The Table 더테이블

Rather than thin, the pizza dough here stays moist and springy, with a clear contrast between the baked rim and the soft interior. Margherita, with only tomato, cheese and basil, shows that dough most plainly, and Bolognese with long-simmered meat sauce is the usual pasta partner. Several pizzas use combinations rarely seen elsewhere, including one topped with ham. Oil-based pasta, risotto and a beef salad with avocado round out the menu. Sundays switch to brunch only: avocado and egg on sourdough, house bread and canelés with a firm shell. Wine comes by the glass, and the grapefruit ade arrives with a large wedge of grapefruit on top. The small, aging dining room sits at the edge of the Korea University area toward Jegi-dong and closes early.