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From Craft to Craftbar to 'wichcraft: If Tom Colicchio continues his downward price spiral, he'll soon be operating a souvlaki cart. We won't complain if it's anywhere near as enticing as this stylishly minimalist sandwich shop, with its gleaming lablike kitchen and tantalizing melted-cheese aroma. Breakfast is available all day, or at least breakfast sandwiches are—frittata on ciabatta, for instance, or fried egg and bacon with Gorgonzola. And even though we love the refreshing, fastidiously assembled Sicilian tuna with shaved fennel and lemon, and the tangy grilled Gruyère with caramelized onions on rye, not to mention panini-pressed pork loin, coppa, and fontina on crusty country bread, we try to leave room for deftly seasoned soups and side salads. Buttery blueberry scones, irresistible lemon bars and ganache-filled cream'wiches, and comfortable mezzanine seating set this sandwich shrine apart from the proliferating panini pack. — Rob Patronite and Robin Raisfeld

The cream-filled chocolate cupckaes baked by Karen DeMasco are supremely moist, uncommonly rich, and deeply flavored.

Frittata on ciabatta, $6; fried egg and bacon with Gorgonzola, $6.25; Sicilian tuna with shaved fennel and lemon, $8; grilled Gruyère with caramelized onions on rye, $5.50; roasted pork, coppa, and fontina on crusty country bread, $9.25; ganache-filled cream'wiches, $1

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Best of New York Awards

• Best Sophisticated Sandwich (2004)

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Recipes at 'witchcraft

• Grilled Bloomsday Sandwich (2006)