That’s A Wrap’s chef John Evangelista is a self-confessed control freak. To craft dishes he truly stands behind, he has to be involved in every step in the process. He and his staff brines whole turkey breasts for 24 hours, bakes hams in a special glaze of honey and brown sugar, and slow-roasts briskets dry-rubbed and marinated overnight. In John’s kitchen, no vegetables ever feel the chill of a freezer, arriving to be cut and washed every morning. The kitchen’s meticulous prep work pays off. The eatery’s wraps and sandwiches are imbued with fresh flavors devoid of preservatives and MSG. Specialty wraps such as Classic Club—a bundle of baked ham, Cajun turkey, bacon, and cheddar—pair with smoothies blended from fruits such as pineapples, mangos, strawberries, and snozberries. Flavors of steaming, housemade stew rotate daily, and salads drizzled in housemade dressing augment the roster.