Langer’s received a very nice mention in the Cooking Corner: Homemade Pastrami article by David W. Cowles, carried by the Peninsula Gateway (www.gateline.com). In the article, which discusses the merits of and tasks behind creating your own pastrami at home, David discusses the historical background of pastrami preparation, its Romanian roots, and the non-controversy over which delicatessen has the world’s best pastrami:
New Yorkers may be partial to Katz’s, but the reputation for having the best pastrami in the United States (and probably the entire world) goes to Langer’s, a Los Angeles deli that’s been around since 1947.
Langer’s is located at 7th and Alvarado near downtown, a few blocks from MacArthur Park, in what is now a heavily Latino neighborhood. The founder, Al Langer, passed away in June 2007 at 94.
Right up to the time he died, he went into the deli several times a week for a few hours to help with the lunch crowd and to greet old customers. His son, Norm Langer, runs the place. Norm has worked the deli — a family affair — since 1963.
At Langer’s, you order pastrami sandwiches by the number. No. 1 is pastrami, cole slaw and Russian dressing. Add Swiss cheese and the number changes to 19. Pastrami, chopped liver, and Russian dressing is No. 6. A grilled pastrami, sauerkraut and “nippy” (American) cheese is No. 44.
And there are more. These sandwiches are on rye bread baked by Bea’s Bakery in Tarzana.
Thanks for the kind words, David!