LA WANTS DEEP DISH! It’s the LA Dodgers against the Chicago Cubs in the NLCS, and once again, Chief Beck and Superintendent of Police Johnson are wagering their favorites for city pride. If LA wins, Chicago sends Chief Beck deep dish pizza. If Chicago wins (UNLIKELY!), Los Angeles sends Langer’s world-famous #19 pastrami sandwiches. Who will win? #pastrami
We are honored to be named to Eater.com’s “38 Essential Los Angeles Restaurants” for Fall 2017. Here’s what they had to say about us:
Yes, the #19 pastrami sandwich is an amazing sandwich, but the pure pastrami on house-based rye is simplicity at its best. There’s a reason why people make pilgrimages to try their pastrami and even corned beef: there is no better version anywhere in town, and perhaps even in the country. Pro tip: try the #54, a blend of both the pastrami and corned beef in one sandwich. And don’t skip the rest of the classic Jewish deli menu — it’s all very well executed in one of the best day-time dining rooms in town.
Please click here to read the complete article. Thank you, Eater and Matthew Kang. – The Langers
We are proud and thrilled to have been named to Eater’s “20 Most Iconic Restaurant Dishes, Fall 2017” for Los Angeles. Here is their take on our legendary #19 sandwich:
There is no more iconic single sandwich in Los Angeles (and no better pastrami sandwich in America) than the #19 at Langer’s. It’s the absolute pinnacle of a Jewish deli staple, complete with mile-high stacks of pastrami, Swiss cheese, and coleslaw on rye.
Thank you again, Eater! – The Langers
We are thrilled and honored to have been included in LAist’s “The 8 Best Jewish Delis In Los Angeles” article just published at their site. Their write-up of our food and location are terrific:
We’ve written before about Langer’s legendary pastrami sandwich, which no less a food authority than Nora Ephron famously deemed the best in the world. The 70-year-old Westlake deli is no one-hit wonder, though; Norm Langer, who inherited the business from his father Al, can often be spotted at the restaurant, doling out corned beef and cheese blintzes with a side of Borscht Belt humor. Sadly, Langer’s closes at 4 p.m. daily—if you’re in a rush, avail yourself of their “curb service” and get an order to go, but be warned that the famous #19 Hot Pastrami Sandwich is best enjoyed at one of Langer’s signature brown booths.
Click here to read the complete article. Thank you, LAist! – The Langers
We were thrilled to play host to Nick Hardwick of the Los Angeles Chargers. Nick’s new program is designed to show Chargers fans from San Diego as well as Los Angeles places to visit when they come to town for game weekends. (Remember, we’re closed Sunday, but fans will be at the game anyway! Visit us Saturday for all your tailgate needs!).
We are thrilled and honored to be included in Eater.com’s “28 Classic Restaurants Every Angeleno Must Try, Summer 2017” list, just published on their site. Just check out this wonderful write-up of Langer’s:
Possibly the greatest pastrami in America, Langer’s is a fantastic diner in Westlake offering everything from reubens and corned beef to delicatessen classics like matzo ball soup and lox. Ever crowded during lunch, it’s easily the best Jewish deli in a city full of great delis.
Thank you, Matthew Kang and Farley Elliott, you are wonderful to us and we are grateful. – The Langers
Norm Langer was invited to appear on the KTLA 5 Morning News with Frank Buckley and it was a great time! Everyone got to sample #19s and #5s, plus Norm brought a gourmet party platter which Sam Rubin enjoyed immensely! Thank you all at KTLA, especially Janet Hill, for having Norm on.
Langer’s Delicatessen is so proud to once again have been named to the Eater “38 Essential Los Angeles Restaurants” list. This is a great honor for all our employees who work so hard to provide the best food and service in the industry.
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.