Craving a pastrami on rye? Langer’s Deli is the place to be. It is more than just a restaurant. It’s a Los Angeles institution. Langer’s Delicatessen-Restaurant stands here. It has been serving up classic deli fare since 1947.
Al and Jean Langer founded Langer’s. They started small. The original location was a mere 12 seats. Over time, Langer’s expanded. It now occupies a 4300-square-foot space. You can find it at the corner of Alvarado and 7th Streets.
Langer’s is famous for its pastrami. Many say it is the best in the world. The Los Angeles Times even called its No. 19 sandwich the Marilyn Monroe of pastrami sandwiches. This iconic sandwich features hot pastrami. It also has cole slaw, Russian dressing, and Swiss cheese on rye bread.
But what makes Langer’s pastrami so special? It starts with the cut of meat. Langer’s uses the navel of a steer. The pastrami is specially cured and smoked. It is then steamed. Finally, it is served at a specific temperature. This preserves its juicy flavor.
Langer’s bakes its rye bread twice. This gives it a crispy crust. The deli receives the bread from the bakery. They then re-bake it at 350 degrees for 30 minutes. This double-baking is the secret to Langer’s beloved rye.
Al Langer had worked at Canter’s before opening his restaurant. Now, many Langer’s employees also work at Canter’s. This is due to a talent shortage. The two restaurants have shared employees since the 1930s.
Langer’s pioneered curbside service in 1990. Customers could order ahead and pick up their food. This service is now common at many restaurants.
The Metro Red Line helped Langer’s survive. The Westlake/MacArthur Park station is near Langer’s. Office workers took the subway to Langer’s for lunch.
Langer’s has been honored many times. The James Beard Foundation gave it the America’s Classics Award in 2001. Langer’s also participated in Los Angeles Magazine’s 64 Greatest Things in LA.
Al Langer passed away in 2007. His son Norm now owns and manages Langer’s. Norm continues his father’s legacy.
Langer’s has sold millions of pounds of pastrami. Hot pastrami on rye remains the favorite. Stop in for a sandwich. You will be tasting a true American success story at Langer’s Deli.