Midtown Lunch has a new home located at
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Famous Chefs in New York City seem to be expanding their empires at every chance. One of the most popular trends seems to be opening up cheaper places where people can enjoy over-priced versions of items that are usually considered less then chic. Most famously Danny Meyer (Union Square Cafe, The Modern) opened the Shake Shack in Madison Square Park, where people can now stand in line for over an hour for a burger and fries. Thomas Keller (Per Se) opened the Bouchon Bakery in the Time Warner Center, Mario Batali (Babbo, Lupa) opened his gelOtto Cart in Washington Sq. Park and Tom Collichio (Grammercy Tavern & Craft) has opened 6 ‘wichcraft locations in New York, where people can get fancy pants sandwiches, soups and salads designed by the famous chef.
For many, paying $9 for a sandwich is outrageous… especially one that isn’t over a foot long and can be shared with friends. But in Midtown our options are limited, and having two ‘wichcraft locations in the area could be the just the thing many people are looking for. One is on 46th St. and 5th avenue, and the other is spread over four kiosks in Bryant Park on 42nd St. btw. 5th & 6th Avenues.
On a nice day, when you have an hour, there’s nothing better then having lunch in Bryant Park… and a sandwich, soup or salad from ‘wichcraft could be one of the more convenient options if it didn’t take so long. I have read complaints from people who say that during lunch time the wait can be almost 20 minutes… it’s not Shake Shack bad, but if you only have an hour, waiting for your food means less time to enjoy eating in the park. Well last week I discovered a solution! On-line ordering.
Last week I discovered the ‘wichcraft online ordering option on their website (http://www.wichcraftnyc.com/) and it worked like a charm. It was super easy to use, and the food was ready and waiting when we got to the park.
Screenshot of the on-line ordering system:
Wait time is not the only complaint people might have… so check out what we had, and the +/- after the jump… Read the rest of this entry »