’Wichcraft Asks, ‘How You Like Them Heirloom Tomatoes?’
Last week ’wichcraft jumped on the know-where-your-food-comes-from bandwagon by replacing the plain ol’ numbers on its “table cards” (doled out to customers so servers can locate them) with semi-campy descriptions of how its food is sourced. We’re glad we can now bite into a BLT (served only during “BLT season”) knowing that the applewood-smoked bacon was custom-made by D’Artagnan and the Ozark Mountain Pork Cooperative, and the heirloom tomatoes come from Eckerton Hill Farm in Pennsylvania. As you can see by reading the cards, there are other fun facts: The pastrami comes from the West Coast (via David’s Old World), the jelly is made from “greenmarket fruit that [our chef] just can’t resist,” and the tuna comes from our own Primizie Foods (hence mercury levels “so low they’re often untraceable”). One quibble: What’s up with referring to “soda” as “pop”? Did Jersey boy Colicchio pick this up from Danny Meyer when he was at Gramercy Tavern?
’wichcraft table cards [PDF]
NewsFeed
Low-Mercury Tuna Loin Hitting Restaurants Next Week
Slate’s Jack Schafer may have smelled something fishy about the Times’ tuna story, but, if you’re still fretting about it, rest assured that John Magazino, president of Primizie Fine Foods, has something in the works. He says he’s selling the city’s only Marine Stewardship Council–certified low-mercury sashimi-grade tuna loins, and, depending on the outcome of samplings, they could be in some of the restaurants he supplies food for (Gramercy Tavern, Cru, A Voce) by the end of next week. Magazino says he’s getting the fish, at $12 per pound, from families who catch their albacore using hook and line in the low-mercury waters of California, as opposed to Southeast Asia, where most tuna is caught. Since the fish is caught near the surface, it’s younger and doesn’t have such high levels of mercury. We’ll keep you posted as to where it will be available, but we’re thinking it’s a good time for Union Square Hospitality Group to get in on this, now that they’ve dumped Wild Edibles.
Primiziue Fine Foods
The Times’ Fishy Story [Slate]
Related: Danny Meyer Cuts Wild Edibles Free
