Langer’s Delicatessen-Restaurant
Current owner Norm Langer’s parents, Al and Jean Langer, opened the deli in 1947. Norm runs the deli with his wife, Jeannette, and their daughter Trisha. In the Los Angeles deli world, Langer’s is king. Tourists from all over the world make the trek to Alvarado and 7th streets for a pastrami sandwich on double-baked rye bread. And locals deem this place a national treasure.
Behind the counter: Langer’s gets its pastrami, corned beef, roast beef, tongue and chili from RC Provisions, which prepares them to the restaurant’s specifications. And that famous rye bread, which is baked a second time before service, comes from Fred’s Bakery on Robertson Boulevard. All of the pastries are made in house.
Order this: Times restaurant critic Jonathan Gold has called the pastrami sandwich at Langer’s “the best pastrami sandwich in America.” I’m not about to argue with him. The hand-cut thick slices of wonderfully fatty meat are piled onto that double-baked rye bread that’s crisp, soft and sturdy. Gold likes his with a dab of yellow mustard. But if you’re into that holy trinity of deli flavors, get the No. 19, which comes with coleslaw, Russian dressing and a slice of Swiss cheese. You should also order the pastrami chili cheese fries, advertised on table tents on every table.
“They were a fluke,” Norm recently told The Times. “I’m standing behind the counter and one of the waitresses says, ‘I got a customer who ordered chili cheese fries and wants to know if we’ll put pastrami on it.’ ” So they put pastrami on the fries. Norm proceeded to make a second order to try behind the counter. The love for the fries was unanimous. He then made a third order, took a photo and had the table tents made. Langer’s sold 60 orders the Saturday they were introduced.
Info: 704 S. Alvarado St., Los Angeles, (213) 483-8050, langersdeli.com.