Las Vegas Weekly: Proper Pastrami

Max Jacobsen of the Las Vegas Weekly had a great story up on their website about delicious pastrami:

For me, then, the Holy Grail of American pastrami is at Langer’s in LA, with Katz’s in New York City close behind. Both slow-steam and hand-cut their meat, but I’d give Langer’s the nod because the meat is served on double-baked rye bread from Fred’s Bakery on Robertson Boulevard.

Click here to read the complete article. It’s a great piece – thanks, Max!