It's hard to believe that it's been a year since Mezze closed. The Middle Eastern–influenced New American restaurant on La Cienega Boulevard shuttered in late October 2012 after ongoing issues with a construction site next door. It was a loss to L.A.'s food scene for many reasons, most importantly because it meant we could no longer eat the cooking of chef Micah Wexler.

Wexler has been keeping busy in the meantime, looking for a new project along with partner Mike Kassar, and popping up at Umamicatessen for a series of themed “residencies.” Now Wexler and Kassar have found that new project, in partnership with Pitfire Pizza's David Sanfield: a classic deli in downtown's Grand Central Market called Wexler's Deli.

Unlike Mezze, which sought to modernize Middle Eastern cuisine, Wexler's Deli will be an homage to classic delis of the past. According to the press materials, “Wexler's Deli will feature a traditional deli menu of corned beef, pastrami, salmon and sturgeon, all cured and smoked in-house, as well as freshly baked breads and bagels, and house-made condiments.”

See also: Q & A With Micah Wexler: Dead Chefs, a Residency at Umamicatessen + Plans for a New Restaurant

The breads and bagels are of particular interest — we contacted Wexler and company to find out if they'd be baking the bread and bagels themselves, and if Wexler's Deli might be a new outlet in L.A. for proper boiled bagels. We hadn't heard back at the time of this writing but will keep you posted.

Wexler's Deli is set to open in Grand Central Market in February 2014.

See also: New Grand Central Market Additions: Gelato, Breakfast Burgers + Wood-Fired Pizza

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