It’s no secret that we take our food very seriously around here. And it’s our firm belief that the cornerstone to making waves in the kitchen is first being able to execute a really great sandwich. Which is why we’ve taken it upon ourselves to dig deep into the world of Wexler’s Deli, the on-the-rise LA based shop that has mastered the art of the sandwich and is here today to tell the tale. 

SMP: How’d you get your start in the deli industry?
Well, I spent many of my days growing up eating at delis, so they had always been a large part of my upbringing. I’ve worked in fine dining since I was 15, but I’ve always had an appreciation for the craftsmanship that goes into a truly good Jewish deli, and I had always wanted to open one myself. After Mezze, the time finally felt right, and we found a great location so we developed the concept and made it happen.

SMP: What was the biggest surprise when opening your own Deli in the GCM?
The response. I thought a new school deli where everything was made in-house would be a great concept, but I had no idea that people would become so connected with what we are doing so fast. We have crowds everyday which has been great.

SMP: You’ve been making waves in the press these days! Tell me, what makes a great deli?
A great deli is all about craftsmanship. The food we cook is steeped in a time-honored tradition. Smoking, curing, and pickling are real crafts and you have to master them to have a great deli. But at the end of the day people come for delicious food, so I ask myself daily, is the this the most delicious it can be?

SMP: What sets you apart from the others?
We smoke all of our meats and fish in house. We make our own pickles. We even make our own mayonnaise. If we cant make something in house than we try to work with small artisan producers to collaborate on a great product like our rye bread. No other deli in LA takes that kind of approach.

 

SMP: Describe the ultimate sandwich:
It’s all about balance and ratio, the relationship between the amount of meat and the thickness of the bread. The condiments and toppings all have to come together in just the right way so that each bite is the same and harmonious.

SMP: And lastly, what three things do you always keep in your pantry?
Olive oil, crushed red pepper and anchovies.

Photography: Kimberly Genevieve | Design: J Marx Atelier | Deli: Wexlers Deli