California’s Under-The-Radar Deli Locals Swear By For Legendary Pastrami
Tucked away in the heart of Los Angeles, just steps from MacArthur Park, there’s a deli that has quietly built one of the most legendary food reputations in America.
For more than seventy years, this unassuming spot has drawn crowds not with trends or theatrics, but with pure devotion to craft, tradition, and unforgettable flavor.
Langer’s Delicatessen-Restaurant isn’t trying to impress you with sleek design or social-media gimmicks.
Instead, it lets hand-cut pastrami, warm rye bread, and perfectly balanced mustard do all the talking, creating sandwiches that many consider the gold standard of their kind.
From its early days as a tiny 12-seat operation to its rise as a James Beard Award–winning landmark, Langer’s has never lost sight of what matters most.
Each plate carries decades of know-how, family pride, and a commitment to doing things the right way, even when shortcuts would be easier.
Praised by chefs, critics, celebrities, and everyday locals alike, Langer’s proves that timeless food doesn’t need reinvention.
It simply needs to be done exceptionally well, again and again. Old-school California flavor never goes out of style. This is pastrami perfection.
A Humble Beginning That Sparked A Legend
Al and Jean Langer opened their modest delicatessen on June 17, 1947, with nothing more than a dream and a dozen seats.
The original location at 704 South Alvarado Street in Los Angeles, CA 90057, became home to what would eventually transform into one of the city’s most cherished dining landmarks.
Back then, the neighborhood was bustling with working-class families, and the Langers wanted to offer honest, hearty food at fair prices.
The couple worked tirelessly, hand-cutting pastrami and greeting every customer with genuine warmth.
Their dedication to quality ingredients and traditional preparation methods set the foundation for everything that followed.
What started as a tiny corner shop quickly earned a reputation that spread far beyond MacArthur Park.
Today, that same commitment to excellence remains at the heart of every sandwich served. The family’s original vision still guides the kitchen, proving that good food and honest service never go out of style.
The No. 19 Sandwich That Stole Hearts Worldwide
Among all the menu offerings, one sandwich stands above the rest and has earned near-mythical status among pastrami enthusiasts.
The No. 19 combines hot, hand-cut pastrami with tangy cole slaw, melted Swiss cheese, and zesty Russian dressing, all piled high on double-baked rye bread.
The Los Angeles Times famously dubbed it “the Marilyn Monroe of pastrami sandwiches,” and that comparison captures its irresistible allure perfectly.
Every element works in harmony – the crisp bread provides structure, the creamy slaw adds refreshing crunch, and the pastrami itself is tender, smoky, and peppery.
Bite after bite delivers layers of flavor and texture that make it impossible to put down. This isn’t just a sandwich; it’s an experience that lingers in memory long after the last crumb disappears.
Visitors often say they’ve traveled across the country just to taste this legendary creation.
Whether that sounds extreme or perfectly reasonable depends entirely on how much someone values truly exceptional deli food.
Twenty Million Pounds Of Pastrami And Counting
Since opening day in 1947, Langer’s has probably served more than 20 million pounds of pastrami to hungry customers from all walks of life.
That staggering number represents decades of early mornings, careful seasoning, slow smoking, and patient steaming to achieve the perfect texture and flavor.
Every single pound has been prepared using the same time-honored methods that Al Langer perfected all those years ago.
The pastrami arrives as beef brisket, which then gets cured with a special blend of spices before spending time in the smoker.
After smoking, the meat is steamed until it reaches that ideal balance of tenderness and flavor.
The result is pastrami that practically melts on the tongue while still maintaining enough structure to hold up in a sandwich.
This massive volume isn’t just a fun statistic – it’s proof that consistency and quality can build loyalty that spans generations.
Families who grew up eating Langer’s pastrami now bring their own children and grandchildren to share the tradition.
Double-Baked Rye Bread Makes All The Difference
Most delis settle for standard rye bread, but Langer’s takes an extra step that transforms a simple sandwich into something extraordinary.
The rye bread gets baked twice, creating a crispy, sturdy crust that can handle the juicy pastrami and creamy toppings without turning soggy halfway through the meal.
This technique requires more time and effort, but the payoff is immediately obvious with the first bite.
That crunchy exterior gives way to a soft, slightly tangy interior that complements the rich meat perfectly.
The bread holds together from start to finish, ensuring that every bite delivers the full experience rather than collapsing into a messy pile.
It’s a small detail that makes a huge difference in overall enjoyment. Bread might seem like a supporting player, but at Langer’s, it’s treated with the same respect as the star ingredient.
This attention to every component of the sandwich is what separates good delis from truly great ones.
Pioneering Curbside Service Before It Was Cool
Long before curbside pickup became a pandemic necessity, Langer’s introduced the concept to Los Angeles in 1990.
Customers could call ahead, place their order, and swing by to grab their food without leaving their car – a radical idea at the time that’s now standard practice across the restaurant industry.
This innovation came from listening to what busy customers needed and finding a way to deliver Langer’s quality without requiring a sit-down meal.
