Sandwhich

SANDWHICH is a funky, eclectic lunch and dinner spot in the heart of West Franklin Street's "restaurant row." Started in 2005 by Hich and Janet Elbetri, SANDWHICH's mission is quite simple: to serve really authentically delicious food. We use time-honored methods and outstanding ingredients, many of them locally-produced, to make everything on our menu, from our famous O.B.L.T.(our take on a BLT — with roasted jalapeno and avocado) to our Lamb Tagine (slow-braised in Moroccan spices and served on foccaccia) to our Most Excellent Brownies (which are made with Valrhona Chocolate from France). To drink, enjoy our fine selection of draft and bottled beers, wines by the glass and house-made beverages, such as our famous Moroccan Iced Tea. Chef Hich Elbetri got his training at NYC's French Culinary Institute. After that, he worked at Jean-Georges Vongerichten's Mercer Kitchen and finally ended up at Danny Meyer's Union Square Café'. But Hich's real culinary education started when he was very young, in his mother's kitchen, where he watched her cook traditional Moroccan meals for the family.