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Wexler's Deli to Open April 28 at Grand Central Market

Another welcome addition to Grand Central Market!

http://www.latimes.com/food/dailydish...

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    1. re: wienermobile

      o man, this thread is going to serve as the future pastrami porn bank...

          1. re: wienermobile

            I want.

            For admin assistants day, I drove to Compton for Bludso's.... good lord, that brisket was juicy. Seriously. Like, 10x juicier than the juiciest Langer's pastrami that I've ever had. I don't go often, so I forget how incredible that guy's skills are.

            Mr Taster

            1. re: Mr Taster

              So you went to Bludso's (presumably for your LTA) and then ate all the brisket yourself? lol

              1. re: ns1

                Haha... no, I drove down to bring lunch back for the staff in my department (admin assistants day). We got the large party tray. Although it was all good, the consensus was "next time, just bring back the brisket."

                Mr Taster

              2. re: Mr Taster

                You hiring Mr. Taster? Looks like the perks are pretty good there.

                1. re: chrishei

                  No positions currently open :)

                  I do keep the department well stocked with good food. Today I brought in a yellow cake with coffee buttercream frosting. (made from scratch, naturally :)

                  Mr Taster

                  1. re: Mr Taster

                    Yeah, let me know if you are hiring too.

                    Then I won't have to make the drive to Langer's either.

                1. re: wienermobile

                  taken from Wexler's IG just posted...

                  i think the ba-ba sheeps will approve.

                   
                  1. re: TonyC

                    That looks just like the sandwich he served at Mezze and Umamicatessen.

                      1. re: BacoMan

                        ….The meat was good the bread was terrible.

                          1. re: wienermobile

                            wienermobile, you typed EXACTLY what I was thinking, before I could type it.

                            Mr Taster

                            1. re: wienermobile

                              The bread was a complete joke. The pastrami was good, but not better than Langer's or Greenblatt's. Guess that monster photo was just for the promotion.

                            2. re: BacoMan

                              yes, need at least 2 to 1 meat to bread (or Carnegie deli where about 10 to 1) -- that looks like a swing and miss.

                          2. re: TonyC

                            Eh.

                            Tony, I'll still try it, but it doesn't look nearly as gorgeous as the Langer's photo posted by wienermobile. (Though it looks more realistic than the ridiculous LA magazine photo, which doesn't look appetizing to me at all.)

                            Seriously, just look at Wex & Langers pics side by side. It's no contest.

                            Mr Taster

                            1. re: Mr Taster

                              taster i agree...what kind of bread was that anyways? whole wheat?

                                1. re: wienermobile

                                  well that's the most disappointing thing I've read all day.

                                  1. re: ns1

                                    i hope belcampo lives up to the hype and from the photos looks more a question of price than quality -- so far none of the new spots at the GCM have done it for me....

                                    1. re: jessejames

                                      eh, great meat/shit bread works for katz could work for wexler.

                                      1. re: ns1

                                        katz has a long list of katz-kissers already tho despite being wildly overrated...this place starting from nowhere...in any event, maybe will keep the lines shorter at Langers at peak.

                                        1. re: ns1

                                          More From The Jewish Journal about the bread: Rye bread will come from Etchea Bakery because “they only bake on stone hearth there, so you get that crust,” Wexler said. For sweets and other baked goods, he’s been collaborating with baking pros to develop Wexler’s Deli’s own bagels, babka, and black-and-white cookie recipes.

                                          1. re: wienermobile

                                            I wonder why he wouldn't choose to go with an established, real Jewish bakery? Why Patina group?

                                            Mr Taster

                                        1. re: J.L.

                                          i have a vivid imagination, i lol'd at the url.

                                2. re: TonyC

                                  Damn, Tony. I get more depressed every time I see this photo, yet I can't bring myself to look away.

                                  - The meat is too dry. Nary a whisper of glisten.
                                  - The crumb of the bread is too spongy-looking.
                                  - The crust is underbaked.
                                  - I see no caraway seeds.
                                  - The sandwich appears far too.... I dunno. Neat. Is he really going to be stacking his slabs in perfect Jenga-like fashion?

                                  I do like the thickness of the pastrami. I am a bit scared, though.

                                  Mr Taster

                                  1. re: Mr Taster

                                    etchea is a bona fide bakery. their sourdough boule, before bread lounge/Republique launched, was some of the best breads to be found in LA. Really top notch stuff. maybe it's not 100% traditional, but could it be... better?

