- Rick Bayless Dresses Like Bob Ross, Paints "Happy Little Cilantro Leaves" in Delightfully Surreal Video
- Joël Robuchon Building the World's Most Exciting New Culinary School
- Three Superstar Chefs Will Open a Restaurant in Cuba
- How Joanne Chang Went From Management Consultant to Star Chef
- Video: Get a Sneak Peek at L’Amico, Laurent Tourondel’s New NYC Spot
- Big News: René Redzepi’s Fantastic Wild Food World
- Damien Hirst, Massimo Bottura, and the Best Named Dish Ever
- Here’s Why 37 Of the World’s Greatest Chefs Are About to Swap Kitchens
- Stephanie Izard to Bring Taiwanese Street Food to Chicago
- A Save-the-World Dish at LA's Alma
'wichcraft's tuna sandwich with lemon confit. Photo courtesy of 'wichcraft.
Chef-humanitarian Tom Colicchio (who recently co-produced the excellent anti-hunger documentary A Place at the Table) did NYC office workers an honorable service a decade ago when he opened 'wichcraft with chef Sisha Ortuzar. Now with 17 locations in New York, Las Vegas and San Francisco, the cheffy sandwich chain celebrates its 10th anniversary all month with videos about signature condiments like lemon confit posted daily on wichcraftnyc.com.
In general, however, the secret to Colicchio's delicious sandwiches lies in their construction. "We approach it as a meal between two pieces of bread," says Colicchio. "Look at our soft egg, salsa verde, anchovy and onion sandwich: these are things that you would find on a composed plate at a restaurant, and then the bread is a vehicle. In a sandwich, you want a balance of acid, savory flavors, and sometimes spice.”
Colicchio's personal go-to sandwich is inspired by the breakfasts his grandfather would cook before fishing trips. "I started fishing with my grandfather when I was young and he would always make scrambled eggs with peppers and onions. I would wake up to that smell of him frying peppers and onions at 4 o’clock in the morning,” he says. Colicchio's making way for a new favorite. His new Italian-inspired anniversary sandwich, which debuts today, features mortadella, robiola cheese, roasted garlic puree and arugula. It will be sold in the New York and San Francisco locations through July.