Los Angeles, CA —October 29, 2025— Langer’s Delicatessen-Restaurant is proud to announce that it has once again been recognized by the prestigious Michelin Guide to California, earning its 2025 Michelin Guide plaque,  an enduring symbol of culinary excellence, heritage, and consistency.

First added to the Michelin Guide in 2019, Langer’s remains one of Los Angeles’ most iconic and beloved dining institutions — a timeless destination where tradition and quality meet. The arrival of the 2025 Michelin plaque reaffirms that legacy, honoring not just the food but the generations of care, service, and craftsmanship that have defined Langer’s for more than seven decades.

“Being mentioned by the Michelin Guide is one of the highest forms of praise you can earn in the restaurant industry,” said Norm Langer, owner of Langer’s Delicatessen-Restaurant. “We’re incredibly proud to be included once again and deeply grateful to our loyal customers and our dedicated employees,  some of whom have been with us for decades,  for helping make this honor possible. This recognition belongs to them as much as it does to our family.”

Founded in 1947 by Al and Jean Langer, the restaurant has long been a cultural touchstone for Los Angeles — a gathering place for generations of Angelenos, travelers, and celebrities drawn by one promise: the finest pastrami sandwich in America.

The late Nora Ephron, writing in The New Yorker, described Langer’s pastrami as “the finest hot pastrami sandwich in the world… soft but crispy, tender but chewy, peppery but sour, smoky but tangy… a symphony orchestra, different instruments brought together to play one perfect chord. It is, in short, a work of art.”

Each Langer’s sandwich tells a story of craftsmanship, heritage, and community — from the hand-cut pastrami, smoked and steamed to perfection, to the freshly baked rye bread with just the right amount of crust. It’s a balance of flavor and texture that has made Langer’s legendary.

This is food with soul. Tradition on a plate. Los Angeles — one pastrami sandwich at a time.

Located just steps from Metro’s Red-Purple Line at the Westlake/MacArthur Park station — or easily accessible via the secure, monitored parking lot at 7th and Westlake — Langer’s Delicatessen-Restaurant invites guests to experience a true piece of Los Angeles history.

Join us. Taste the legacy. Be part of the story. At Langer’s, every sandwich is a memory waiting to be made.

Media Contact:
Rob Wilcox (916) 396-0400 or robwilcoxpr@gmail.com

Los Angeles is the city of stars, yet the pastrami at Langer’s Delicatessen in Los Angeles is a star in its own right. The best way to enjoy it is in the form of a sandwich called the No. 19. The deli opened in 1947, and its founder, Al Langer, developed the flagship sandwich. The No. 19 combines hot pastrami, Swiss cheese, coleslaw, Russian dressing, and rye bread. The item gained acclaim during the 1950s and ’60s, and it has become a favorite among entertainers, food critics, and screenwriting royalty like Nora Ephron.

Today, Langer’s is run by Al’s son, Norm Langer. In a glowing 2002 New Yorker article written by Ephron, Norm shared that most delis would steam their pastrami for 30 to 45 minutes. However, Langer’s goes farther with the process. “We take that piece of pastrami, put it into our steamer, and steam it for almost three hours,” Norm explained. “It will shrink twenty-five to thirty percent, but it’s now tender — so tender it can’t be sliced thin in a machine because it will fall apart. It has to be hand-sliced.”

The whole hand-slicing component is part of what makes the pastrami so succulent and prevents it from becoming rubbery. The deli’s founder honed that skill while working at New York delis. Another key to making the sandwich scrumptious involves using par-baked bread that Langer’s finishes baking on site, ensuring it is piping hot.

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“An easy choice for the most popular pastrami sandwich at this historic deli in Westlake, just west of Downtown. This near-perfect Jewish deli sandwich features house-baked rye bread, russian dressing, cheese, coleslaw and freshly sliced slivers of the most achingly perfect, smoked pastrami on earth. There is simply no equal when it comes to this pastrami.”

We agree! Thank you, Eater! – The Langers

“Late writer Nora Ephron once described Langer’s No. 19 special as “the finest hot pastrami sandwich in the world.” It includes tender, hand-sliced pastrami, coleslaw, Russian dressing, and Swiss cheese wedged between warm, crunchy rye bread. The result is a sandwich that’s smoky, tangy, crispy, and soft all at once. Langer’s has sold more than seven million pounds of pastrami since Al Langer opened the deli in 1947. What makes the meat so special is its preparation: Langer’s sources its meat from a deli in Burbank; the cured beef is then steamed for nearly three hours at Langer’s, ensuring the tenderness needed to slice it by hand. Much of Langer’s interior remains the same as it did when it opened in Westlake: The vinyl brown booths and padded black bar stools still seat both residents and tourists who travel to get a taste of the famed sandwich. Following Langer’s death in 2007, his son Norm Langer has been leading the family business.”

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