

CLASSIC PUB PRETZEL

Soft pretzel baked golden brown with garlic butter and sea salt. Served with creamy
cheese sauce with whole grain mustard

DOUBLE COOKED CHICKEN WINGS

Slow cooked until tender, then crispy fried and tossed in your choice of sauce. Served
with pickled and fresh veggies.
(Sauces: Hot Sauce, Sweet Hot, Korean Honey Butter, Garlic-Parmesan Rub, or Sriracha)

DEVILED EGGS

Beer mustard whipped yolk, chile sauce, seed mix, candied bacon, & green onion

THE GOODS

MAC & CHEESE

Curly noodles tossed in a creamy garlic-cheese sauce then baked until golden brown.
CHOOSE YOUR ADVENTURE:
Cheeseburger- Grilled WA beef, American cheese, potato chip topping, republic sauce, bacon, marinated onion & fried pickles

Dirty Mac- Blue cheese then topped with a fried egg
add pork belly +$3 beef, American cheese, potato chip topping, republic sauce,
bacon, marinated onion & fried pickles

Feeling chili?- Top your mac with Republic Chili, pickled jalapeños , cilantro, & pickled onions

Extra Cheezy- Add a little extra creaminess and cheese with a bread crumb-cheese crust

CHICKEN CONFIT & DUMPLINGS

Creamy roast chicken soup with roasted carrots, brussel sprouts, parsnips, onions and
celery in a cast iron skillet topped with biscuit dumplings and slow cooked bone-in
chicken. Topped with herbs

BRAISED BONELESS SHORT RIBS

Slow cooked beef short ribs in Laughing Dog beer until tender. Served with corn-cheddar
grits, crispy brussel sprouts & green chile-garlic crunch

REPUBLIC FISH & CHIPS

Hand battered Alaskan white fish, fried in our togarashi beer batter, served with fresh
potato chips, ginger scallion tartar sauce, kimchi & pickled cauliflower

CRISPY CAULIFLOWER TACOS (3)

Sweet chili glazed cauliflower, topped with cilantro slaw, pickled onions, garlic aioli &
sesame seeds; served on warm corn/flour blend tortillas

REPUB SHRIMP BOWL

Herb marinated and grilled wild shrimp cooked with winter squash, onions, brussel
sprouts, in a house made green curry broth with jasmine rice, fresh herbs, coconut,
& fried pickled chilies.
Sub grilled chicken or crispy cauliflower for no charge

KETTLE & GREENS

Add grilled or fried chicken for $6

Northwest Salad

Baby spinach tossed in a huckleberry vinaigrette with roasted beets, goat cheese, red
onions & toasted walnuts

FALL COBB SALAD

Chopped gem lettuce topped with blue cheese vinaigrette, blue cheese, candied bacon,
walnuts, roasted winter squash, pickled brussel sprouts, soy marinated hard boiled egg,
& green onions

GEM CEASAR SALAD

Baby gem lettuce tossed in creamy miso-garlic dressing and topped with garlic confit,
shaved lemon zest, Reggiano cheese & togarashi spice

REPUBLIC CHILI

Our house chili topped with corn bread croutons, coriander chutney, pickled onions,
cilantro, & pickled jalapeños

SANDWICHES

REPUBLIC BURGER

Grilled NW beef with house made American cheese, shaved onions, bibb lettuce,
beer mustard and Republic Sauce, served on a brioche bun with a side of house
made pickles
add bacon +$3 | add avocado +$3

CHAMPIONSHIP JALAPEÑO POPPER BURGER

Grilled NW beef stuffed with charred onion cream cheese, fried pickled jalapeños & crispy
bacon served on a toasted brioche bun

First Place Crave 2023 burger Smackdown!

BLUE BURGER

Grilled WA beef with blue cheese, garlic aioli, candied bacon, bibb lettuce and roasted
tomato. Served on a brioche bun with a side of house made pickles

DOUBLE BACON.L.T

Smokey applewood bacon and slow cooked, crispy pork belly with smoked mayo, roasted
tomato, & lettuce on toasted sourdough bread
add bacon +$3 | add avocado +$3

FRIED CHICKEN SANDWICH

Extra crispy double fried chicken served on a brioche bun
Southern Style- Beer mustard, creamy garlic, house made pickle & slaw
Korean Style- Tossed in Korean honey butter and topped with kimchi, pickled jalapeño, & garlic aioli

FOOD MENU

STARTERS

Roasted Avocado Nachos

Potato chips, avocado, house beer cheese, goat cheese, charred corn salsa, Anaheim
chiles, coriander chutney, pickled onion, fresh cilantro, & pickled jalapeño

Popcorn Cauliflower

Crispy fried cauliflower tossed in local hot sauce & served with pickled cauliflower
topped with blue cheese, lemon Zest & fresh cilantro

Belly Snacks

Crispy fried pork belly and brussel sprouts tossed in maple sugar, with chile mayo, &
spicy chile sauce
add a fried egg $1

