Sku’s Recent Eats: The Great Pastrami Debate – Katz’s Vs. Langer’s

Los Angeles-based food (and whiskey) review site Sku’s Recent Eats takes on the age-old Katz’s (New York) versus Langer’s Delicatessen-Restaurant (Los Angeles) “which pastrami is better?” debate, and we’re pleased with the outcome:

Katz’s makes a great pastrami sandwich, no doubt about it, but I’m proud to report to all you LA civic pride advocates that Langer’s is indeed better. I view Katz’s meat as the best of the deli pastrami. It is well spiced, tender and full of spicy, meaty flavor, but it is ultimately a great version of the same pastrami you get at every deli in the City. Langer’s, on the other hand, is an entirely different beast. It has very little in common with traditional, sliced deli pastramis. It’s moist and thick and almost more of a meat entree than a cold cut. Biting into a Katz’s sandwich is extremely satisfying, but biting into a Langer’s sandwich is a near religious experience.

And then there is the bread.

Click here to read the complete review

TravelandLeisure.com: Best Restaurants in Los Angeles

TravelandLeisure.com, a division of American Express Publishing, has released their “Best Restaurants in Los Angeles” listing – running through every letter in the alphabet (so yep, 26 entries, or 5 pages of web reading – but worth it!). Every selection was interesting and thoughtful – and some were fun while others were obscure enough to make you think, “Hmmm, maybe i don’t know Los Angeles cuisine that well!”

We’re excited that Langer’s Delicatessen-Restaurant made the listing for D – as in “Deli”:

Like vintage Buicks and aging divas, old delicatessens preserve themselves well in the southern California sunshine. Canter’s, Nate ’n Al, Greenblatt’s: all unimpeachable specimens. But the sine qua non will always be 63-year-old Langer’s (pastrami sandwich $13), source of the finest pastrami this side of the Hudson. The meat—smoky around the edges, Kobe-tender, and bursting with beefy juice—requires not a smidge of seasoning, though mustard comes standard. And the rye…Good Lord, the rye: par-baked daily at Bea’s Bakery, in Tarzana, then finished in-house till it’s plush in the center but crisp at the crust. Finally there’s the setting: brass chandeliers on a dropped-panel ceiling; a malt machine; a case of cakes the size of truck wheels. Dare you? Yes. Yes, you do.

Click here to read the complete article at TravelandLeisure.com

Saveur: Deli Capital of the World

Writing at Saveur.com, author and Friend of Langer’s David Sax had a story about Los Angeles being, well, the deli capital of the world – building on the theme he established in his 2009 hit book, “Save the Deli”:

Los Angeles and its adjacent municipalities contain more continuously family-owned Jewish delis than any other city in the country. In the hands of third- and fourth-generation proprietors, family recipes for matzo ball soup, knishes, and latkes have evolved into high art. Arguably the best pastrami sandwich in America is served at Langer’s Deli (704 South Alvarado Street; 213/483-8050; www.langers deli.com), a 62-year-old institution in downtown Los Angeles. The expertly trimmed, long-steamed, hand-sliced meat is served warm on double-baked rye bread.

Click here to read the complete article

Serious Eats New York: The Great Pastrami Taste-Off: Katz’s in New York vs. Langer’s in Los Angeles

Famed food columnist and reviewer Ed Levine has published part 1 of his two-part “Great Pastrami Taste-Off” pitting Katz’s of New York and Langer’s of Los Angeles. Who will win this incredibly important showdown?! Read on for the introduction:

Ever since I wrote my pastrami story for the New York Times a few years ago, I’ve wanted to conduct a taste test between Katz’s Delicatessen in New York and Langer’s Delicatessen in Los Angeles. Why? Many reasons, actually. I never tasted them side by side for that story. Nora Ephron opined on the record in the New Yorker that Langer’s served the best pastrami sandwich in America. Jonathan Gold stated categorically that Los Angeles has a far superior deli culture to New York’s. David Sax said the same thing in his book, Save the Deli.

So aiming to settle this East Coast vs. West Coast rap-style pastrami controversy, we decided to conduct a definitive pastrami taste test. And we invited the Los Angeles apologist herself, Nora Ephron, to participate. She graciously accepted, in record time.

