{"id":10282,"date":"2018-01-24T13:05:54","date_gmt":"2018-01-24T21:05:54","guid":{"rendered":"http:\/\/www.langersdeli.com\/?p=10282"},"modified":"2018-01-24T13:05:54","modified_gmt":"2018-01-24T21:05:54","slug":"loyolan-pastrami-on-rye","status":"publish","type":"post","link":"https:\/\/blackplates.com\/langersdeli\/2018\/01\/24\/loyolan-pastrami-on-rye\/","title":{"rendered":"Loyolan: Pastrami on Rye"},"content":{"rendered":"

Student journalist Niko Klein has authored a terrific new piece entitled “Pastrami on Rye”<\/strong><\/a> for the Loyolan, the student newspaper of Loyola Marymount University in the Westchester area of Los Angeles. The author visited three delis – Nate ‘n Al’s, Factor’s, and Langer’s – and has generous write-ups for each. Here’s what Niko thought of Langer’s: <\/p>\n

The interior screams classic, unchanged, Jewish deli, with classic delicacies behind a long glass display case, brown leather, wood paneling and charismatic servers that seem to be transplants from decades past. While Langer\u2019s itself hasn\u2019t changed much since its 1940s founding, the surrounding area has. Across the street from L.A.\u2019s infamous MacArthur Park, Langer\u2019s lies in a surrounding black and white to that of Nate n\u2019 Al. Langer\u2019s sticks out like a sore thumb amongst discount clothing shops, storefronts brimming with images of Christ and corner fruit vendors. In an area once known for gang violence, the deli not only survives, but thrives. Langer\u2019s exists shoulder-to-shoulder with the Dodgers, the Los Angeles County Museum of Art and the city\u2019s other great historic institutions. Some will tell you that Langer\u2019s offers the best hot pastrami on rye in the whole United States of America, always neck-to-neck with Katz in New York. This author has never been to New York, so I\u2019ll continue to side with Langer\u2019s as my deli of choice. Maybe it\u2019s atmosphere, maybe it\u2019s nostalgia or maybe the pastrami sandwich is truly superior, but I have an undying affection for this delicatessen that is less than a mile from my beloved Loyola High.<\/p>\n

The difference lies in the cut. Langer\u2019s has always hand-cut their pastrami. While most delis machine slice their pastrami, Langer\u2019s hand-cuts in order to avoid drawing out the meat\u2019s moisture, as a machine-cutting process does. With a Langer\u2019s sandwich, you\u2019re guaranteed a melt in your mouth experience. This consistency can be attributed to Langer\u2019s steaming process. The pastrami delivered daily to the store is ready for consumption, but Langer\u2019s steams the pastrami for a few hours in order to get the product as soft as possible. The #19 is their most famous, with swiss, Russian dressing and coleslaw; however, I opt for the #1, as I don\u2019t care for Swiss. The bread is a big competitive advantage for Langer\u2019s. Though most delis will claim a double-baked rye, this downtown delicatessen delivers big time. A hard, crispy crust and a heavenly, soft inside make this the best rye bread around. Nate n\u2019 Al has Langer\u2019s beat on the Matzo ball soup, but Langer\u2019s still delivers a good cup. I usually get an order of French fries, extra pickles and occasionally a chocolate malt, if I\u2019m feeling indulgent. Go in and get a sandwich, but don\u2019t mistake the adjoining park for a pleasant picnic spot.<\/p><\/blockquote>\n

Click here to read the complete article.<\/strong><\/a> Thank you, Niko! – The Langers <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Student journalist Niko Klein has authored a terrific new piece entitled “Pastrami on Rye” for the Loyolan, the student newspaper of Loyola Marymount University in the Westchester area of Los Angeles. The author visited three delis – Nate ‘n Al’s, Factor’s, and Langer’s – and has generous write-ups for each. Here’s what Niko thought of […]<\/p>\n","protected":false},"author":1,"featured_media":10284,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"image","meta":{"_acf_changed":false,"footnotes":""},"categories":[7],"tags":[58,83,154],"class_list":["post-10282","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-news","tag-best-in-la","tag-best-of","tag-loyolan","post_format-post-format-image"],"acf":[],"_links":{"self":[{"href":"https:\/\/blackplates.com\/langersdeli\/wp-json\/wp\/v2\/posts\/10282","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blackplates.com\/langersdeli\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blackplates.com\/langersdeli\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blackplates.com\/langersdeli\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blackplates.com\/langersdeli\/wp-json\/wp\/v2\/comments?post=10282"}],"version-history":[{"count":0,"href":"https:\/\/blackplates.com\/langersdeli\/wp-json\/wp\/v2\/posts\/10282\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blackplates.com\/langersdeli\/wp-json\/wp\/v2\/media\/10284"}],"wp:attachment":[{"href":"https:\/\/blackplates.com\/langersdeli\/wp-json\/wp\/v2\/media?parent=10282"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blackplates.com\/langersdeli\/wp-json\/wp\/v2\/categories?post=10282"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blackplates.com\/langersdeli\/wp-json\/wp\/v2\/tags?post=10282"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}