The Baker's Table is a unique daytime restaurant offering breakfast, lunch and brunch service in the heart of Newport, Kentucky.
Guided by the principles of sustainability and community, The Baker's Table is a place to gather, where you can delight in rustic seasonal cuisine, exceptional espresso, and relax in the elegant ambiance of vintage charm with a modern twist.
“I wanted to make everything from scratch — and make the bread to serve it on,” says chef and co-owner David Willocks. “The bread is the canvas our food appears on. This is what makes food unique and personal and inspiring.”
Willocks runs the Baker’s Table with his wife, Wendy Braun, a designer who created the look of the restaurant. “Everything down to the soft chairs is meant to make people feel cozy and welcomed,” she says.
She designed the space to be like an open-floor-plan home, with designated areas that come together as a whole.
There’s a bar at the entrance with a hardwood mantelpiece behind it; nearby, a bright yellow velvet couch and vintage chairs serve as a café-like spot or a waiting area during a busy brunch rush. The main seating area extends almost back to the kitchen, but right in the back is the namesake of the eatery: a 25-year-old table that seats 16 and still bears the scars and marks of its life in the kitchen of Jean Paul’s Paradiso bakery in Anderson Township.
Before moving to Cincinnati, Willocks worked in restaurant kitchens in New York and then relocated to California to learn more about the origin of his food. He lived on a farm for a year before becoming the head chef at a meditation center where he cooked vegetarian cuisine.
“I focused on ‘California cuisine,’ which is inspired by French and Italian cuisine through the lens of local, seasonal food,” he says. “The fruits and vegetables were the point.”
He cooked throughout the Bay Area for a decade before coming to Cincinnati, where he worked at various restaurants and bakeries before opening the Baker’s Table with Braun.
Just like in California, Willocks found his inspiration for the Baker’s Table and its menu by figuring out where he could get the best quality local ingredients.
The result is a menu that prizes simple, highest-quality farm-to-table cuisine that changes with each new season’s bounty. When Willocks gets great ingredients, they form the core of the day’s special or a new seasonal menu.
“We want to stand for growth, family and respect; we talk about these things when we hire people,” he says. “The big picture here is about creating an ideal of what a balanced, sustainable diet looks like; farm-to-table is how most people have eaten for thousands of years, and we want it to be incredibly approachable.”
- from Laura Leavitt, City Beat