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

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]