                                    The LA Mag photo was pchopped and staged. The IG photo was taken w/ an iphone under GCM's crazy lighting. can we all reserve judgement until some non-goy actually puts this thing into his/her mouth?

                                    also, fwiw: i've lived (on someone else's couch) down the street from katz. i have no problem eating that, or 2nd ave deli, any day. The #19, OTOH, is a bit gross.

                                    1. re: TonyC

                                      >> The #19, OTOH, is a bit gross.

                                      Thank you for being one of the few actually willing to admit that. Sometimes I feel like I'm yelling into the void.

                                      >> maybe it's not 100% traditional

                                      But I thought Wexler's whole raison d'etre is to do the traditional exceptionally well? That's why he got my attention.

                                      >> can we all reserve judgement...

                                      I am reserving judgment... after all, I'm still going to give it a shot (or two)

                                      Mr Taster

                                      1. re: TonyC

                                        >> can we all reserve judgement until some non-goy actually puts this thing into his/her mouth? <<

                                        ^^ This.

                                        1. re: J.L.

                                          it's open. where are all you DTLA suits and your bagel+pastrami breakfast?

                                            1. re: chrishei

                                              Line was like 30 deep at around 12:15. I'll try again Wed.

                                            2. re: TonyC

                                              Not a suit but this non-goy along with his non-goy dining companion were both very impressed with the pastrami, rye bread and especially the lox. They are as expected, slow on opening day. Everything hand sliced and made to order.

                                               
                                               
                                               
                                              1. re: JAB

                                                Nice work! The bread looks lightyears better than what they were using at Umamicatessan.

                                                1. re: cacio e pepe

                                                  Looks great. How busy? How long of a wait for their 10 seats?

                                                  1. re: wienermobile

                                                    As with any stand at GCM. You don't have to wait for their seats and you can eat it anywhere in the market...

                                                    --Dommy!

                                                  2. re: cacio e pepe

                                                    Agreed... those are much better photos than the oddball whole wheat bread pic they tweeted.

                                                    Like TonyC, I'm curious about the pickles. As someone who has made lacto pickles at home, it's damned hard to get the spicing just right.

                                                    Mr Taster

                                                  3. re: JAB

                                                    and the lacto pickles? please tell me about them pickles.

                                                    1. re: TonyC

                                                      Nothing special now that you mention them other than being plucked from the "barrel" and sliced to order. The potato salad was unremarkable as well. I'll try the coleslaw next time.

                                            3. re: Mr Taster

                                              The bread is a huge turn off!

                                              When I first tried Langer's I immediately gave credit to exceptional bread as well as killer pastrami sliced right. Katz's has the same problem, blah bread.

                                              1. re: SilverlakeGirl

                                                Just had Wexler's corned beef and mustard on rye at lunch today. Bread and meat were dry, and too much bread. They won't serve bagels and lox past 11 a.m., which is what I was after. Waited 10 minutes for this three ingredient sandwich without a real crowd (2-3 p.m.). I was given a whole pickle, and it was not briney enough, kind of swamp-y tasting, and a bit mushy in the middle. Also they serve something called the MacArthur park which is, i guess, a tribute/copy of the Langer's number 19, which my lunch partner said was good but again, dry. Also, also paid 2+ dollars extra for pickle and slaw which, after paying 11+ for the pretty small sandwich, rankles.

                                                1. re: wurstbear

                                                  They must have changed policy on the fly to speed things up as I was there after 11 and had lox and bagels.

                                                  1. re: JAB

                                                    ahh yeah, the lox denial really stung - the whole reason i went was because i was fiending for lox after seeing a picture of theirs' online. Immediately made beeline for Brooklyn Bagel Bakery after work, shmearing my bagel now.

                                                    1. re: wurstbear

                                                      Of all bagelries in LA, why BBB? I'd have taken the extra few minutes to go to Sam's on Larchmont.

                                                      Mr Taster

                                                      1. re: Mr Taster

                                                        Sam's is a little further, and BBB is on the way home. And I love never having to find parking or wait. But I didn't know about Sam's - also pretty close to my house so I will definitely check it out.

                                    2. re: wienermobile

                                      I've gotta say, hipsters or no, I really like what I'm reading about this place. The fact that he's going totally traditional and not trying to put creative spins on classics makes me happy.

                                      Mr Taster

                                      1. re: Mr Taster

                                        Agreed.

                                        This place is looking correct.

                                        I've done a deli night a number of times. Home-cured pickles, cured and smoked pastrami, made the rye bread, the mustard, the sauerkraut . . . everything but the cheese from scratch. The biggest difficulty is exercising patience and obtaining consistent results.

