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Tommy Pastrami's Brisket & Rye

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Tommy Pastrami's Brisket & Rye

bernardo | Jul 5, 2006 04:04 AM

Excellent the last two times, juicy, flavorful & lean as opposed to their namesake pastrami (too thin, fatty & bland) and corned beef (OK but nothing to write home about), both middling at best IOHO. Crunchy seedy fresh baked rye makes a difference. Coleslaw & moutard OK, Dr Brown sodas help, but pickles below the line (& add insult to injury no new at all ).
Dreams of Langer's. Bent's or even Nate & Al's. Poof. Comeuppance perhaps for those of us living inside a gigantic Orange.

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