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Restaurants & Bars 8

Langer's Deli, Pastrami

kevin | Jun 14, 200402:05 PM

i simply forgot how good a langer's pastrami could be. went there on saturday, took a seat at the counter, and ordered an unandorned, minimal pastrami sandwich on rye. asked for hand-sliced. and out it came in a jiffy. the pastrami is really almost smokey like a very good piece of barbequed brisket, without the addition of a syrupy bbbq sauce. the pastrami is not too spicey and not too salty, it's almost just correctly flavored and it works well with the carraway seeded rye bread. it's nothing but bread and meat, but on the otherhand it's more than just that. as for the two components, sacriligious to say but i believe the quality of the pastrami itself and the way it is cut is more important and above all better than the actual bread. too bad the joint is only open till four in the afternoons. a pastrami sandwich could really hit the spot after a long night. also, the bustling surrounding area is getting less rough and tumble than before. upon walking from the parking lot to langer's front door, there was not a single salesmen trying to pitch me a fake ID, as has been done in the past. Seems like the city may be cleaning up on these sorts of activities in the past couple years. but there still is the old vibrance to this part of town. langer's really is a diamond in the rough. as a side note, i'm partial to the pastrami undadorned, since with this level of quality why doctor it up at all it really needs none of that. also, can't comment on the rest of the menu, though i have tried a combo of corned beef and pastrami before and one of those sandwiches with the coleslaw and nippy cheese.

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