Jonathan Gold LA Times Review

"Wexler’s is the only deli I know that actually makes its pastrami on-site: curing the beef belly, smearing it with a crumbly spice paste that includes black pepper and clove, smoking it at a low temperature and then steaming it to tenderness. It is hand-cut to order into thick, bulletproof slabs and layered evenly rather than manipulated into a girthy wedge."