Norm Langer visits the all-new Langer’s Lunch Hour with Fred Roggin & Rodney Peete on Monday, June 12, 2017, at AM 570 LA Sports (KLAC).
A terrific article in LAist by Emma Specter covering our Los Angeles Times 2017 Food Bowl event with Pulitzer Prize-winning food critic Jonathan Gold on Tuesday, May 30, 2017:
Opened in Westlake in 1947, Langer’s Delicatessen has established itself time and time again as the home of the best pastrami on the West Coast. Even Nora Ephron, the patron saint of the New York deli counter (or whatever the Jewish equivalent is of a patron saint), extolled the virtues of Langer’s in a 2002 New Yorker article, proclaiming the restaurant home to “the finest hot pastrami sandwich in the world.” On Tuesday afternoon, food critic Jonathan Gold sat down with owner Norm Langer and Matt Giamela, owner of Burbank meat supplier RC Provisions, for a L.A. Times Food Bowl-sponsored discussion about what, precisely, has made Langer’s pastrami the best in the business for almost 70 years.
“None of you have ever heard of RC Provision, but every time you’ve had a good pastrami sandwich in L.A.—and not just at Langer’s—you’ve been eating his product,” Langer told onlookers at the Food Bowl’s “Pastrami Panel”, gesturing jovially at Giamela. In a long-standing meat dynasty worthy of The Godfather, Matt’s father began supplying pastrami and corned beef to Norm’s father Al Langer over three decades ago. Now, Giamela and Langer have carved out their own distinct partnership, with Giamela insisting that while RC Provision sells its wares to a host of other L.A. delis—including Art’s, Canter’s and Brent’s —the meat he supplies for Langer’s famous pastrami sandwiches is a cut above. “Navel—meat cut from the belly of the steer—is the holy grail of pastrami, and we’ve formulated a special recipe that works for Norm and for his customers,” Giamela said on Tuesday’s panel, refusing to elaborate as to what it is about the meat, specifically, that sets Langer’s apart from all other L.A. pretenders to the pastrami throne. (Apparently, an aura of mystery is the key to good pastrami.) “When fifty navels come in, maybe two of them are up to our standard, and we pay top dollar to get the best cuts,” a Langer’s spokesperson told LAist, explaining that while this picky selection model isn’t exactly cost-effective for Langer’s, it’s worth it for the sake of crafting a perfect pastrami sandwich.
Langer rhapsodized at length about his restaurant’s pastrami-prep process, describing the five-hour steaming and hand-slicing process that goes into creating perfectly tender, non-rubbery cuts of pastrami. “Does it infuriate you to see other places putting their pastrami through a buzz saw?” Gold asked at Tuesday’s panel, to which Langer retorted with perfect Borscht Belt timing: “I don’t go to other places.”
Click here to read the complete article. Thank you, Emma! – The Langers
We are excited to be part of Los Angeles Magazine‘s “100 Places Where You Can Experience Retro Los Angeles” – we are part of the 1940s section, because we opened in June of 1947 (that’s right, our 70th anniversary is coming up soon!). Click on through to see how many of these great locations you’ve visited.
We are honored to be named to new travel website Xploritall’s “Top 25 Restaurants in Los Angeles” list. From their description, with Langer’s at #4:
Serving up deli food goodness since 1947, Langer’s specialty is pastrami. Honored in 2001 by the James Beard Foundation with an American Classics Award.
We are honored and thrilled to be named to Eater’s “19 Stellar Los Angeles Spots for Lunch,” joining many wonderful establishments serving all segments of our wide community here in the Southland. Thank you, Matthew Kang and Farley Elliott, for including us in this important list.
Here’s something every pastrami lover will NOT want to miss: Tuesday, May 30, 2017, at noon, Langer’s Delicatessen hosts an LA Times Food Bowl panel discussion at the deli with Pulitzer Prize-winning food columnist Jonathan Gold of the Los Angeles Times, along with Norm Langer and Matt Giamela of RC Provision, covering everything about pastrami: its history, how it’s made, appreciation for quality, and so much more. This is a FREE ADMISSION event, first-come, first-served, with food cost at regular menu pricing. We hope to see you here!
Langer’s Delicatessen-Restaurant is honored to be named to Eater’s “25 Epic Los Angeles Sandwiches” list:
An easy choice for the most popular pastrami sandwich at this historic deli in Westlake, just west of Downtown. This near-perfect Jewish deli sandwich features house-baked rye bread, russian dressing, cheese, coleslaw and freshly sliced slivers of the most achingly perfect, smoked pastrami on earth. There is simply no equal when it comes to this pastrami.
Langer’s Delicatessen-Restaurant was honored by organized labor and city officials on Tuesday, April 11, 2017, for being a union shop and providing our employees with a living wage and benefits. We are honored by this and thank all who attended.