We are honored to have been named to Jonathan Gold’s “101 Best Restaurants 2017” in the Los Angeles Times. It is a major honor and we are grateful. Thank you, Jonathan – The Langers
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
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!
Here’s a terrific article in the Los Angeles Times by Patrick Comiskey:
Let’s face it: pairing win e with food can be a fairly fussy business. The more time you spend thinking about it, the more absurd it all seems…
I was thinking about this recently as I bit into a Langer’s No. 19 pastrami sandwich, following it with a sip of old-vine Grenache from Australia’s Barossa Valley. It was one of the great food and wine pairings I’ve enjoyed in the last year.
Visit LATimes.com to read the complete article. Thank you, Patrick, for such a great and thoughtful article! – The Langers
Columnist Chris Erskine of the Los Angeles Times wrote a terrific piece recently that included a mention of the world-famous #19 hot pastrami sandwich from Langer’s Delicatessen-Restaurant. In the story, entitled “Moderation if Fine, But Only in Moderation,” he notes:
Same goes for the No. 19 sandwich at Langer’s deli, not only the world’s best sandwich but the most glorious architectural achievement since St. Louis erected that amazing arch.
Let me introduce you to the No. 19: Blessed by God, it is the drippiest, sweatiest, most succulent pastrami in deli history, slathered with slaw and served on rye that is as soft as an angel’s tummy.
So lately, what have I been doing? Taking half of the No. 19 home for later. That’s right, I eat only half of the world’s greatest sandwich.
Guess that’s growing older. Or wiser. Or less gluttonous. Guess that’s all good.
Thank you for the mention, Chris, and we’re thrilled you’re still enjoying the #19, even a half a a time. Be sure to say hello next time you are in! – The Langers
Langer’s Delicatessen-Restaurant is proud to have been named to Jonathan Gold’s 2015 “101 Best Restaurants” list in the Los Angeles Times (subscription required). It is a great honor to be named to Jonathan’s list, and we are thrilled to have been included. Thank you, Jonathan. – The Langers
Matt Stevens’ piece which ran online earlier this week about “the bet” between LAPD Chief Charlie Beck and NYPD Commissioner Bill Bratton appears today on page 2 of the LA Times California section print edition. Thank you again, Matt, for the coverage!
Jonathan Gold, Pulitzer Prize-winning food critic of the Los Angeles Times, has a new article now available in which he discusses ways for food enthusiasts to enjoy the finest foods available without breaking their budgets in the process.
Best of all, Langer’s Delicatessen-Restaurant was included in his list:
Everyone knows that Langer’s serves the best pastrami sandwich in Los Angeles. Still, if you haven’t been to Langer’s in a few years, you might be surprised to see the long lines outside the delicatessen on a Saturday afternoon, supplicants waiting for their shot at the No. 19, a baroque concoction of hand-cut pastrami, Swiss cheese, coleslaw and Russian dressing on double-baked rye bread.
Thank you so much, Jonathan, for your continued and important support of what we do here at Langer’s Deli. – The Langer Family
Langer’s Delicatessen-Restaurant is thrilled to have been voted among the most visited of the best of Jonathan Gold’s 101 Best Restaurants list.
Selected by Gold’s readers through a ballot, the most visited list is headed up by Border Grille, and is then joined by Kogi BBQ Truck, Langer’s Delicatessen and the Mozza-plex (Pizzeria and Osteria Mozza and Chi Spacca).
From Jonathan Gold:
“Everyone knows that Langer’s serves the best pastrami sandwich in Los Angeles. Guidebooks say so. National magazines say so. The MTA Red Line disgorges so many Langer’s-bound fressers that it has sometimes been called the Pastrami Express,” wrote Gold. “Distinguished chefs flirting with putting pastrami on their menus rarely do so without at least a nod to the noble deli masters of Westlake.”
We are so grateful to our customers who have supported us for 67 years here at 7th and Alvarado. And this vote only underscores their loyalty and commitment to us – just as we are committed to providing our customers with an unparalleled dining experience with the world’s best pastrami.
Thank you. – The Langers
Betty Hallock of the Los Angeles Times’ Daily Dish blog is helping us promote our 65th Anniversary Event, coming up this June 15-16, 2012, at 7th and Alvarado, during which we will be giving away a FREE #19 Hot Pastrami Sandwich to all our customers who dine in with us during those two days!
Albert and Jean Langer opened Langer’s Delicatessen at Alvarado and 7th Streets back in June 1947, a bastion of pastrami sandwiches located a patty melt’s throw from MacArthur Park. Many say Langer’s pastrami sandwich is the best in the West, and some say it is the best in America, or even the world. Now you can get a Langer’s pastrami sandwich for free.
To celebrate 65 years of pastrami awesomeness, Langer’s will be serving free No. 19 sandwiches next Friday and Saturday. You know the No. 19, right? Hand-cut hot pastrami, cole slaw, Russian dressing and Swiss cheese on warm, double-baked rye bread. The thing about Langer’s pastrami is that, though it’s not cured or smoked in-house, it is steamed for up to three hours until it’s uber-tender and therefore has to be hand-cut.
“I can’t machine-cut it,” the late Al Langer once told The Times. “I steam it so tender it’d fall apart. This way, you get pastrami that’s thicker and juicier …. You know, good pastrami requires effort.”
We love seeing quotes from our founder, Al Langer! Click here to read the complete piece at the Daily Dish blog at LATimes.com. Thank you, Betty!