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Wexler's Deli Hits April 28; Grist & Toll Dinner at Union

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DOWNTOWN— Wexler's Deli is the next tenant to open within Grand Central Market on April 28. Former Mezze chef Micah Wexler is the brains of the place, bringing Angelenos a new school, thoughtful take on the classic Jewish deli. Within 350 square feet he'll be serving house-cured meats and fish on bagels or in sandwiches, plus house-made pickles, and black/white cookies. Breads will be baked according to proprietary recipes offsite. [Daily Dish]

PASADENA— Chef Bruce Kalman's newbie Union is throwing a dinner on May 4 in conjunction with artisan flour mill Grist & Toll. Basically, Kalman will incorporate G&T's small batch, whole-grain milled fresh flours into five courses for $85 a head. A wine pairing by Habit Wine is $40 extra. [EaterWire]

HIGHLAND PARK— Looking for a restaurant space on the east side? Check out this neat warehouse at 5317 York Blvd. It's just under 7,000 square feet with 21-foot ceilings and comes with an adjacent lot. Asking price is $1.2 million. [LoopNet]

[Wexler's Deli art by Greg Siff. Photo: Twitter/ @LAvisualette]

Grand Central Market

317 Broadway, Los Angeles, CA 90013