www.groovekorea.com / April 2014 38 FOOD & DRInK edited by Josh Foreman (joshforeman@groovekorea.com) GettinG there Walk straight out of noksapyeong Station, exit 2. Continue walking straight at the traffic lights. turn right and cross over the street on the green footbridge. the Bakers table is at the bottom of the footbridge on the other side. ☎ (070) 7717-3501 Neighborhood Gyeongnidan Sandwich style european deli Signature sandwiches Tomato Mozzarella, The Fisherman A note scribbled on the wall of this small bakery is its mission statement: “All sorrows are less with bread.” Micha Richter, the German owner of the bakery, has packed many European good- ies into his cozy space — wines, beer, salami, cheese, sauces, jam — but the focus here is most definitely on bread. He show- cases his freshly baked wares on a big display in the middle of the restaurant. There are styles from all over Europe: focaccia, pita, English muffin, Ciabatta, Italian country sour and ensaima- das, to name a few. Richter uses the breads on the different sandwiches he sells from the bakery. “No doubt it’s the bread,” he says. “That’s our advantage here.” I tried two sandwiches at The Bakers Table: The Fisherman and the Tomato Mozzarella. The Fisherman is, as you guessed, a fish sandwich, and the only one featured in this story. Dressed with lettuce, tomato and onions, the sandwich comes on crusty French bread. The stars of the sandwich are thinly sliced pieces of fried cod, which is warm and crisp around the edges. There’s a variation in texture as you work your way from the outside of the fish to the inside, with edges that stay crispy and chewy while the inside re- mains soft and flaky. Richter seasons the fish only with salt and pepper, and it’s this simple seasoning that allows the unique cod flavor to shine. The Fisherman is reminiscent of a New Orleans po’boy — crunchy French bread, simple dressings and tasty seafood in the middle. Richter also prides himself on his homemade sauces, and The Fisherman features two: a subtle cocktail sauce and a sweet cilantro jam. The Tomato Mozzarella sandwich has been on Bakers Table’s menus since it opened two years ago. Its thick white pieces of mozzarella and tomato anchor the sandwich, which is a model of simplicity. The mozzarella is soft, fluffy and fresh. The tomato adds acidity and juiciness. This sandwich also has two sauces: a pesto and one with a balsamic vinegar base. Again, it’s the bread that makes the sandwich. Richter’s Ciabatta is airy and chewy — a good compliment to the soft filling. The Bakers Table is small, with just seven tables indoors. Two of the bakery’s walls are glass, giving the restaurant a sunny feel. Sitting at a table listening to classical music, admiring the pile of crusty, hearty, grainy bread in front of you, you could almost be in Richter’s hometown of Köln. Almost. The Fisherman is reminiscent of a New Orleans po ’boy — crunchy French bread, simple dressings and tasty seafood in the middle. The Bakers TaBle