News from Langer's Delicatessen-Restaurant

A Very Large #19 Hot Pastrami Sandwich

24 January 2012

Every so often, we get a special request that's worth sharing with our many friends and fans. This is one of them: a full-loaf of double-baked rye bread transformed into a gigantic #19 hot pastrami sandwich!

Read more: A Very Large #19 Hot Pastrami Sandwich

710 ESPN's Weekend Warrior: Norm Langer Calls In on National Pastrami Day

16 January 2012

Norm Langer called into 710 ESPN's "Weekend Warrior" program on Saturday, January 14, 2012, to not only discuss his previous knee surgeries with co-host Dr. Robbie Klapper (who, not coincidentally, performed both surgeries), but to also discuss National Pastrami Day. Have a listen:

Click here to learn more about 710 ESPN's "Weekend Warrior" program and to listen to their archives

TrippyFood.com: Put Some Deli In Your Belly

11 January 2012

Valentino Herrera, editor of food and travel blog TrippyFood.com, recently paid a visit to Langer's Delicatessen-Restaurant with friends, and thoroughly enjoyed himself:

My sandwich arrived guarded by two dill halves on either side (apparently Langer’s eschewed the obligatory bowl completely). The sandwich was packed full of moist, steamy and fragrant pastrami, but it wasn’t as insurmountable as the human head-sized mounds of meat that completely obliterate the helpless slice of bread beneath it as served in New York delis. I brought the sandwich to my mouth, taking time to smell the spice emanating from the meat in a wafty steam and calculated the angle of approach for the first bite to include the maximum amount of meat with the minimum amount of cole slaw – shredded cabbage, your time would come my friend, but this moment was devoted to the pastrami. My mouth was filled with the most incredible flavor; I let the bite linger on my tongue, awash in saliva and ecstasy. With slight pressure (virtually no chewing required), the pastrami simply melted away as I savored each and every bite. The bread was spongy yet sturdy enough to hold the wet sandwich together; the contrast of the crusty rind and the soft innards lovingly enveloped the meat and coleslaw in a perfect storm of tastes and textures.

Trust us and go read the entire review - it's extremely well written, delightful in its love of food, and a great encapsulation of the Langer's dining experience. Thank you, Valentino, for such a wonderful review - we hope you'll say hi next time you visit us at Langer's!

National Pastrami Day at Langer's - Saturday, January 14, 2012

11 January 2012

It's National Pastrami Day at Langer's Delicatessen-Restaurant, this Saturday, January 14, 2012. But you can join in our celebration all week as we serve up the world's best hot pastrami, delicious and mouth-watering, in our wide variety of deli sandwiches from which to choose!

So what are you waiting for? Celebrate National Pastrami Day, now through Saturday, only at Langer's Deli. Click here for directions!

Don't Miss Langer's Deli on Huell Howser - KCET Tonight!

10 January 2012

Langer's Deli will be featured on an encore performance of Huell Howser's California Gold tonight on KCET Channel 28!

In anticipation of National Pastrami Day (January 14, 2012), Huell is repeating a classic episode featuring Langer's and our famous hot pastrami. Make sure you tune in to KCET 28 tonight at 730PM to catch this terrific visit to Langer's by Huell!

East Side Food Bites: Langer’s Is Your LA Birthright

05 January 2012

Local food blog East Side Food Bites' Valentina made a trip to Langer's Delicatessen-Restaurant recently and emerged with the provocatively beautiful title of "Langer's is Your LA Birthright." We concur! She sampled a variety of our dishes, including our delicious cabbage soup and grilled nippy cheese!

Cabbage and tomatoes make up most of this sweet and sour soup, with small chunks of beef adding a savory anchor. Their Matzo Ball Soup is also perfectly respectable, but a little too filling to follow up with a sandwich. Plus, if you get the cabbage soup, you can still fit some golden brown crinkle fries (I don’t care if they’re frozen) into your meal.