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Jewish Journal

Tag: Micah Wexler

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  • Wexler’s artisan-style deli to open in Grand Central Market

    March 20, 2014 | 11:51 am

    In a cover story last year for this publication, I lamented the lack of a contemporary, artisan-style deli in Los Angeles. While the deli scene in this city appears to be robust, we still need food entrepreneurs and chefs willing to shake up the status quo, much like what’s been...

  • Duck liver and the sixth taste

    By Rob Eshman

    June 6, 2012 | 11:49 am

    First, there were four basic tastes — sweet, salty, bitter and sour. Then we learned of a fifth, umami, whose elusive savory-ness underlies everything from Parmesan to well-aged beef to soy sauce.

    But what fascinates me these days is an even more elusive taste, a sixth sense....

  • Christmas at Mezze

    By Rob Eshman

    December 19, 2011 | 6:35 pm

    Mezze is a Foodaism kind of restaurant.

    There’s a caring chef in the kitchen.  There’s a welcoming vibe in the dining room.  A Foodaism restaurant is a place that reminds you of home, but with better food.  Micah Wexler—occasional contributor to The Jewish Journal—cares about his...

  • Oscar Party Food

    By Rob Eshman

    February 25, 2011 | 2:56 pm

    A couple of years ago I interviewed Chef Micah Wexler, who was then working at Craft in Century City, the West Coast Tom Colicchio outpost.  It was Oscar weekend, and Wexler was tasked with making the hors d’oeuvres for Craft’s Oscar night party.  He shared them with me, and I, in...

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