Who wins part one? Click here to read the article and find out!

Photo credit: Carey Jones / SeriousEats.com

Uncouth Gourmands: Savoring My Cultural Roots

Carina Ost of UncouthGourmands.com recently visited Langer’s Deli and had a great experience – but we’ll just let her describe it – it’s a great write-up:

The number 19 has thick pieces of pastrami, swiss cheese, coleslaw, and russian dressing. In the words of Joe Jackson, “Nineteen Forever!” It was so OMG! Anyone that knows me knows that I am a huge bread snob and this rye was fresh and perfect.

If you live in LA and have not been, this is a place that is not to be missed.

Click here to read the complete review

Funny Yummiez: Langer’s is My Little Slice of Heaven

Food blog Funny Yummiez posted a review of their recent visit to Langer’s Delicatessen-Restaurant and it’s a good one:

I love pastrami. Not the pre-packaged super deli-sliced thin type but the real juicy business. And Langer’s is some of the best pastrami that I’ve ever had. Like my friend said, “The meat melts like butter”. I never even eat coleslaw but in the #19 sandwich, I devour it all. The #19 comes with the best Russian dressing that I’ve ever tasted, delicious Swiss Cheese, crunchy yummy coleslaw, and the most wonderful Pastrami that has ever touched my lips. And the bread! Oh my! It’s the best rye bread and its so soft and fluffy but the crust is crunchy and perfect!

Click here to read the complete review

Yutjangsah: Langer’s of Los Angeles

Ready for a fun, well-written and nicely illustrated review of the Langer’s Experience? Then click right over to Yutjangsah for her recent appraisal of a visit to Langer’s:

The most outrageously fantastic revelatory thing about this sandwich was the rye bread. I’ve never had such excellent thick soft cushiony UPHOLSTERED rye bread. My word. The crust too was something else. It not only aspired to a baguette like rind, I’m tempted to say, it exceeded it. I know! What on earth! And the strong rye smell. My goodness. It was potent. It was more rye than your rye. It was ryer than thou.

Yep, it’s all like that – fun and very well written. Click here to read the complete review at Yutjangsah.

Jeany923Now.com: The Pastrami Sandwich

Bicoastal blog Jeany923Now.com discusses the author’s east coast – west coast preferences on pastrami:

As most of you know, I spent a good chunk of my life in Los Angeles as well. In LA with all my bulemic In and Out, Del Taco, Coffee Bean and Tea Leaf, and El Pollo Loco fast food binges, there were times I just craved a good old chunky pastrami sandwich with jewish rye.

…

Langer’s actually has a pastrami sandwich on par with Katz and Carnegie; It’s the best in LA….Langer’s Pastrami Sandwiches are also a good $3 cheaper than Carnegie or Katz.

Click here to read the complete article

New York Times: David Sax Profile

The New York Times’ Dining and Wine Section writer Joan Nathan did a great profile of author David Sax on the eve of the release of his “Save The Deli” book. The profile features the writer and Sax visiting delis in Newark (home of Langer’s founder Al Langer) and discussing the state of the Jewish deli from his perspective.

And in his book he considers the pairing of “slowly steamed pastrami and hot crusty double-baked rye bread infused with caraway seeds” at Langer’s Delicatessen and Restaurant in Los Angeles a perfect sandwich.

Read the complete profile here at NYTimes.com

Langer’s is hosting an exclusive booksigning event with David Sax on October 28th – click here to sign up now for this limited availability event! The event includes lunch, a signed copy of David’s book (plus a chance to meet David), and a $10 Langer’s Gift Certificate for use on a subsequent visit to the restaurant.

Image courtesy NYTimes.com

Las Vegas Weekly: Proper Pastrami

Max Jacobsen of the Las Vegas Weekly had a great story up on their website about delicious pastrami:

For me, then, the Holy Grail of American pastrami is at Langer’s in LA, with Katz’s in New York City close behind. Both slow-steam and hand-cut their meat, but I’d give Langer’s the nod because the meat is served on double-baked rye bread from Fred’s Bakery on Robertson Boulevard.

Click here to read the complete article. It’s a great piece – thanks, Max!