Wexler’s Deli Is Making Sandwich Lovers’ Dreams Come True

You probably know by now that Wexler’s Deli opens tomorrow in the Santa Barbara Public Market—I can’t remember a time when people were so excited about a new restaurant. Indeed, interviewing owner Mike Kassar was a challenge because passersby kept stopping to ask if the deli was open. And when I was given a Reuben sandwich to try, several folks asked where they could get one (and a woman sitting near me even suggested that I might let her have a bite).

The original Wexler’s, in downtown L.A.’s Grand Central Market, opened in 2014 to immediate acclaim. “I’m from New York City,” says Kassar, “and while there are obviously some really good delis in L.A., our goal was to be the first one to hand-cure and slice our meat and fish ourselves.” A second outpost in Santa Monica debuted in 2016, followed by one at the Aria in Las Vegas in 2022.

Kassar gets approached all the time from real estate agents who want him to look at a space, but he was intrigued when the Public Market asked for a meeting. “My wife and I come up here all the time when we need a break from L.A.,” he says. “We even got married at the Biltmore.” The Public Market space is small—just 200 square feet—but it’s enough to produce the concise menu of sandwiches. The meat and fish get smoked in L.A., of course, but they will be sliced here; the bagels, meanwhile, are coming from Yetz’s in Isla Vista.

The hours are 8 a.m. to 4 p.m. for now. Wexler’s should be on the delivery apps in two to three weeks, and catering is available. There’s a fridge with grab-and-go items. including whitefish salad, which is hard to find in these parts, and four types of caviar. Bear in mind that the restaurant does not accept cash.

And that Reuben? It was even better than it looks. No way was I giving anyone a bite.

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