LA Times: Wexler’s Deli
- posted in: Press
Finally ready to open at Grand Central Market
By Russ Parsons
Micah Wexler’s long-awaited bid to remake the great Jewish deli will be opening Monday in the heart of downtown’s Grand Central Market.
Wexler’s Deli will feature bagels and sandwiches starring meats and fish cured in-house and breads and bagels baked according to specification. Prices range from $3 to $9 for bagels, depending on whether you get just plain cream cheese or add house-cured lox or smoked sturgeon.
Sandwiches are in the $9 to $11 range and feature house-cured corned beef and pastrami as well as roast turkey and egg and tuna salads. For homesick New Yorkers, there will also be black-and-white cookies, chocolate phosphates and chocolate egg creams.
“The theme from the beginning is to try to do as much production in-house as we possibly can,” Wexler said. “Of course, we’ve only got 350 square feet, so there’s only so much we can do. But all of our meats are being brined, smoked and cooked in-house.
“The fish is all being smoked and cured in-house, and I have to say that as much as I love doing the meats, and they’re delicious, the fish is really my baby. That’s my pride and joy.
“We’ll make our own pickles as well. And the baking is all being done to our recipes.”
Wexler is partners in the operation with Mike Kassar, with whom he worked at Mezze restaurant near the Beverly Center, and David Sanfield, co-founder of the Pitfire Pizza chain