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.
Micah Wexler is the Seth Rogen of chefs — the kind of guy you could grab a beer with. But in the kitchen he’s all business, and this spring he’ll bring nouveau deli to the City of Angels.
Micah Wexler will face off against Bobby Flay on The Food Network’s ‘Iron Chef.’ Could a member of the tribe be TV’s next big foodie thing?
Mezze — a brightly colored selection of dips, salads, olives and pickle vegetables — is ever-present on the Israeli table, both at restaurants and in the home. Much like the small bowls of salads and cheeses that accompany the Israeli breakfast, a variety of mezze will crowd a table along with the requisite breads to soak them up. The spread could easily be a delicious meal unto itself, but it is most often served as an appetizer or first course. The requisite sharing, reaching, and dipping has a convivial feel and serves as a conversation starter. Best of all, because most of the items are simple and greatest made ahead of time, any home cook can easily replicate the delicious tradition.