Las Vegas is famous for buffets the size of airplane hangars and steakhouses with dress codes. Yet one of the most talked-about sandwiches on the Strip sits upstairs in a casual food court, ordered from a touchscreen kiosk.
The star is a huge Reuben stacked with meat that is cured in house, not shipped in from somewhere else. It comes from a deli with roots in Los Angeles and a fan following that grew partly thanks to a cooking show on television.
The setup is quick and simple, the portions are generous, and the opinions run strong in both directions. Read on to find out where this counter hides, what makes its Reuben a bucket-list bite for sandwich lovers, how the ordering system works, when to go to dodge the lines, and whether the price tag fits your Vegas budget.
A Deli Counter Hiding Inside a Resort
Finding a classic Jewish deli inside a glittering casino resort sounds unlikely, but the Strip loves a surprise. Wexler’s Deli lives at Proper Eats, ARIA Resort & Casino, 3730 S Las Vegas Blvd, Las Vegas, NV 89158, United States.
Proper Eats is the resort’s food hall, a collection of quick-service counters gathered in one space. Wexler’s holds down its own spot there, right among the other stalls.
The deli describes itself as a compact, old-school, new-wave operation. That means a small menu built around bagels and sandwiches, with house-cured meats and fish doing most of the heavy lifting.
The food court sits upstairs, so guests heading over from the casino floor should look for the stairs or escalators rather than wandering the ground level. Once there, the setup is easy to spot.
There is no white tablecloth here and no host stand. Orders go in, sandwiches come out, and guests grab a seat in the shared dining area that surrounds the counters.
For travelers staying at ARIA, that convenience is a big part of the appeal. A serious deli sandwich is only an elevator ride away, which beats hunting for a cab on a busy Strip night.
Now that the map is sorted, the next question is how a Los Angeles deli ended up on the Las Vegas menu in the first place.
From Television Fame to the Strip
Some restaurants build a following one neighborhood at a time. Wexler’s had help from a screen.
The deli gained national attention after an appearance on The Chef Show, the cooking series that spotlights chefs and the dishes they love. Plenty of sandwich fans first heard the name there.
Before the Las Vegas location opened, Wexler’s already had loyal followers who knew it from other cities. Some of those fans made a point of stopping by during Vegas vacations just to finally try it in person.
That kind of pilgrimage tells you something. People do not usually plan a trip around a food court counter unless the sandwich behind it carries a reputation.
The Las Vegas outpost keeps the same core idea: a deli that respects tradition but runs with a modern, streamlined setup. House curing stays central to the menu, which separates it from shops that simply slice packaged meat.
Bringing that approach into a resort food hall was a smart move. It puts a recognizable name in front of conference crowds, hotel guests, and curious walkers who might never seek out a deli on their own.
So the backstory checks out. The real test, of course, is what lands on the tray.
The Reuben That Earns the Headline
Size matters at a deli, and this Reuben arrives ready to make a statement. It is a huge sandwich, the kind that makes people plan the rest of the day around it.
The Reuben ranks as the most celebrated item on the menu. Fans call it one of the best they have had, with top-quality meat and a generous build.
What sets it apart is the house-cured pastrami inside. Curing in house takes time and patience, and it gives the deli control over every step instead of relying on a supplier.
The meat does lean toward the fatty side. For many people that is exactly the point, since a richer cut is part of the classic deli experience.
Others prefer a leaner sandwich and end up trimming a bit. It helps to know your style before ordering so the sandwich matches your expectations.
The bread is rye, which is the traditional partner for a Reuben. Together, the bread and the meat create the kind of sandwich that turns a quick lunch into a highlight of the trip.
Some guests liked it so much they came back the very next day to try something else on the menu. That second visit leads straight to the deli’s other big-name sandwich.
Pastrami With a Following
Pastrami fans are a tough crowd. Many of them have tried sandwiches across the country and carry strong opinions about what counts as the real thing.
Wexler’s pastrami wins over a big share of that crowd. Some call it a perfect score and rank it among the best they have found anywhere in the United States.
The meat comes from brisket, which is the traditional cut for pastrami. It turns out tender and juicy, which is a good sign for any deli that cures its own.
Not everyone agrees on every detail, though. Some wish for a bit more seasoning, while others notice extra fat left on the slices.
A few purists compare it to famous smoked meat spots in places like Montreal or New York and find it a different style altogether. That is fair, since every deli brings its own approach.
