If there’s one thing I admire about Tom Colicchio it’s not that he’s won 5 James Beard Foundation metals or that he’s a celebrity judge on Top Chef or that he founded the amazing Gramercy Tavern, but instead that he is one of the few great chefs to give proper attention to sandwiches! Sure, it’s just a little hut in Bryant park and we all know that it should have been a full restaurant; it’s got soups and salads on the menu, we all know that they’re a waste of time. Thankfully, it’s got a clever name and some delicious sandwiches: ‘wichcraft.
My only complaint about this little operation is that they bill themselves as the “last word on sandwiches,” AHEM, I beg to differ. Maybe your fame has gotten to you Tommy-boy: you ain’t god, yet.
Without further adieu, here’s ‘Wichcraft’s pastrami sandwich. Why they refuse to call it a “Ruben,” I’ll never understand. It was crunchy and delicious, if a little skimpy on the pastrami. All the flavors get a turn to be noticed and none of them dominated the taste. I especially liked the mustard flavor at the end of each bite.
Ingredients:
- pastrami
- grilled rye bread
- swiss cheese
- sauerkraut
- mustard
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What was it that made this particular pastrami memorable? Was it excellent, coarse, complex mustard? Perhaps the delicate inclusion of whole grains in the rye? Or could it have been the mellow tang of melted swiss that illuminates your senses and conjures fantasies of a dairy maiden sneaking you nibbles of aging fromage from your country house cellar?
mmm…’strami, bread, cheez, ‘kraut, ‘tard…mmm
you’re on your way to becoming respected in this sandwich biz!
A little skimpy on the pastrami?
Clever name aside, ‘wichcraft should be ashamed of that poor man’s excuse for a Reuben.
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