Zagat editor Jacqueline Wasilczyk recently visited Landbrot Bakery and Bar, a new German offering in Greenwich Village.

Here's what co-founder David Rothe had to say:

Rothe on the concept: Landbrot is German and basically means 'land bread' or 'country bread.' We're going to serve baked goods that people would expect from a bakery - a nice variety of german breads, bread rolls, savory snacks and pastries. But from the bar and restaurant area, it's going to be fine German bratwurst, andouilles and open-faced sandwiches.

Rothe on the decor: The decor in here is very special. We went through a lot of German flea markets and antique stores and brought everything over here to bring a very real feeling to it. One of the special features in here is what we call our 'baker's rack'. We tried to build an old rack based on how it looked over 150, 200 years ago and we implemented that here in the store and we're going to use it as retail space. So Another great feature we have is our glass dumbwaiter. Everything that's produced upstairs in our bakery, our guests will be able to see that coming down in the glass dumbwaiter, like hot fresh steaming bread. We brought in a lot of old flour sacks as well, some of them are like 150 to 200 years old, and we found somebody who made a lounge out of it for us. So on our mezzanine upstairs, you'll be able to lounge in a cool area made out of 200 year old flour sacks.

Rothe on pretzels: One of the important things for us here at Landbrot is our German pretzel. The German pretzel is pretty different to the American style. It's not only the shape or the size, but the taste. It's definitely going to open a whole new galaxy of pretzel flavors for New York.