A New Santa Monica Location of Wexler’s Deli Continues the Tradition of High-quality Deli Classics With a Modern Spin
The Santa Monica space is significantly bigger than the Grand Central Market territory, allowing the team to produce more menu items—and expand their fish program. One of the few delis in America, and the only in Los Angeles, that cures, smokes, and hand-slices their lox in-house, Wexler’s focus on detail and quality comes through in every bite.
“The way that we treat our lox, you can taste all the delicate nuances of the fish,” says Michael Kassar, who co-owns the deli with Micah Wexler, emphasizing the mouthwatering range of flavors unique to their lox.
It’s not hard to see why this special attention to a classic deli food has made Wexler’s lox uber-popular—the Double-Smoked Pastrami Lox, only available at the Santa Monica location, is a particularly appealing version. Another standout? At both outposts, guests gravitate toward Dana’s Matzo Ball Soup, named for Wexler’s mom, which Michael Kassar calls “the most comforting dish” they serve.
Another commonality between the two spots is original artwork by Gregory Siff incorporated into the design. Partnering with Siff was an easy call for the owners: “Gregory is a New York guy like me, so he grew up going to the great delis in the city, and he really felt a connection to what we were doing in restoring and pushing forward the deli concept,” Michael Kassar says. “He got it right away, and we didn’t have to explain anything to him.”
His hand-drawn depictions of menu items like the Big Poppa, Santa Monica landmarks, and whimsical fish take over the white-tiled wall in stark black, adding a playful touch to the old-school décor that marries the West Coast location to its New York roots. This focus on honoring history while pushing forward is central to the Wexler’s ethos.
“We want the guest to feel a combination of familiarity and excitement. Nostalgia is so important in the dining experience, but we don’t want to feel like we are resurrecting something that is dead,” Michael Kassar says. As proven by the early popularity of the much-requested Santa Monica location, their fresh, artisanal take on deli classics is hitting all the right notes.
Photography courtesy of Wexler’s Deli; Food Photography by Vanessa Stump