                                        No one does all of this so right under one roof. It's pretty ambitious without trying to turn a pastrami sandwich into a "banh mi."

                                    3. Here's what their space looks like..

                                       
                                      1. From The Jewish Journal:
                                        With only 350 square feet of space available in its stall — plus some basement storage — and 10 seats at the counter, Wexler’s Deli simply doesn’t have the room to revisit the entire pantheon of traditional American deli. Instead, a “greatest hits” deli menu will feature a few sandwiches with house-cured meats, house-smoked salmon and sturgeon, and a few side dishes.
                                        Matzah ball soup will appear as a special rather than as an everyday item. A few classic deli sodas and semiobscure carbonated beverages will be on offer, along with egg creams made with U-Bet. (“Of course. You gotta,” Wexler said about the chocolate syrup traditionally associated with the drink.)

                                        1. Here's one really good tid-bit at the end of the article:
                                          The restaurant’s small scale will make it a pilot project of sorts. “We’ll see how it works out, and we’d like to do a larger, full-scale deli,” he said.

                                          2 Replies
                                          1. re: wienermobile

                                            Next time, post that sandwich photo *after* the other information please. I fell out of my chair and passed out before I could read the rest. Looks incredibly tasty.

                                          2. He will cure his pastrami and boil his corned beef on the premises and hand-slice them thickly. He plans to grind the coarse brown mustard himself and brine the house-made pickles. He also spent months developing a rye bread with Etxea Basque Bakery that he says is “really pretty killer.”

                                            20 Replies
                                              1. re: SilverlakeGirl

                                                The Ugly Drum stuff is really, really good too.

                                                1. re: BacoMan

                                                  I'm excited - going to try next Thurs at the Mendo Farms near my work.

                                                  1. re: chrishei

                                                    It's an excellent sandwich. In terms of woody-smokiness I've never had pastrami that quite rivals it.

                                                    The toppings are somewhat unorthodox I guess, but essentially they're amped up versions of coleslaw and mustard. I'd say it was probably the best pastrami sandwich I've ever had actually... the bread could've been a bit better though, that was my only complaint.

                                                    It's not traditional, but god damn if the flavors and textures weren't perfect.

                                                    I would eat one of those over a Langer's sandwich any time, any place.

                                                    1. re: BacoMan

                                                      Oh wow. Will let you know my experience next week.

                                                      1. re: BacoMan

                                                        try smoke city's pastrami. smokier that ugly drum. ugly drum is very good too.

                                                        i've had wexler's pastrami at umami and mezze. very good as well.

                                                        still think langers is the gold standard imo

                                                        1. re: cdub

                                                          Greenblatts juiciest with smoky and very slight clove/sweetness. So tender. Never thought I'd prefer any to langers but now I do. But I gotta try this too. Of course I'd be delighted with a langers sandwich in front of me too.

                                                          1. re: jessejames

                                                            Greenblatt's is my favorite pastrami sandwich probably. Never understood how it gets such little press/praise.

                                                            1. re: BacoMan

                                                              so damn juicy and delicious...also like to get a few lbs of the meat to go...goes just fine by itself!

                                                    1. re: SilverlakeGirl

                                                      I've been dying to hear more about them. Have you tried them yet, SLG?

                                                      1. re: Dirtywextraolives

                                                        I have yet to try it, DWXO. I do more reading than eating I'm sorry to say.

                                                        I heard good things about Ugly Drum and read speculation about how long and deep their alliance with Mendo Farms will go.

                                                        1. re: SilverlakeGirl

                                                          Hahaha, same here! Well if you go, I'm all ears!

                                                        1. re: wienermobile

                                                          It's popping up for a few days at various ones (at different times/dates). Here's the schedule: http://midtownlunch.com/los-angeles/2...

                                                          1. re: chrishei

                                                            Thanks found it: Mendocino Farms Pastrami Schedule

                                                            7100 Santa Monica Blvd., West Hollywood: April 24-25; 12-3 p.m.
                                                            735. S. Figueroa Ave., Los Angeles: April 28-29; 1-4 p.m.
                                                            444 S. Flower St., Los Angeles: May 1-2; 1-3 p.m.
                                                            300 S. Grand Ave., Los Angeles: May 5-6; 1-3 p.m.
                                                            175 S. Fairfax Ave., Los Angeles: May 8-17 all day

                                                              1. re: chrishei

                                                                Sigh, wish I knew about this when they were in MDR...