We pried potato pancake preferences from a few of our favorite chefs around the country — and compiled them into a tell-all to help you make the best latkes of your life. Chef Micah Wexler Restaurant Wexler’s Deli, Los Angeles. Secret ingredient? Shred the potatoes and the onions, then blanche them in boiling water for…
It’s not too soon to start planning your Rosh Hashanah menu. We’re kicking off our coverage with just a few of the places around the U.S. offering holiday treats to go. Rosh Offerings From Breads Bakery Holiday challahs are the stars at Breads Bakery in New York City, which features raisin challah, marzipan with hazelnuts…
Washington’s cake (pop) boss made these. Here’s one to watch: Haley Raphael is the 23-year-old founder of , which specializes in push-up cake pops inspired by classic ice-cream pops. Washington Jewish Week reports she’s already receiving franchise requests from around the world; at the moment, she’s a very busy one-woman show out of an incubator…
Los Angeles native Micah Wexler, 32, cooked in some pretty posh joints — Craft in L.A. and L’Atelier de Joel Robuchon in Las Vegas — before opening his own place, the Middle Eastern-focused Mezze, in March 2011. The restaurant received plaudits but lasted barely a year, due to issues with a neighboring construction site. Last…
Wexler’s Deli in Grand Central Market. Courtesy of Wexler’s Deli (JTA) — At 97 years old, Grand Central Market has become one of the hottest destinations in this city, drawing long lines of foodies eager for the finest in artisanal cheeses, coddled eggs and pour-over coffee. In August, the historic food market in downtown Los…
Artisan delis have popped up in Portland, New York and San Francisco in recent years with up-and-coming chefs riffing on their grandparents’ pastrami sandwiches and matzo ball — while cooking up an antidote to the Jewish deli’s widespread demise. But the deli revolution hadn’t reached Los Angeles, at least not until now. Last week, chef…
Reporter’s Notebook Often my job as a news reporter gives me the chance to talk to fascinating, thoughtful people whom I’d otherwise never get to meet. Other times, it puts me in contact with characters who make me want to reach for the brain bleach. This week was one of the latter occasions, as I…
100% of profits support our journalism
