This California Deli Serves Heaping Pastrami Sandwiches On The Table That Locals Love

Nora Ephron once called one sandwich here the finest hot pastrami sandwich in the world. The Los Angeles Times went even further and dubbed it the Marilyn Monroe of pastrami sandwiches.

That sandwich is number 19 on the menu. It stacks hand-sliced hot pastrami, coleslaw, Swiss cheese, and Russian dressing on double-baked rye bread.

I like how the whole thing sounds simple until you learn the details. The pastrami gets cured, smoked, and then steamed for hours before anyone slices it by hand.

The same family has run this California deli since 1947. Even the street corner outside carries their name now.

What keeps a single sandwich famous for decades?

The Sandwich Critics Keep Crowning Has A Number, Not A Name

Langer’s Delicatessen-Restaurant has a menu full of choices, but one item steals the spotlight. Most people simply call it the #19.

The build is classic and a little bold. Hot pastrami meets cole slaw, Swiss cheese, and Russian dressing on double-baked rye bread.

Cole slaw on a pastrami sandwich might sound odd at first. Yet that cool crunch is a big part of why fans call the sandwich so balanced.

Food writers have piled on the praise for years. Eater named it the most iconic single sandwich in Los Angeles.

The Los Angeles Times also handed Langer’s its Gold Award for the nation’s best pastrami. That’s a lot of trophies for something you eat with your hands.

New to the deli? Ordering the #19 first makes plenty of sense.

It shows you exactly what the kitchen does best. After that, you can branch out with a clear sense of the house style.

I believe a signature dish should tell you who a restaurant is. This one says plenty in every layer.

Fair warning, though. Once you try it, picking a different number next time gets surprisingly hard.

Hours Of Steam Turn This Pastrami Into Something Special

Good pastrami takes patience, and this kitchen has plenty. The process starts with the prime center portion of the navel cut.

First the meat gets cured. Then it heads to the smoker before the most important step begins.

Steam does the heavy lifting from there. The pastrami steams for three to five hours until it turns tender.

That’s longer than most movies, and arguably more rewarding. Slow cooking like this is old-school deli craft at its core.

Machines don’t handle the final step either. Each piece gets hand-trimmed and hand-sliced against the grain.

Slicing against the grain matters more than you might guess. It shortens the meat fibers, which helps every bite stay soft instead of chewy.

I can’t imagine rushing any part of this routine. Every step builds on the one before it.

Hand slicing also means each sandwich gets real human attention. In a world of shortcuts, that feels refreshing.

So when someone calls this pastrami tender, there’s a reason. Hours of steam and a careful knife made it that way long before it reached your plate.

The Rye Bread Deserves Its Own Fan Club

Bread rarely gets famous on its own. At this deli, the rye earned a shout-out from a New York Times food critic.

Mimi Sheraton once noted the best example of this fragrant bread could be found at Langer’s in Los Angeles. Coming from a New York critic, that’s quite a compliment.

What makes it different? The bread is double-baked.

That second trip through the oven gives it a crispy crust. The inside stays soft, so you get contrast in every bite.

Think about how much work that bread has to do. It holds hot pastrami, cole slaw, cheese, and dressing without falling apart.

A weak slice would turn soggy fast. A sturdy, crusty one keeps the whole sandwich together until the last bite.

I like that the bread isn’t treated as an afterthought. Plenty of delis focus only on meat and forget the base.

Here, the rye stands as an equal partner. Honestly, it might be the quiet hero of the whole operation.

Next time you bite into the #19, pay attention to that crunch. It’s a small detail with a big reputation.

Pastrami Shows Up In Some Wonderfully Unexpected Places

Pastrami chili cheese fries. Yes, that’s a real menu item, and it sounds very Los Angeles in the best way.

The menu goes far beyond one sandwich. Other pastrami picks include the #1 Hot Pastrami and the #17 Hot Pastrami French Dip.

Love sauerkraut? The #44 Hot Pastrami Reuben brings that tangy twist to the table.

Not in a pastrami mood? You’ll still find corned beef and roast beef sandwiches waiting.

Classic deli comfort food fills the rest of the menu. Matzoh ball soup, potato pancakes, blintzes, and chopped liver all make appearances.

Deli plates, dinners, soups, and salads round things out. French fries are here too, for anyone keeping it simple.

Breakfast gets served all day, which is a gift for late risers. Pastrami at noon or eggs at two, nobody’s judging.

Splitting a few dishes with friends is a smart move. You get to taste more without needing a nap afterward.

I believe the best deli menus feel like a family cookbook. This one reads that way, with a few playful surprises tossed in.

Brown Booths And Big Food Murals Set The Old-School Mood

Some restaurants chase trends every few years. This dining room happily skipped that memo.

