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Follow-up on recent Langer's question


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Follow-up on recent Langer's question

Christine | Jun 21, 2006 01:09 PM

Sasha asked yesterday about tips for reheating Langer's pastrami at home (see Home Cooking Board). TomSwift mentioned about buying a whole brisket from Langer's.

My question for TomSwift or anyone else who's bought a whole piece:

Do you buy it whole or already hand cut? I'd imagine "whole" makes more sense, and cut as needed. How much does this cost? Do you get a deal on a whole piece or is it simply by-the-pound? Do they also sell the rye bread by the loaf, fully or partially baked?


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