food

breakfast & lunch / dinner / coffee / our ingredients / 'wich gallery

While our menus vary slightly by location, you can expect to find delicious, home-made items like these at your nearest ’wichcraft.

Click here to download a printable menu.

breakfastsandwiches&…

served all day

fried eggsbacon, gorgonzola & frisée sandwich on ciabatta roll$6.95

onion frittataroasted tomato & cheddar sandwich on ciabatta roll$6.50

smoked hamavocado & butter sandwich on baguette$4.95

chunky peanut butter& seasonal jelly sandwich on triple decked pullman white$4.95

granolawith milk$2.95

greek yogurtwith granola & honey$4.50

steel cut oatmealwith cinnamon brown sugar butter, toasted nuts & dried fruit$3.95

stone ground gritswith smoked ham & cheddar$3.95

toasttwo slices of your choice with butter or jelly$2.95

brioche cinnamon roll$2.50

seasonal scone$2

breakfast bread$2.50

seasonal muffin$2.50

coolsandwiches

available from 11am

goat cheeseavocado, celery, walnut pesto & watercress on multigrain bread$8.95

marinated white anchoviessoft-cooked egg, roasted onion, salsa verde & frisée on country bread$8.95

pole-caught tunafennel, black olives, aioli & lemon on baguette$8.50

chicken saladwalnuts, roasted tomatoes, pickled red onions & frisée on multigrain bread$9.50

pork lointonnato sauce (tuna mayonnaise), celery slaw & arugula on ciabatta roll$8.95

chopped chickpeasroasted red peppers, black olives, lemon and parsley on country bread$6.95

warmsandwiches

available from 11am

pastramisauerkraut, swiss cheese & whole grain mustard$9.50

chicken breastgrilled mushrooms & onions, green olive tapenade & fontina on grilled country bread$9.75

roasted turkeyavocado, bacon, onion relish & aioli on ciabatta roll$9.50

slow-roasted porkred cabbage, jalapeÃ±os & mustard on ciabatta roll$8.95

meatloafcheddar, bacon & tomato relish on ciabatta roll$9.50

marinated eggplantchickpea puree, roasted peppers & watercress on ciabatta roll$7.95

grilled mozzarella & fontinatomato-olive preserves on country bread$5.95

grilled gruyère& caramelized onions on rye bread$5.95

grilled cheddarsmoked ham, pear & mustard on cranberry-pecan bread$6.95

salads

available from 11am

roasted beetsaged goat cheese, fennel, candied walnuts & arugula with balsamic vinaigrette$8.95

roasted turkeygrapefruit, avocado, radish & organic greens with black olive vinaigrette$9.50

olive oil-poached shrimpcherry tomatoes, chickpeas, croutons & organic arugula w/creamy herb dressing$8.95

mixed organic greens& fennel with lemon vinaigrette$4.95

sandwich saladany of our sandwiches can be served over organic greens

soups&sides

soup of the daywhen ordering online, select “today’s soup” to see availability$3.95

marinated chickpeas$1.95

potato saladwith mustard vinaigrette$1.95

green beanswith almond dressing$1.95

fruit saladwith pineapple, mango, orange, and grapefruitsmall $1.95 large $3.50

potato chipslightly salted, thick & crunchy$1

coffee&tea

coffeesmall $1.95 large $2.25

espressosingle $1.95 double $2.95

café au laitsmall $2.25 large $2.50

cappuccino or lattesmall $2.95 large $3.95

tea (iced or hot)$1.95

iced coffee$2.25

iced cappuccino or latte$3.95

colddrinks

boylan’s or pellegrino$2.25

fizzy lizzy$2.50

red jacket apple juice$2.25

lemonade$1.95

fresh squeezed juice$2.95

teas’ tea$2.95

ronnybrook yogurt drinks$2.75

saratoga watersmall $1.75 large $2.50

saratoga sparkling water$2.25

desserts

served all day

chocolate cupcake$2.75

chewy chocolate ‘n’ walnut cookie$1

lemon poppy sandwich cookiewith seasonal fruit preserves$1

cream’wichchocolate, chocolate chip, & peanut butter$1

ice cream’wichavailable in-store only, flavors change seasonally$3.95

We have so much fun doing lunch, it only seemed right to carry it straight into evening. That’s why our resident chef Sisha Ortuzar has crafted a dinner menu full of fresh and exciting dishes that borrow some of our favorite lunchtime ingredients and flip them in a whole new way for dinner – all complemented by a great selection of wines at unpretentious prices.

Currently being served at our Flatiron location, 11 east 20th street between broadway and 5th avenue.

dinner menu
wine list

’wichcraft has been brewing La Colombe coffee since opening day in 2003. We chose this coffee for several reasons, ranging from its smooth, rich flavor originating in beans sourced from Colombia, Brazil, Nicaragua, Guatemala and Mexico, to the business philosophy of its Philadelphia-based roasters. They believe in consistency and excellence every step of the way, from the fair trade practices of the growers, to the strictly overseen roasting process in Philadelphia.

Founded in 1993, La Colombe is committed to providing coffee crafted for purists. They strictly focus on coffee, ensuring that the beans reach the consumer within three days of roasting. Our ’wichcraft staff has been rigorously trained by La Colombe so that each and every cup of coffee, cappuccino, or espresso we brew is just perfect.

Our purveyors and the care they put into the food they produce are the first step in bringing our guests a delicious, wholesome meal. Here are the people behind just a few of our menu offerings:

Tuna: American Tuna
Pork: Berkridge Co-op, The Organic Prairie Co-op
Ham: Niman Ranch, David’s Old World Meats
Bacon: Ozark Mountain Pork Cooperative, David’s Old World Meats
Pastrami: David’s Old World Meats
Ground Beef: Tallgrass
Chicken Breast: Grain-fed growth hormone-free
Turkey Breast: Grain-fed and growth hormone-free
Bread: Pain D’Avignon and Sullivan Street Bakery
Greenmarket tomatoes: Eckerton Hill Farms
Chickpeas, lentils, beans: Casa de Case
Greens: Star Route Farms
Grits: Anson Mills
Jelly: homemade
Mayo: homemade
Dairy: Clover Stornetta
Water: Saratoga Spring Water Co, Calistoga
Juice: Fizzy Lizzy and Red Jacket Orchards, Voila and Apple-A-Day
Soda: Boylan Bottling Co
Coffee: La Colombe
Tea: In Pursuit of Tea

tuna

If such a thing as perfect tuna exists, we have it at â€˜wichcraft. The six San Diego-based fishing families that make up American Tuna provide us with pole-caught Albacore, meaning that the fish are caught one at a time. This certified sustainable method prevents over-fishing and ensures the availability of high quality tuna for generations to come. They only fish the cold waters of the Pacific Northwest, where young fish with low mercury levels swim. In fact, the mercury levels in American Tuna’s catch are so low they’re often untraceable.

pork (nyc)

Q: What’s the difference between a major league baseball player and ’wichcraft’s pork?
A: The pork isn’t on steroids.
Our pork comes from Berkridge Farms in northwestern Iowa, a co-op of 18 family farms that has been raising purebred Berkshire pork naturally (no hormones, no antibiotics, no steroids) and sustainably for 55 years. This group of farmers takes quality so seriously that they even oversee how their meat is packed so that only the finest cuts reach consumers.

pork (sf)

Q: what’s the difference between a major league baseball player and our pork?
A: our pork isn’t on steroids.
The Organic Prairie Co-op has been raising delicious, organic pork since well before organic standards even existed. Their animals are unconfined and able to roam. They are never administered hormones, antibiotics, or steroids, and their feed has always been free of animal products. This is as good as pork gets, so enjoy it guilt-free!

ham (nyc)

Our ham is from Niman Ranch, a pioneer in producing humane, sustainably raised, hormone- and antibiotic-free pork. We love their Jambon Royal, which is prepared in a European style without any added liquid and yielding rich, bold flavor. It’s dry cured for almost two months and then smoked over apple wood chips. We think it goes with everything!

ham (sf)

The latest creation from San Francisco Renaissance man (radio host, wine consultant and reviewer and artisanal cured meat maker) David Cane is something we love here at ’wichcraft: ham. David has always loved ham too, and knew from the start that if he made his own it would have to be old fashioned. To him that meant no added water or phosphates, slight apple wood smokiness, and the best meat from a single center-leg cut. We agree!

bacon (nyc)

Ever had that experience when you know exactly what you want but can’t find it anywhere? Well, that was our problem with bacon…until we got some help from 52 gracious farmers at the Ozark Mountain Pork Cooperative and our friends at D’Artagnan. They created a custom bacon just for us by starting with certified humane hormone- and antibiotic-free pork belly, giving it a one-of-a-kind cure for several days, and finally smoking it over apple wood chips. You won’t find bacon like this anywhere else (literally)!

bacon (sf)

Ever had an experience where you knew exactly what you wanted but couldn’t find it anywhere? Well, that’s how we felt about bacon until our friend David Cane at David’s Old World Meats gave us a hand. David created a custom bacon just for ’wichcraft by starting with all-natural pork belly, giving it a one-of-a-kind cure and lightly smoking it over apple wood chips. You won’t find bacon like this anywhere else!

pastrami

There’s only one man we trust with our pastrami, and that’s David Cane. He’s a San Francisco radio host with a penchant for New York’s famous pastrami sandwiches. He couldn’t find anything on the west coast that compared, so he started making his own artisanal cured meats on the side. His David’s Old World pastrami is USDA Choice or Prime 1st cut beef brisket raised, brined, cured and smoked without the use of antibiotics, growth hormones, or even added water.

bread (nyc)

Our breads are baked fresh daily by artisanal bakers who make it the old way, by hand, at Pain D’Avignon and Sullivan Street Bakery right here in NYC. We think bread is an important flavor component in any sandwich, so we’re picky about only using the best. Some were even created just for ’wichcraft, like the cranberry walnut loaf used in our grilled cheddar sandwich.

greenmarket tomatoes (nyc)

If it’s not August or September you might very well be wondering where the tomatoes are. When we first opened we decided that we would only serve fresh tomatoes during the local season. Unfortunately, the local tomato – or blt season – as we affectionately refer to it is short, but we’re able to make the most of the 8-10 weeks by offering a seasonal blt starring just-picked greenmarket tomatoes from Eckerton Hill Farm in Lenhartsville, PA. We think it’s worth the wait!

chickpeas, lentils, beans

Our chickpeas are imported by San Franciscans Howard and Kris Case, two lovers of authentic Italian cuisine and ingredients. The Cases have spent years exploring Italy in search of the best beans, lentils, and olive oils, and they staunchly support Agribosco, which guarantees that each farmer they work with uses only seeds of ancient varieties, has an organic harvest, and preserves the biodiversity that has marked each growing region for centuries.

greens

As much as we love our meals between two slices of bread, we know that sometimes our guests might be in the mood for a salad. That’s why every sandwich on the menu is available over a bed of fresh organic baby greens with house made lemon vinaigrette on the side. It’s a great way to get your ’wichcraft fix while keeping it a little bit lighter. Just specify “over greens“ when you order in store or online and you’ll be enjoying a freshly made salad in no time.

grits

Grown by Anson Mills in South Carolina, our organic grits are the real thing: heirloom Gourdseed White corn, a variety with roots dating back to the 1600s. Anson Mills founder Glenn Roberts happens to be a historic restoration consultant, so when he decided to make the creamiest, most authentic grits possible he didn’t stop at reviving a near extinct variety; he pored over historical documents until he was also able to recreate a cold milling process that hadn’t been practiced in decades but yields the best flavor and texture.

jelly

Many ’wichcraft guests love our pb&j because it makes them feel like a kid again, and we too think of it as a simple pleasure. That’s why we like to make it the old fashioned way, with homemade jelly. When our chef finds greenmarket fruit that he just can’t resist he buys it in bulk and gets to jelly-making. It might be rhubarb in the spring, strawberry in the summer, or concord grape in the fall. Whatever the flavor, you can always be sure that our jellies are made in our own kitchen with fruit at the peak of ripeness.

mayo

We admit it – we love mayo – but most of what’s out there uses oils that we just don’t need to be consuming a lot of. So we make our own aioli (mayo) from scratch. It’s more flavorful than the store-bought stuff, and instead of the typical vegetable oil that most brands contain we use grapeseed and olive oils. These oils are known to help raise HDL “good” cholesterol and lower LDL “bad“ cholesterol.

dairy (sf)

At ’wichcraft we do our best to offer high-quality locally raised food, and we happily serve milk and cream from Clover Stornetta. Their family farms in Marin, Sonoma, and Mendocino Counties are held to the highest standards: they are growth hormone free, American Humane certified, and hold the Seal of Sustainability from the Sustainable Business Institute. No other dairy in the world can say the same!

water (nyc)

Carbon footprint? What carbon footprint? ’wichcraft tries to keep it local, even when it comes to water. Our Saratoga sparkling and still bottled waters are sourced at a sweet spring upstate in – you guessed it – Saratoga Springs. That means less ground to cover and less fuel to burn in order to get it to you. If it’s not coming out of the tap it should be coming from Saratoga.

water (sf)

Carbon footprint? What carbon footprint? ’wichcraft tries to keep it local, even when it comes to our water. Our Calistoga still and sparkling waters are sourced and bottled at a spring in – you guessed it – Calistoga. That means less ground to cover and less fuel burned in order to get it to you. If it’s not coming out of the tap it should be coming from Calistoga.

juice (nyc)

This Geneva, NY farm provides us with fresh pressed 100% Fuji apple and raspberry-apple juices that are pure fruit goodness. These juices have nothing added – no flavors, no water, and certainly no additional sweeteners – so they maintain the nutritional qualities and delicious flavor of the whole fruit.

juice (sf)

We like our fruit juice to be just that: fruit juice. That’s why we’re such fans of Voila – the owners have been squeezing the best since 1978, when all they had was a cart in front of a BART stop in Berkeley and a few juicers in the shed behind their rental house. Operations are considerably more sophisticated these days, but the juice is as simply squeezed and delicious as ever.

juice (sf)

We serve pure pressed apple juice from Apple-A-Day in nearly Sebastopol, CA. Nothing artificial, just apples.

soda

Our sodas come from Boylan Bottling Co, just across the river in New Jersey. We love Boylan’s because their sodas are made the old-fashioned way, with recipes they’ve been using for over 100 years. Their natural sodas are free of artificial flavors, colors, and preservatives and always steer clear of corn syrup in favor of pure cane sugar. We’ll drink to that!

coffee

At ’wichcraft we’re serious about coffee, which is why we serve only La Colombe. The La Colombe team works closely with a select group of family farmers in South America and Africa to grow the best fairly traded beans. After the harvest, the beans are roasted in very small batches in Philadelphia. From there it’s not long – under five days to be exact – until our guests are able to taste the results in a freshly brewed coffee, espresso, or cappuccino. You’d be hard pressed to find a better (or fresher) cup of coffee!

tea

’wichcraft serves only fragrant, single-estate loose leaf teas from In Pursuit of Tea. The three founders of the company really do spend their time pursuing tea; they explore remote corners of the world searching for tea farmers who grow exceptional plants. They spend time with them, learn the unique characteristics of the teas, and finally hand select the leaves that make it back to the US and into your teacup.

beef (nyc)

Did you see that cow grazing in a cornfield? No, neither did we. That’s because cows are meant to eat grass, not the corn feed that too many farmers typically raise their cattle on. We place great importance on finding cattle farmers who raise beef as closely to how they’re found in nature as possible. Our beef is raised in free range pastures, where they feast on a diet of naturally growing grass and never receive hormones or antibiotics. Grass-fed beef not only has great flavor, it’s also lower in overall and saturated fats and higher in omega-3 fatty acids, beta-carotene, vitamin E and protein than grain-fed beef.

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