CLASSIC PUB PRETZEL

Soft pretzel baked golden brown with garlic butter and sea salt. Served with creamy
cheese sauce with whole grain mustard

DOUBLE COOKED CHICKEN WINGS

Slow cooked until tender, then crispy fried and tossed in your choice of sauce. Served
with pickled and fresh veggies.
(Sauces: Hot Sauce, Sweet Hot, Korean Honey Butter, Garlic-Parmesan Rub, or Sriracha)

DEVILED EGGS

Beer mustard whipped yolk, chile sauce, seed mix, candied bacon, & green onion

THE GOODS

MAC & CHEESE

Curly noodles tossed in a creamy garlic-cheese sauce then baked until golden brown.
CHOOSE YOUR ADVENTURE:
Cheeseburger- Grilled WA beef, American cheese, potato chip topping, republic sauce, bacon, marinated onion & fried pickles

Dirty Mac- Blue cheese then topped with a fried egg
add pork belly +$3 beef, American cheese, potato chip topping, republic sauce,
bacon, marinated onion & fried pickles

Feeling chili?- Top your mac with Republic Chili, pickled jalapeños , cilantro, & pickled onions

Extra Cheezy- Add a little extra creaminess and cheese with a bread crumb-cheese crust

CHICKEN CONFIT & DUMPLINGS

Creamy roast chicken soup with roasted carrots, brussel sprouts, parsnips, onions and
celery in a cast iron skillet topped with biscuit dumplings and slow cooked bone-in
chicken. Topped with herbs

BRAISED BONELESS SHORT RIBS

Slow cooked beef short ribs in Laughing Dog beer until tender. Served with corn-cheddar
grits, crispy brussel sprouts & green chile-garlic crunch

REPUBLIC FISH & CHIPS

Hand battered Alaskan white fish, fried in our togarashi beer batter, served with fresh
potato chips, ginger scallion tartar sauce, kimchi & pickled cauliflower

CRISPY CAULIFLOWER TACOS (3)

Sweet chili glazed cauliflower, topped with cilantro slaw, pickled onions, garlic aioli &
sesame seeds; served on warm corn/flour blend tortillas

REPUB SHRIMP BOWL

Herb marinated and grilled wild shrimp cooked with winter squash, onions, brussel
sprouts, in a house made green curry broth with jasmine rice, fresh herbs, coconut,
& fried pickled chilies.
Sub grilled chicken or crispy cauliflower for no charge

KETTLE & GREENS

Add grilled or fried chicken for $6

Northwest Salad

Baby spinach tossed in a huckleberry vinaigrette with roasted beets, goat cheese, red
onions & toasted walnuts

FALL COBB SALAD

Chopped gem lettuce topped with blue cheese vinaigrette, blue cheese, candied bacon,
walnuts, roasted winter squash, pickled brussel sprouts, soy marinated hard boiled egg,
& green onions

GEM CEASAR SALAD

Baby gem lettuce tossed in creamy miso-garlic dressing and topped with garlic confit,
shaved lemon zest, Reggiano cheese & togarashi spice

REPUBLIC CHILI

Our house chili topped with corn bread croutons, coriander chutney, pickled onions,
cilantro, & pickled jalapeños

SANDWICHES

REPUBLIC BURGER

Grilled NW beef with house made American cheese, shaved onions, bibb lettuce,
beer mustard and Republic Sauce, served on a brioche bun with a side of house
made pickles
add bacon +$3 | add avocado +$3

CHAMPIONSHIP JALAPEÑO POPPER BURGER

Grilled NW beef stuffed with charred onion cream cheese, fried pickled jalapeños & crispy
bacon served on a toasted brioche bun

First Place Crave 2023 burger Smackdown!

BLUE BURGER

Grilled WA beef with blue cheese, garlic aioli, candied bacon, bibb lettuce and roasted
tomato. Served on a brioche bun with a side of house made pickles

DOUBLE BACON.L.T

Smokey applewood bacon and slow cooked, crispy pork belly with smoked mayo, roasted
tomato, & lettuce on toasted sourdough bread
add bacon +$3 | add avocado +$3

FRIED CHICKEN SANDWICH

Extra crispy double fried chicken served on a brioche bun
Southern Style- Beer mustard, creamy garlic, house made pickle & slaw
Korean Style- Tossed in Korean honey butter and topped with kimchi, pickled jalapeño, & garlic aioli

Beer_Festival_Illustration__Oktoberfest_Festival_Illustration_by_Misschatz

LOCAL CRAFT BEER

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Drink Menu

DELIVERY & TAKEOUT

Delivery to your home

1. Choose Doordash or Uber Eats.

2. Choose your order from the menu on that website.

3. Your meal will be delivered right to your door!

COME PICK IT UP

1. Choose your order from our Menu.

2. Call 208-457-3610 or Order Online.

3. Come in and pick it up or we can bring it right to your car!

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