The Baker's Table 더베이커스테이블

Pretzels topped with coarse salt, crusty hard rolls and large sourdough-style loaves fill the glass counter at the front. German chef Michael Richter runs the place as both a bakery and a restaurant for German home cooking. Soups come in tomato, onion, bean, mushroom and more, each served with thick slices of bread; the tomato soup is smooth with a slight tang, while the onion soup keeps soft pieces of onion. Currywurst arrives as grilled sausage cut into bite-sized pieces under a curry-scented tomato sauce, with fries, and German draft beer is on hand. Farmer's Breakfast brings eggs fried or scrambled with hash browns and sausage. The room is narrow with high chairs, and weekends bring a wait.