We’re thrilled to be named to Eater LA’s “27 Epic LA Sandwiches, Winter 2018” edition!

“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.”

Full article.

A big thank-you to the fine people at Mashed for including Langer’s Delicatessen-Restaurant in their recent “Mashed: The Absolute Best Delis In The US” list:

“Opened in 1947 and currently located in the Westlake neighborhood of Los Angeles, this Jewish deli has been well beloved and affectionately regarded as the best hot pastrami sandwich in Los Angeles. The generations of patrons who have enjoyed Langer’s Deli would argue that the sandwich is the best in the world, suggests David Shaw for the James Beard Foundation. In a piece for The New Yorker, the late Nora Ephron praised the already-acclaimed sandwich for its “exquisite combination of textures and tastes” and with highest commendation said it is “a work of art.”

If you read the Langer’s menu, you’ll find their famous #19 sandwich has “Pastrami, Swiss Cheese and Cole Slaw Russian Style Dressing,” a deli classic. As Tasting Table notes, Langer’s cuts each slice of peppered brisket meat with tremendous care to ensure quality texture and preserve the robust outer crust. Other specialties include traditional Jewish fare such as cheese blintzes (thin, rolled pancakes similar to crepes) and Kasha Varnishkes. On Yelp, they have nearly 4,000 reviews with an overall 4.5 rating out of 5. One reviewer credits Langer’s as “The best pastrami in Southern California” because of its thick-cut and tender meat, fresh rye bread “with the proper crunch of the crust”, and an old-world, no-frills atmosphere. Langer’s is a true gem to SoCal.”

We’re honored to have our #19 included in Eater’s “LA’s 16 Most Iconic Restaurant Dishes” list:

“The #19 may very well be LA’s most iconic sandwich, complete with a hand-sliced stack of pastrami, Swiss cheese, and coleslaw on twice-baked rye.”

Full article.

Our thanks to Eater LA for including our legendary #19 hot pastrami sandwich as part of their “LA’s 15 Most Iconic Restaurant Dishes, Fall 2021”:

Perennially considered the best pastrami sandwich in the country, Langer’s produces some of the finest deli meats anywhere. Open since 1947, their legendary Number 19 sandwich is a crowd-pleasing favorite, with hand-sliced pastrami, Swiss cheese, Russian dressing and coleslaw served between two plush slices of rye bread. It’s a massive sandwich that can easily be shared between two people. Don’t sleep on the corned beef or any of the other classic deli plates either, because they’re all excellent.

Article.

Our thanks to Eater for including Langer’s Delicatessen-Restaurant in their list of “A Handy Guide to Jewish Delis in Los Angeles”:

“Perennially considered the best pastrami sandwich in the country, Langer’s produces some of the finest deli meats anywhere. Open since 1947, their legendary Number 19 sandwich is a crowd-pleasing favorite, with hand-sliced pastrami, Swiss cheese, Russian dressing and coleslaw served between two plush slices of rye bread. It’s a massive sandwich that can easily be shared between two people. Don’t sleep on the corned beef or any of the other classic deli plates either, because they’re all excellent.”

Article.

Our thanks to the Eater team for including Langer’s Delicatessen-Restaurant on their list of “20 Classic Restaurants” – there are some die-hard establishments on the list, it’s an honor to be named along side them!

“Serving the greatest pastrami in America, Langer’s is a fantastic diner in Westlake offering everything from reuben sandwiches and corned beef to matzo ball soup and lox. It’s easily the best Jewish deli in a city full of great delis.”

Article.

Our thanks to The Nosher (part of MyJewishLearning.com) for mentioning Langer’s Deli in its article on Jewish deli design:

“Langer’s in Los Angeles is also modest. It opened in 1947 with 12 seats and expanded, to 35 and then to 65 seats in its first 20 years. According to “Langer’s: A Classic American Culinary Story,” “the very look and feel you see today at Langer’s is the exact 1968 remodel as created by Al and Jean Langer — right down to the Naugahyde upholstery, turned-spindle brocade on the booths and period lighting fixtures.”

Article.

We are once again humbled and honored to have been named to Eater’s “38 Essential Restaurants in Los Angeles”:

“Yes, the No. 19 pastrami sandwich is an amazing sandwich, but the pure pastrami on house-baked rye is simplicity at its best. There’s a reason why people make pilgrimages to try this place’s pastrami and even corned beef: There is no better version anywhere in town. Pro tip: Try the No. 54, a blend of both the pastrami and corned beef in one sandwich. And don’t skip the rest of the classic Jewish deli menu — it’s all very well executed in one of the best daytime dining rooms in town. —Matthew Kang”