Landbrot, German Bakery Bar, Is Now Open In Nyc

A genuine flavor and hearty spirit of Germany has arrived in New York City with the launch of bakery bar concept, Landbrot, which welcomes two locations. The 62-seat flagship location in the West Village (137 Seventh Ave South) is now open; and a 34-seat bar in the Lower East Side (185 Orchard Street) will be opening soon. Landbrot serves breakfast, lunch and dinner, and the Lower East Side location once open will pour drinks until 4AM, six days a week.

Landbrot is the product of owner, Volker Herrmann, and co-founder, David Rothe, two friends and German nationals who, while on a trip to the U.S., noticed a lack of places to enjoy the beers and baked goods of their homeland.

Derived from the German word meaning "country bread," Landbrot is a showcase of generations-old baking traditions with a menu featuring a wide array of breads, pastries, tarts, muffins and cakes, many of which will be new to American diners. Landbrot signatures include its authentic Brezeln (pretzels), which come in flavors such as traditional salted, sesame and pumpkin seed; and its house-special bread, the Landbrot, a double-crusted rye loaf. Udo Fischer, a Master Baker hailing from Northern Bavaria, helms Landbrot's bakery.

Landbrot's imported German ovens play an integral part elsewhere on its menu as well, as guests can choose from a variety of sandwiches from the menu, all of which are made-to-order and served on house-baked breads and rolls. There is also a choice of Flaming Pies, savory baked flatbreads, topped with such ingredients as bacon, Black Forest ham, spinach, mushrooms and Emmental cheese. Rounding out the menu is a seasonal selection of soups and salads, along with Bratwursts and a classic Frankfurter, which can be topped with a host of condiments including sauerkraut, spicy Bavarian mustard and plum ketchup.

The beer menu introduces guests to new flavors and products as well. On tap is a selection of beers from renowned Bavarian micro-brewery, H�ss, and Landbrot is the only place in the U.S. serving these on draft. In addition to drinking draft beer at the bar, guests can also take some home with them in growlers. German beers from such esteemed brewers as Hopf, Reutberger and Schonramer are featured by the bottle. A 25-bottle wine list-which includes varietals from Germany-is also available, with eight wines by the glass. Landbrot exclusively offers teas from esteemed German producer, TeaGschwendner, in addition to a variety of coffees, sodas and fresh-squeezed juices.

Designed by Cenk Fikri Inc., and DHD LLC (David Howell Design), Landbrot's d�cor draws inspiration from all across Germany, in particular the verdant fields found around the city of Hechingen, and the road signs with retro typefaces of Konstanz along the Swiss border. The spaces are fitted in natural woods, marble and iron, combining Old Germany with modern New York. Antique German spice racks, beer steins and baking tools accent the spaces, while salvaged wine crates and baskets display breads and retail products. Continuing with the theme of old made new again, early 20th-century flour sacks from Southern Germany are used as the upholstery on banquettes. Distinct to the flagship location is a 30-foot, glass dumbwaiter via which freshly baked goods are delivered directly from the bakers and ovens upstairs. West Village guests can also grab a stool in the upstairs loft, giving them an eagle's nest view of the entire bar.

Landbrot's West Village location is open Sunday through Saturday 7AM to midnight, and Sunday 7AM to 11PM. The Lower East Side location will be open Monday through Saturday 8AM to 4AM, and Sunday 8AM to 2AM. Reservations are not required. Dine-in and take-away service is available. For more information visit www.landbrotbakery.com.