The interior keeps a classic Jewish deli feel. Brown booths, tables, and a counter with pillowy bar stools fill the space.

Look up and you’ll spot murals on the walls. Large, colorful pictures of deli items add a cheerful, hungry-making touch.

The room didn’t always look this roomy. Langer’s Delicatessen-Restaurant started with just 12 seats.

Over time it grew to 58 seats. Today the dining room holds 135 seats.

That’s quite a jump from a dozen stools. It also tells you how much demand this place built over the decades.

Counter seats are great if you’re flying solo. Booths work better for families or a group sharing plates.

I like how the room feels like a time capsule that still works. Nothing here seems staged for photos.

The space is even available for filming and photography. Clearly, Hollywood noticed that classic look too.

Grab a booth, open the menu, and let the decor do its thing. It’s comfort before the food even arrives.

One Family Has Kept The Slicers Busy Since 1947

June 1947 marks the start of this story. That’s when Albert J.

Langer opened the deli.

His son, Norm Langer, began working there in the early 1960s. He has managed the place since the early 1990s.

Family-owned businesses that last this long are rare. Many don’t make it past one generation.

This deli has faced its share of tough times. A recession and neighborhood struggles in the early 1990s tested it hard.

A new subway line arrived and helped it survive. Sometimes public transit becomes a lunch hero.

The pandemic brought another hurdle in March 2020. The dining room closed for a while, then reopened on June 15, 2021.

More recently, the deli has had good news to share. In November 2025, Norm Langer said it plans to stay open through at least the 2028 Olympic Games.

He also said it will likely keep going beyond that. Fans across California were surely relieved.

I believe that kind of staying power says a lot. Recipes matter, but so does a family willing to keep showing up.

Awards Line The Resume Of This Humble Corner Deli

A James Beard America’s Classics Award sits on the list of honors. That award celebrates beloved restaurants with deep local roots.

Michelin has noticed too. The deli first earned a Bib Gourmand in 2019 and received its 2025 plaque.

Bib Gourmand recognition highlights great food at fair value. It’s a nice nod for a place built on sandwiches and soup.

Then there’s the Los Angeles Times Gold Award. It named this spot’s pastrami the nation’s best.

That’s a bold claim in a country full of delis. Still, critics keep repeating the same idea year after year.

Publications have called Langer’s Delicatessen-Restaurant a beloved institution. Some describe it as a cultural touchstone for Angelenos.

None of this makes the place fancy, though. You still sit in a booth and eat with your hands.

I like that contrast a lot. World-class praise meets a no-fuss lunch counter.

Awards don’t fill your plate, of course. They just help explain why so many people in Los Angeles talk about this pastrami with such pride.

Plan Around The Clock Or Miss Out On Pastrami

Timing matters here. The deli opens Monday through Saturday from 8 AM to 4 PM.

Sundays are a no-go, and so are select holidays. Dinner plans won’t work either, so think breakfast or lunch.

You’ll find it at 704 S Alvarado St, Los Angeles, CA 90057. It sits in the Westlake neighborhood across from MacArthur Park.

The corner of 7th and Alvarado has a fun bonus. On January 23, 2008, it was renamed Langer’s Square.

Not many sandwich shops get a street corner named after them. That’s a serious local honor.

Riding the train? The Metro line nearby played a role in helping the deli survive the 1990s.

Driving into Los Angeles from elsewhere in California works too. Just keep that 4 PM closing time in mind.

Arriving earlier in the day gives you more breathing room. A rushed pastrami lunch feels like a missed chance.

I can’t imagine showing up at 4:05 and staring at locked doors. Check the clock, set an alarm, and treat this meal like the appointment it deserves to be.

Your Pastrami Can Travel Farther Than You Think

Can’t grab a booth today? No problem, because the deli offers several ways to get your fix.

Curbside service and in-store pickup are both options. Delivery runs through apps like UberEats and DoorDash.

Here’s a fun backstory. An employee named Alex Barragan suggested the curbside pickup idea, and it became a success.

Live far from Los Angeles? Nationwide delivery is available through Goldbelly.

That means pastrami can reach friends in other states. It’s a pretty great gift for any sandwich lover.

Planning a party or office lunch? Catering covers bigger crowds with a few handy formats.

Gourmet Party Packages include meats, cheeses, and condiments. Guests can build their own sandwiches however they like.

Deluxe Sandwich Platters come with pre-made half-sandwiches. Individually boxed sandwiches work well for meetings and events.

I like that the deli adapted without changing its core. The pastrami stays the same, whether it lands in a booth or a box.

Bringing a platter to a gathering is a quick way to earn hero status. Nobody forgets the person who showed up with Langer’s.