Regularly cited as the best sandwich in America. The pastrami is steamed until it's remarkably tender, then hand-sliced and served on rye bread that is double-baked for an extra-crispy crust.
Tips from diners
Don't ask for the pastrami lean. The fat is where the flavor lives, and Langer's renders it perfectly.
Rich and savory without being overly heavy. It's seasoned with caramelized onions and just the right amount of salt, making it a great starter for those who appreciate old-school deli flavors.
Tips from diners
Ask for extra rye bread; you'll want it to finish every last bit of the liver.
A benchmark version of the classic. The matzo ball is light and airy, while the broth is clean and deeply savory, just like you'd find in a traditional Jewish home kitchen.
Tips from diners
It's a large portion, so it's perfect to split before sharing a #19 sandwich.
These are fried to a deep golden brown with a shredded texture that stays crunchy even under a layer of sour cream. They are a satisfying side to any of the heavier meat sandwiches.
Tips from diners
They come three to an order and are quite filling. One order is plenty for two people.
While the pastrami gets all the glory, the corned beef is equally well-prepared. It's lean but moist, with a classic spiced profile that pairs excellently with a sharp mustard.
Tips from diners
Try it with their spicy mustard; it cuts through the richness of the meat perfectly.
Since 1947, Langer's has been a pillar of the Westlake neighborhood. While it's a traditional Jewish deli, it has achieved global fame specifically for its pastrami, which many critics rank even higher than New York's best.
Don't struggle with street parking. Use the dedicated lot on the corner of 7th and Westlake for 90 minutes of free validated parking.
They close early at 4 PM, so this is strictly a breakfast and lunch spot. The peak rush is 12-1:30 PM.
The Westlake/MacArthur Park Metro station is right across the street, making it one of the easiest iconic LA spots to reach without a car.
Page last updated: