food

breakfast & lunch / 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.

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
Ground Beef: Tallgrass
Bread: Pain D’Avignon and Balthazar Bakery
Greenmarket tomatoes: Eckerton Hill Farms
Chickpeas: homemade
Greens: Star Route Farms
Grits: Anson Mills
Jelly: homemade
Aioli: homemade
Dairy: Clover Stornetta
Water: Saratoga Spring Water Co, Calistoga
Juice: Red Jacket Orchards, Voila
Soda: Boylan Bottling Co
Coffee: La Colombe
Chicken: free-range
Granola: homemade
Oatmeal: Irish steel-cut
Lemon confit: homemade
Tea: Mighty Leaf
Fruit: Red Jacket Orchards

tuna

If such a thing as perfect tuna exists, we have it at ’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 overfishing 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 shoulder?
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 ’wichcraft’s pork shoulder?
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)

Does your ham come from a good family? Ours does. In fact, we can probably tell you from which of 52 Midwest farming families our smoked heritage ham originates. It’s prepared in a European style without any added water, which yields a rich, bold flavor. We think it goes with everything, which is why you’ll find it in our smoked ham & avocado sandwich, organic stone-ground grits and smoked ham & cheddar sandwich.

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!

bread (nyc)

Our breads are baked fresh daily by artisanal bakers who make it the old way, by hand, at Pain D’Avignon and Balthazar 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-pecan loaf used in our heritage smoked ham & 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 greenmarket tomato season—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

Our beans aren’t into heavy metal. We start with dried beans to make our signature chickpeas—no can openers required. After simmering them in salted water, we add lemon juice, olive oil, parsley and oregano. We’re so obsessed with these chickpeas that you’ll find them in multiple forms on our menu: as the star in the chopped chickpeas sandwich, the supporting flavor in the grilled eggplant sandwich and the main act in the marinated chickpeas.

greens

As much as we love our meals between two pieces 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 mixed 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 (sf)

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.

aioli

Hold the mayo! At least the store-bought kind. Our aioli is what mayo should taste like; it’s more flavorful than any commercial brand, and we replace the vegetable oil that most mayonnaise typically contains with heart-healthy olive oil. There are many variations on the classic—ours adds mustard, vinegar, garlic and red pepper. You’ll find it in many of our menu items, like our roasted turkey sandwich and free-range chicken and shrimp salads. We also make a version with green olives, herbs and lemon to spice up our roasted free-range chicken sandwich.

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 sweet 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 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.

soda

Our sodas come from Boylan Bottling Co., just across the river in New Jersey. We love Boylan because they do things the old-fashioned way, with recipes they’ve been using for over 100 years. And like us, they’re serious about taste and quality—Boylan never sweetens their sodas with corn syrup, favoring pure cane sugar instead. 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!

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.

chicken

Our chickens are vegetarian. We agree it should go without saying—but in this day and age, it doesn’t. We use free-range chickens that have been fed an all-vegetarian diet. We roast them in our kitchen adding nothing but pan drippings, and use them to prepare both the free-range chicken salad and roasted chicken sandwiches.

granola

We don’t get ours from a box, bag or bar. We bake organic steel-cut oats with honey, brown sugar and grape seed oil, then add toasted coconut, raisins and dried cranberries. We think it pairs perfectly with Greek-style yogurt and honey, but we’ll understand if you want to take a pound of it to go.

oatmeal

If you always thought oatmeal came in a little paper packet with flavored powder, you haven’t tried ours yet. We serve Irish steel-cut oatmeal—this means that it’s whole grain, with all natural fiber that’s stripped from instant oats. Steel-cut oatmeal takes much longer to cook (we prepare ours with water and skim milk) and the results are deliciously nutty and heart-healthy. We serve it up however you like it, whether it’s plain or with our handmade toppings. You can feel good about digging in!

lemon confit

Don’t let the fancy name fool you. Our lemon confit requires only five basic ingredients—and time. We cure thinly sliced lemons in their own juices and a mixture of salt, sugar and garlic, and then finish off the “cooked” slices with grape seed oil. You’ll find these not-so-ordinary lemons adding the sweet and tangy flavor to our pole-caught tuna and chopped chickpeas sandwiches and salads.

tea

Our tea has room to breathe. We offer eight varieties of Mighty Leaf tea, all packaged in the company’s signature silken pouches; these provide the tea leaves with adequate space to unfurl, culminating in a richer, more full-bodied cup. You’ll also be pleased to know that this San Francisco–based company applies the same care to its business practices as it does to its teas—Mighty Leaf Tea is known for promoting and encouraging sustainable farming and production methods for tea-growning regions. You can take your pick from our seleciton of black, green, white and herbal teas.

fruit (nyc)

Even our fruit is pressed. We’re proud to carry Red Jacket fruit juices, which are made by simply pressing whole fruit. No sugar, no water, no color, no flavoring added. We’re such big fans of this family-owned company for New York’s Finger Lakes region that we also use their fruit preserves to make our chunky pb&j and lemon–poppy sees cream’wiches, and include their apples, pears and stone fruit in our daily fruit selection.

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