Wexler’s Deli, the deli chef Micah Wexler opened at Grand Central Market, is highly traditional: This is an old-school Jewish deli, pure and simple. Wexler smokes his own fish and cures his own pastrami, makes his own pickles and generally obsesses over the quality of every last detail. None of that is surprising for a chef who worked at L’Atelier de Joel Robuchon and was once sous chef at Craft. What might be more surprising is that a chef with that background would opt to run a classic deli in a market stall in the first place.
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