Michah Wexler's pastrami is cured and smoked slow and low on site, rendering it juicy and tender with just the right amount of spice. If you're stopping by here go for that! Read more
The highly hyped spot in Grand Central Market cures its pastrami on-site, hand-cutting it thick and warm onto specially made rye coated with a layer of spicybrown mustard. Read more
With an East Coast vibe that reminds one of Russ & Daughters, the menu spans classics like pastrami, corned beef, matzoh ball soup, and lox on bagels. Read more
We went with the "Uncle Leo" because it's simple yet effective: eggs, lox, cream cheese on a bagel. What's more, every ingredient here is of the highest quality. The bagel is made fresh. Read more
You must try Wexler's lox: Slick, supple and delicate, the cured salmon tastes like a rushing mountainriver in the same way an ultra-fresh oyster tastes like the soul of the ocean. Read more
Wexler's offers the killer pastrami and smoked fish of its predecessors but has an artisanal touch that parallels a new movement in Jewish cuisine already happening in New York City. Read more
Best Toasted Bagel, Lox, and Cream Cheese on the West Coast. Lox is cured there, thinly hand sliced. Bagels are custom recipe. Served open face. Validated parking next door to market building.
At its best, the pastrami at Wexler's rivals any in this city or any other: deeply rich, slightly smoky, sweet at its edges with a prickle of pepper and clove. Read more
Chef Micah Wexler smokes his own fish and cures his own pastrami, makes his own pickles and generally obsesses over the quality of every last detail. Read more
Chef Micah Wexler smokes his own fish, cures his own pastrami, makes his own pickles and generally obsesses over the quality of every last detail. Read more
The pastrami and egg breakfast sandwich is delicious but you'll be pretty satisfied with half. Share or save the rest for later unless you're really hungry and feel like eating the whole thing.
Best smoked salmon and pastrami in LA. Portions aren't what you'd expect from a Jewish deli, but part of that is because of their thin-slicing technique