Dinner Service at ’wichcraft Begins Tonight

By and

First came Tom: Tuesday Dinner and Damon: Frugal Friday. Then Halfsteak. Now, in another meal-period-optimizing move from Tom Colicchio Enterprises, theres dinner at wichcraft, launching tonight in the chainlets Flatiron branch. But this is no restaurant-in-a-restaurant-come-lately, according to chef-partner Sisha Ortuzar, who has been working on the project since last fall. (We figured out people dont want sandwiches for dinner, he says, resignedly. Even I dont.) As expressed by a black nighttime banner, dinner has an entirely different identity from daytime, down to the host, the table service, the china, and the candlelight. And then theres the menu: food inspired by sandwiches, like grilled Sullivan Street Bakerys filone bread topped with asparagus and tomme de Savoie, or meatballs served with garlic bread. But thats not all: Ortuzar mines his Chilean heritage for the fluke seviche, served with an unconventional green-mango-and-watermelon garnish, and stuffs cannelloni with sweet-pea pure. To accompany these medium-to-large-size plates, Ortuzar and partner Jeffrey Zurofsky have assembled a short, gently priced list of wines, all available by the glass, half-bottle, or bottle. And once our rainy season is over, you can linger over them at a table on the fourteen-seat patio.

'wichcraft, 11 E. 20th St., nr. Broadway; 212-780-0577

Menu: dinner at wichcraft