Wade Barkman Executive Chef/Owner
Wade began his restaurant career working summers in Santa Fe, New Mexico, at the world-renowned Santacafe. While there, he worked for chefs Rocky Durham, star of the British cooking show Plates from the States and director of the Santa Fe School of Cooking, and David Sellers of Santa Fe’s Amavi.
In 1999, he received a Bachelor of Business Administration in Business Management from the Lowry Mays School of Business at Texas A&M University in College Station, Texas. Before graduating in 2002 from the Culinary Institute of America in Hyde Park, New York, Wade trained in Napa Valley at the Wine Spectator Greystone Restaurant in St. Helena, California. Later, at Caesar’s Palace Hotel and Casino in Las Vegas, Nevada, Wade was named General Manager of 808, the jewel of Chef Jean Marie Josselin’s restaurant group. Under his management, 808 was named for the first time one of the “Top Ten Restaurants in Las Vegas” by Wine Spectator Magazine. In March, 2005, Wade was named a “Who’s Who” Rising Star in the culinary industry by Las Vegas Food and Beverage Magazine.
Wade was then hired to direct the 2005 opening of Corsa Cucina for Chef Stephen Kalt in the five-star Wynn Las Vegas Casino. Over the next two years, the restaurant was subsequently featured in Wine Spectator, Food and Wine, Las Vegas Magazine, and Las Vegas Life.
Finally realizing his ambition to build a classic Texas steakhouse for his fellow Aggies, Wade returned to College Station. The Republic opened in May, 2007, featuring fine steaks and seafood, New World wines, and an eclectic selection of whiskies, bourbons, and rare spirits. Within a year of opening, The Republic was the first restaurant in College Station to be reviewed by Texas Monthly and the first to receive the AAA four-diamond Award. In addition to AAA four-diamond Awards for seven consecutive years, The Republic was named one of the Best Bourbon Bars in America.
The Republic Steakhouse
The Republic is a fine-dining steakhouse created by Executive Chef and Owner Wade Barkman in the summer of 2007. From its inception, The Republic has offered an unparalleled dining experience to its patrons. Knowing Texans love their beef, steak takes center stage on our menu. With eight different cuts from the classic and tender Filet Mignon to the 16 oz. Centercut New York Strip and 24 oz. Cowboy Cut Ribeye, our steaks are sure to please. Accompanying the delectable steaks is a host of classic steakhouse side dishes that pair perfectly with a bottle of wine or a cocktail from our famous Copper Bar. In addition to traditional steakhouse fare, our unique appetizers, soups, salads, and seafood entrees are sure to impress. Look for your favorite steakhouse dishes on the menu and expect to be impressed by our unique twists on the classics.
Accompanying our award winning cuisine is our award winning wine list. A seven year recipient of the coveted Wine Spectator Award of Excellence since 2008, our extensive wine list pairs perfectly with our steakhouse fare. To start your night off with style, join us at the Copper Bar at The Republic. Known as the place for hand-crafted specialty cocktails, martinis, and live music, the bar at The Republic is the place to be seen. Unlike most steakhouses, the specialty cocktails at The Republic can be found at only one place in the world, The Republic. Each of our specialty cocktails was entirely created by our experienced bartenders and is offered nowhere else. Along with our cocktails, The Republic boasts the best whiskey selection for a restaurant in the state of Texas.