June 5, 2018 (PALM SPRINGS)-- ARRIVE Hotels & Restaurants announced today that Wexler’s Deli, the popular, modern Jewish deli which originated at Downtown LA’s Grand Central Market, will open its first location outside of greater Los Angeles at ARRIVE Palm Springs this fall. Wexler’s Deli will replace the restaurant now known as Reservoir and is expected to open in October.
"We jumped at the opportunity to partner with the Wexler's team. Their passion for elevating and re-imagining what a deli can be is evident in the quality of their food. We also know that their voice and style will be a great fit for the locals and visitors to our property and Palm Springs as a whole,” said Matt Steinberg, Co-Founder & CEO of ARRIVE Hotels.
Created by the duo of chef Micah Wexler and partner Michael Kassar, Wexler’s Deli aims to take the traditional deli back to its roots and provide a place of community, pride, familiarity, and quality. Born of a desire to serve classic Jewish deli food made by people who care, the menu features traditional deli favorites including corned beef, pastrami, lox, and sturgeon – all cured and smoked in-house using old-school methods – as well as house made condiments and freshly baked breads and bagels. At ARRIVE, Wexler’s Deli will be serving breakfast, lunch and dinner from menus created specifically for this hotel location.
"We're incredibly excited to bring the Smoke Fish Every Day lifestyle to ARRIVE in Palm Springs. Wexler's at ARRIVE will have the same house-smoked meat and fish staples as our Los Angeles locations, plus a number of items that will be unique to Palm Springs," said Micah Wexler, Chef/Owner.
Classic Wexler's Deli items will be featured at ARRIVE, including:
• The Macarthur Park, featuring House-Smoked Pastrami, Russian Dressing, Coleslaw, and Swiss on Rye
• Double-Smoked Pastrami Lox with Cream Cheese, Capers, and Red Onion on a toasted Bagel
New menu items unique to Palm Springs are also planned, such as:
• The Pastrami Burger made with a Wexler's Special House-Blend Patty, Pastrami Bacon, Grilled Onion, Russian Dressing, and Swiss Cheese
• Sasso's Pancakes with Blueberries, Creme Fraiche, and Maple Syrup
The development of Wexler’s Deli is a personal one. After 11 years of friendship, working together and separately, Mike and Micah officially became business partners in 2011 as they opened Mezze in Los Angeles. The contemporary Middle Eastern restaurant received 2½ stars from the LA Times and was named one of the Top 10 New Restaurants by Los Angeles Magazine. Micah was named one of the top 20 most influential chefs in the City by LA Magazine, and he was also a semi-finalist for James Beard Rising Star Chef in America. At Mezze, Mike and Micah started a cult following for their Sunday Deli Nights. Every Sunday, the Middle Eastern restaurant would serve house-smoked hand-sliced pastrami sandwiches and matzo ball soup as a nod to Micah’s favorite Jewish meals growing up. This homage-menu became wildly popular which got the guys thinking about expanding on the concept.
In late 2013, the owners of the historic Grand Central Market in DTLA approached Mike and Micah regarding their plan to renovate the 100-year-old market. It became clear that what Grand Central Market needed was a great deli. Mike and Micah had a vision to take Jewish Deli food back to its roots, and to create a concise menu in a 350 square foot space, where everything is made in-house. Wexler’s sought out to be the only deli in LA that cures, smokes, and hand-slices all their meat and fish in-house, uses sustainable meat and fish, and local farmer’s market produce. In 2014, Mike and Micah opened Wexler’s Deli in DTLA. Jonathan Gold of the LA times named Wexler’s the best Lox in the City, and Besha Rodell of LA Weekly named their pastrami and lox the best in the City and maybe anywhere.
After much success of the DTLA location, in 2016 Mike and Micah opened a slightly expanded menu in Santa Monica. In September 2017 they opened their third location at the renovated Westfield in Century City.