The Union Leader has three teams of reviewers checking out restaurants around the state. They grade on a scale of 100 points, typically in five categories.

If you need any proof that fresh, locally grown food is the way to go, head to Republic in the heart of downtown Manchester. Republic was the first of only four restaurants in the state to be certified by the New Hampshire Farm to Restaurant Connection. The owners take pride serving locally sourced, seasonal, sustainable and organic fare. And the proof is in the eating.

Menu: 19/20

One of the best things about Republic's menu is the ability to eat to your appetite and budget. Whether you are in the mood for a small bite or a large meal, you have several options to choose from. Even if you aren't familiar with Mediterranean fare, you will find something to your liking, like The Dining Companion did. For morning people, Republic offers a breakfast menu as well, which features a Nutella and Banana Panini, Onion Tarte and omelets -- including one made with Kelly Corner lamb merrguez sausage, feta, onion and peppers. We aren't breakfast people but could be easily convinced to make the trip back.

Appetizers: 17/20

Our Gourmet: Republic has a large variety of hot and cold appetizers, or antipasti, making it difficult to choose. I decided on the Falafel, described as house recipe falafel patties with hummus, cucumber, onion and tomato salad and tahini dressing ($8). The Falafel was deliciously crunchy and perfectly paired with the creamy hummus. I truthfully could have eaten a bowl of the hummus with a spoon. The salad added a good bit of acidity to the dish. (9/10)

TDC: I decided to do something I've never done before: order vegetables as an appetizer. My choice was the North African Spiced Pickled Vegetables from the Cold Antipasti side of the menu. This medley was served in a cup and contained carrots, green and red peppers, onions, cauliflower and pickles.

The vegetables had a sweet tasting start that soon gave way to a powerful, though not overwhelming, punch of spiciness. The taste bud switch-up is reminiscent of how a sweet and spicy relish works your palette. I was pleasantly surprised by this new and interesting way to consume vegetables. (8/10)

Entrees: 18/20

OG: Luscious and succulent are the two best words I have to describe the Chicken Confit, a leg and thigh, served with haricots verts and herbed potatoes ($18.50). To confit is to cook a protein in copious amounts of its own fat or oil, so it isn't for the diet-conscious. But the method results in meat that melts in your mouth and in my case some of the best chicken I've ever had. The potatoes were seasoned perfectly; the haricots verts (green beans) fresh and al dente. (10/10)

TDC: I chose to go with the Steak Frites ($23) as my main course. The marinated flank steak comes from Little Brook Farm in Exeter and is grass-fed beef, a rare treat to see in a restaurant. The steak was served medium-rare like I ordered it and was marinated just enough to keep it tender and flavorful. The frites (French fries) were hand-cut, thin, crunchy and plentiful. (8/10)

Desserts: 17/20

OG: After not being able to put my fork down with my appetizer and entrée courses, I didn't want to order dessert but the food is this good; you really don't have a choice but to order dessert. I chose the Red Velvet Cake ($5.50), moist with an incredibly creamy icing. I ate way more of it than I expected to or should have. (8/10)

TDC: I added a chocolate exclamation point and ordered a piece of Ryan's German Chocolate Cake ($5.50). This layered chocolate cake is topped with buttery coconut-pecan frosting. The slice was generous,fresh and moist. The menu warns that it is possibly habit-forming, which is both a clever and truthful statement. (9/10)

Final thoughts: 20/20

Our server was friendly and personable and made us feel right at home. Even though we were the last ones in the restaurant for the night, at no point did we feel rushed or that we were an inconvenience. The atmosphere is relaxing and we enjoyed sitting at the long bar, which Republic is known for. It's obvious that the owners care about all the details, down to the presentation of the food.

After our trip, it's no surprise to us why owners Edward Aloise and Claudia Rippee were recognized this year as semifinalists in the Outstanding Restauranter category by the James Beard Foundation.

Total: 91/100