Here is the honest takeaway. If you like a rich, tender pastrami built on brisket, this counter delivers in a big way.
Those chasing an exact copy of a specific East Coast legend may feel it lands differently. Either way, it is worth tasting and deciding for yourself, preferably with a seat and a napkin nearby.
Signature Sandwiches With Movie-Style Names
A menu full of sandwiches named after characters is half the fun. Wexler’s leans into that with options like the Moe Greene and the Newman.
The Moe Greene earns plenty of love. Some guests try the Reuben on day one, then return the next day for the Moe Greene and leave just as happy.
Others call it worth at least one try, which is a fair way to approach a menu with several strong contenders. Ordering a different sandwich each visit is a solid plan for anyone staying a few nights at ARIA.
The Newman is another named option. It sits at the higher end of the price range, coming in around 28 dollars.
That figure surprises some people, so it helps to know it up front. Big sandwiches packed with house-cured meat rarely come cheap, especially on the Strip.
The playful names give the menu personality without needing a long explanation. It is a nod to deli tradition, where regulars often order by nickname instead of a list of ingredients.
Choosing between them can be the hardest decision of the meal. Splitting two sandwiches with a friend is one easy way to settle the debate.
Bagels, Lox, and Morning Business
The doors open at 7 a.m., and the breakfast crowd shows up hungry. Bagels are among the most talked-about items here, right alongside the sandwiches.
Lox gets special attention because it is made in house. A bagel with lox and cream cheese is a classic deli order, and plenty of guests give theirs top marks.
Some wish for a thicker stack of fish on each half. Portions of lox can feel light compared to the hefty sandwiches.
The Leo bagel is another option on the morning lineup. Bagels arrive cut in half, which makes them easy to share across the table.
Egg and cheese bagel sandwiches are filling, though they can get a little messy. Keep extra napkins handy.
Cream cheese comes up often, and opinions vary. Some find it generous, while others wish it were a different style.
Breakfast here tends to be larger and more substantial than at some nearby counters, which helps balance out the cost. Guests looking for a quick start before a conference session or a pool day will find it a convenient pick.
Morning is also when lines can build, which brings us to the ordering system.
Kiosks, Screens, and Online Orders
Forget flagging down someone behind the counter. Orders here go through digital kiosks or online ordering, not face to face.
That setup catches some first-timers off guard. A few people wait at the counter expecting to order there, only to learn the terminals handle everything.
Once you know the system, it can be fast. Many guests praise the easy online ordering process and quick turnaround.
The process has improved over time. Earlier, the food hall used a single shared line and not every kiosk worked, which slowed things down.
Now kiosk ordering plays a bigger role, and many find it simple to use. Ordering ahead online is a handy move during busy hours.
One practical tip: hang on to your receipt. If the kiosk does not print one, ask for help right away, since a receipt can matter if something goes wrong with an order.
Staff juggle orders from multiple channels at once. Checking your order number on the screen tends to work better than trying to get attention at the counter during a rush.
The digital approach keeps the line moving most of the time, though not always, as the next section explains.
Rush Hours and Real Waits
Popularity has a price, and here it is measured in minutes. The deli can get packed, especially during breakfast.
Wait times vary a lot. Some guests get their food quickly, while others report waits of 20 to 30 minutes for a simple bagel order.
Plenty of people still call the wait worth it. A packed counter usually signals that the food is drawing a crowd for good reason.
The kitchen is compact, and the team handles a nonstop flow of orders. When everything lands at once, things slow down.
A few strategies can help. Ordering online ahead of time, visiting outside peak breakfast hours, or coming later in the afternoon can all cut the wait.
Service gets mixed marks. Many describe the staff as quick, friendly, and polite, while others have run into crews that seem rushed and short on smiles.
Patience makes a difference. The team works hard during a busy shift, and a calm approach usually leads to a smoother pickup.
Planning around the rush turns a potential headache into a minor detail. Now for the fun part: where to actually sit and eat.
A Seat With a Pool View
Here is a tip worth bookmarking. The best seat in the house might not be near the deli at all.
Proper Eats has a counter area that overlooks the resort pool. Grabbing a spot there turns a quick sandwich into a relaxing break.
The view stays pleasant in any season. Even when the pool is quiet, the setting feels serene compared to the busy casino floor.
