Los Angeles Times: In search of perfect pastrami: Your guide to the Jewish delis of Los Angeles

Jenn Harris of the Los Angeles Times recently published “In search of perfect pastrami: Your guide to the Jewish delis of Los Angeles,” which includes a roundup of delis both small and large, well known and obscure, around the LA area. We are pleased to be included:

In the Los Angeles deli world, Langer’s is king. Tourists from all over the world make the trek to Alvarado and 7th Streets for a pastrami sandwich on double-baked rye bread. And locals deem this place a national treasure.

Click here to read the complete article.

Los Angeles Times: Norm Langer guides Langer’s Deli through changing tastes

The Los Angeles Times via writer Samantha Masunaga recently profiled owner Norm Langer as part of their “How I Made It” series of business owners.

Over its more than 70 years in existence, Langer’s has made a name for itself as a foodie destination. Since the restaurant has been in business, Langer said, he has sold “over 10 million pounds of pastrami.”

Although Langer has embarked on several advertising campaigns, he said his “claim to fame is word of mouth.”

“You can do all the advertising in the world and sometimes it brings people in,” Langer said. “But when your friend … says to you, ‘I went to Langer’s and I had a corned beef sandwich’… that’s the credential you want. It’s personal.”

The article also includes this great photo of Norm and Al in 1997, which was our 50th anniversary year:


Click here to read the complete profile. Thank you, Los Angeles Times and Samantha! – The Langers

Los Angeles Times: Jonathan Gold’s 101 Best Restaurants 2017

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

LAist: This Meat Supplier You’ve Never Heard Of Is The Secret Behind L.A.’s Best Pastrami Sandwich

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

Jonathan Gold Pastrami Panel at Langer’s May 30 at Noon

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!

Los Angeles Times: The Challenge Presented by a Langer’s Classic

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 to read the complete article. Thank you, Patrick, for such a great and thoughtful article! – The Langers

LA Times: Moderation if Fine, But Only in Moderation

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 Named to Jonathan Gold’s 101 Best Restaurants

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

Los Angeles Times: Police chiefs reprise bet on sports rivalry

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!

LA Times: Jonathan Gold’s “The Finest Food in Los Angeles for even the Thinnest Wallets”

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.

Click here to read the complete article.

Thank you so much, Jonathan, for your continued and important support of what we do here at Langer’s Deli. – The Langer Family