Langer's Delicatessen-Restaurant
Deli · Westlake ·
Iconic Jewish deli famed for #19 pastrami sandwich
Iconic Jewish deli famed for #19 pastrami sandwich
"September 1–8 brings Langer’s Delicatessen’s “No. 38” special in LA, a combo of mini pastrami fries, a No. 19 sandwich, and a drink packaged together for the promotion." - Eater Staff
"Sure, Jules and Vincent might’ve preferred pancakes with a side of bacon after a hit, but if they knew better, they’d be posted up in a vinyl booth at Langer’s. It’s got pure, unapologetic Americana with a cinematic swagger. Since 1947, this MacArthur Park institution has been dishing out latkes, blintzes, and the kind of hot pastrami sandwich that demands full attention. Bonus points for finishing with a slab of rich cheesecake — because nothing says “redemption arc” like dairy and carbs." - Rooksana Hossenally
"There’s a reason why people make pilgrimages to try Langer’s pastrami and even corned beef: There is no better version anywhere in town. Yes, the No. 19 pastrami sandwich is amazing, but this long-standing deli’s pure pastrami on house-baked rye is simplicity at its best. Try the No. 44, served on griddled rye bread with hand-sliced pastrami, nippy cheese, and sauerkraut, for a decadent take on a Reuben sandwich. But don’t skip the rest of the classic Jewish deli menu either, from potato pancakes to cheese blintzes — it’s all very well executed in one of the best daytime dining rooms in town. — Matthew Kang, lead editor" - Rebecca Roland
"There are many terrific sandwiches to be had at this decades-old deli in Westlake, but the pastrami stands above the pack. The No. 19 is a near-perfect Jewish deli sandwich that features house-baked rye bread, Russian dressing, cheese, coleslaw, and freshly sliced slivers of the most achingly perfect smoked pastrami on earth. Like all good delis, Langer’s serves its pastrami with a crisp pickle spear on the side." - Mona Holmes
"Famous for a deli classic: the #19 pastrami sandwich—an emblematic Los Angeles sandwich institution beloved for its cured-meat craftsmanship." - Eater Staff