The curb service allowed people to enjoy legendary pastrami sandwiches during lunch breaks, on road trips, or whenever time was tight.
It expanded access to the food without compromising the preparation or freshness. Orders were still made to specification, bread was still double-baked, and pastrami was still hand-cut.
Looking back, this forward-thinking approach demonstrated that tradition and innovation don’t have to conflict.
Langer’s proved that respecting heritage while adapting to customer needs can keep a business thriving for decades.
James Beard Foundation Recognition Confirms Greatness
In 2001, Langer’s received the Bertolli America’s Classics Award from the James Beard Foundation, one of the most prestigious honors in the culinary world.
This award recognizes restaurants that have made significant contributions to American cuisine while maintaining quality and character over many years.
For a family-run deli in a changing neighborhood, this acknowledgment validated decades of hard work and unwavering standards.
The James Beard Foundation doesn’t hand out awards lightly – recipients must demonstrate exceptional food, lasting community impact, and authentic character.
Langer’s checked every box, proving that a simple pastrami sandwich could be just as worthy of celebration as haute cuisine.
The award brought national attention, but it didn’t change the fundamentals that earned the honor in the first place.
Even with this prestigious recognition, the deli remained focused on what mattered most: serving great food to anyone who walked through the door.
Awards look nice on the wall, but the real reward comes from seeing satisfied customers return again and again.
Nora Ephron’s Glowing Endorsement Sealed The Deal
When acclaimed writer and filmmaker Nora Ephron declared Langer’s pastrami sandwich “the finest hot pastrami sandwich in the world,” it wasn’t just casual praise – it was a bold statement from someone who knew good food.
Ephron, famous for her sharp wit and impeccable taste, didn’t throw around superlatives lightly. Her endorsement carried weight with food lovers everywhere and introduced countless new fans to the deli.
Ephron’s words captured something essential about what makes Langer’s special: the combination of perfect execution, quality ingredients, and that indefinable magic that turns a meal into a memory.
She understood that greatness doesn’t always come wrapped in fancy packaging or served in trendy neighborhoods. Sometimes it’s found in a classic deli that’s been doing things right for decades.
Her endorsement joined a chorus of praise from food critics, celebrities, and everyday diners who recognized something extraordinary happening at 704 South Alvarado Street.
When someone of Ephron’s stature declares something “the finest in the world,” people tend to listen – and then make the pilgrimage to see if she was right.
A Menu That Goes Beyond The Famous Sandwich
While the No. 19 gets most of the attention, Langer’s full menu offers much more for those willing to explore.
Breakfast dishes range from classic lox and bagels to hearty omelets, while lunch and dinner options include corned beef, brisket, grilled items, and traditional Jewish deli favorites like matzo ball soup and potato latkes.
The variety ensures that repeat visitors can try something different each time, though many admit they struggle to order anything other than that famous pastrami.
Salads, sides, and combination plates round out the offerings, giving groups with different tastes plenty of options.
The kitchen handles everything with the same attention to detail that made the pastrami legendary.
Whether someone orders a simple turkey sandwich or a full dinner plate, they’ll taste the difference that fresh ingredients and proper technique make.
Having a diverse menu also means Langer’s can accommodate various dietary preferences and appetites.
Not everyone wants a massive pastrami sandwich every visit, and the kitchen respects that while still delivering the quality that built the reputation.
Community Engagement In MacArthur Park Neighborhood
Langer’s relationship with the MacArthur Park area extends far beyond serving sandwiches to local residents.
Over the decades, the deli has actively worked with community organizations and local authorities to improve the neighborhood and ensure a safe, welcoming environment for everyone.
This commitment to the community demonstrates that successful businesses have responsibilities beyond their own walls.
The neighborhood has faced challenges over the years, including economic shifts and safety concerns, but Langer’s remained committed to its original location when many businesses might have relocated.
That loyalty speaks volumes about the family’s values and their connection to the people who supported them from the beginning.
They’ve invested in the area’s future because they believe in its potential. This deep community involvement creates a sense of mutual respect and shared history.
Customers aren’t just stopping by for a sandwich – they’re supporting a business that genuinely cares about the neighborhood it calls home. That relationship adds meaning to every meal served.
Enduring Legacy Through Challenges And Change
Surviving for over 75 years in the restaurant business requires more than just good food – it demands resilience, adaptability, and unwavering commitment to core values.
Langer’s has weathered economic downturns, neighborhood transformations, changing tastes, and intense competition while maintaining the standards that Al and Jean Langer established in 1947.
That kind of longevity is increasingly rare in an industry where most restaurants close within their first few years.
The secret lies in respecting tradition while remaining relevant to each new generation of customers.
The pastrami preparation hasn’t changed, but the business has evolved in ways that matter – adding curbside service, maintaining the building, and ensuring that staff members treat every customer with the same warmth the founders showed.
This balance between consistency and adaptation keeps the deli feeling both timeless and current. Each sandwich served carries forward a legacy built on quality, integrity, and genuine hospitality.
That’s the real story behind Langer’s success: not just great pastrami, but a commitment to doing things right every single day for more than seven decades.