Seating in general is plentiful throughout the food hall. Guests can pick up their order and settle in nearby without fighting for a table.
That flexibility matters for groups. Families and coworkers can each order from different counters, then meet up at one table.
The overall vibe is casual, closer to a diner than a sit-down restaurant. Some people prefer a more traditional deli setting, but many find the food court format quicker and easier to manage.
There is no pressure to linger or rush out. Eat at your own pace, people-watch a bit, and enjoy a break from the noise of the Strip.
With a seat sorted, the next question is who this place suits best.
Who Should Grab a Tray
Not every spot fits every traveler, and that is fine. This deli works especially well for a few types of guests.
Sandwich lovers come first. Anyone who has followed Wexler’s from television or from other cities will want to cross it off the list.
Hotel guests at ARIA benefit from the convenience. A quick walk upstairs beats a long trek for breakfast or a late bite.
Conference attendees also find it useful. Fast online ordering and portable bagels make it easy to eat between sessions.
Families do well here too. Different family members can pick different items, and some families find the breakfast sandwiches satisfying for kids and adults alike.
Friends who like to share will appreciate the generous portions. Bagels come cut in half, and the big sandwiches split easily between two people.
Diners seeking a quiet, full-service deli with servers and booths may want to look elsewhere. The format here is grab-and-go in spirit.
Strict purists of one specific regional pastrami style may also come away with mixed feelings. Everyone else will likely find something worth ordering again.
Prices on the Strip
Vegas prices have a reputation, and this deli lands somewhere in the middle of the conversation. Opinions on value depend a lot on what you order.
Some call the prices very reasonable for Las Vegas. Portions are generous, especially on the sandwiches.
Others feel a simple bagel costs more than expected. A lox bagel with eggs has come in around 14 dollars, and two bagels together can approach 40 dollars.
Big specialty sandwiches sit higher. The Newman runs about 28 dollars.
Here is a quick way to think about it:
Sandwiches with house-cured meat tend to feel like the strongest value because of their size. Simple bagels can feel pricey compared to what you might pay back home.
Splitting is an easy way to stretch a budget. A huge Reuben shared between two people turns into a much friendlier deal.
Compared to sit-down restaurants on the Strip, the food court format still saves money, since there is no table service to factor in. That makes it a practical choice for travelers watching their spending.
Knowing the numbers ahead of time helps avoid sticker shock. Next up, a few honest words about the rough edges.
The Rough Edges Worth Knowing
No deli pleases everyone, and an honest look includes the bumps. Wexler’s has a few that come up more than once.
Pickles are one sore spot. Some guests love the sandwiches but find the pickles disappointing.
Breakfast items get mixed results. Some egg dishes and bagels have arrived cold or not quite right, and at least one wrong bagel ended up in the wrong hands.
Consistency in service can vary from shift to shift. One visit might bring a friendly, quick team, while another feels hurried.
Management does respond to feedback. A general manager regularly follows up on comments, thanks guests, and invites those with problems to reach out directly.
That kind of attention suggests the team is working on improvements. It also gives guests a clear way to report an issue.
Overall, the sandwiches carry the strongest track record. The Reuben and pastrami draw the most consistent praise, while some breakfast items are more hit or miss.
A smart move is to lead with the deli’s strengths. Order what it is known for, and the odds of a great meal climb.
Hours, Timing, and a Final Bite
Good news for early risers and night owls alike. The deli keeps long hours every day of the week.
Sunday through Thursday, Wexler’s is open from 7 a.m. to 10 p.m. On Friday and Saturday, it stays open until 11 p.m.
Those late weekend hours are handy after a show or a long evening on the Strip. A big sandwich at 10 p.m. can be a welcome end to the night.
For shorter waits, consider stopping by outside the morning rush. Ordering online through the Proper Eats website is another easy shortcut.
Getting there is simple for ARIA guests. Visitors from other resorts can head to ARIA on Las Vegas Boulevard and follow signs to Proper Eats upstairs.
So is it worth the trip? For anyone chasing a huge Reuben built on house-cured pastrami, the answer leans toward yes.
The setting is casual, the ordering is digital, and the breakfast side has its ups and downs. But the signature sandwiches carry real weight, both on the tray and in reputation.
Order the Reuben, grab a seat near the pool, and judge it yourself. In a city full of big shows, this sandwich puts on one of its own.
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