When chef Tom Colicchio mentioned in April that changes were afoot at Wichcraft, the emphasis seemed to be on the branding. So I was pleasantly surprised, upon visiting the new location at Broadway and Worth, to see that the menu has been overhauled, too—not just with different sandwiches (and some classics), but also grain bowls, a make-your-own-sandwich option (you select a base sandwich and customize the protein), and more choices of salads, soups, and side dishes. At breakfast, offered till 11 a.m weekdays and all day on weekends, you can get toasts and egg bowls, as well as sandwiches, cereal, and pastries.

The decor is warmer and less industrial, with various types of seating: The counter along the window will make for satisfying people-watching; the short stools in the interior, however, are dignity-suckers. The area where you line up to order and wait to pick up your order might get a bit frenetic, which isn’t helped by the yelling of names and ringing of an order-up bell. Despite these quibbles, the restaurant is a real boon for east Tribeca, especially if the staff can stay on track.

Wichcraft has always been better about sourcing locally and humanely than almost anyone else at this price point, but that messaging appears to be getting downplayed a bit. I’m trying to find out where the sourcing stands now. (And I’ve also asked when the Greenwich Street location will get the new menu.) One nice, eco-friendly touch: Tap water is offered free.

UPDATE: The rep mentioned a bunch of local purveyors, including Bien Cuit, Russ & Daughters, Eckerton Hill Farms, Grow NYC, Pain D’Avignon, Sea2Table, and American Tuna. I was hoping to see Niman Ranch, or at least more of a nod toward humanely raised land animals. And no specifics on when the menu will be offered at Greenwich Street.

UPDATE #2: “We partner only with farms and ranches that never use antibiotics or hormones,” clarified the rep. “These include Allen Farms for chicken, D’Artagnan for our heritage bacon and ham, and a family farm coop for our Berkshire pork.”