Somehow we missed this fantastic article about Los Angeles pastrami by Katherine Spiers of KCET on Serious Eats, but it’s worth a quick mention right now – click through and check it out, very nice words for Wexler’s Deli (which was still newish at the time), plus high praise for yours truly – which we greatly appreciate.
At Langer’s, the double-baked rye bread is just as famous as the pastrami, another leg up on the universally lifeless and spongy rye you’ll get at every deli in New York (even Katz’s).
But Langer’s will probably never lose its spot as the number-one purveyor of pastrami sandwiches in the city. Deli expert David Sax calls Langer’s “the pinnacle of pastrami sandwiches in the US,” due especially to the bread. “Langer’s bread is warm, thickly cut, double baked rye, which has a sturdier crust, better aroma, and stands up to the sandwich a hell of a lot better than the pre-sliced thin rye Katz’s uses, which often tears under the strain of all that meat and mustard.” Critic Jonathan Gold calls Langer’s pastrami “better than anything I’ve ever had in New York.”
Click here to read the complete article. Thank you, Katherine and Serious Eats! – The Langers