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Am I stuck in a rut at Langers or Smart?

  • j

My hubby and I love Langers (thanks to Paloma and her subway eating trip awhile back after we just arrived here in LA!). But I always have the same thing: 1/2 of a number 19 (pastrami, swiss, rye etc.) and a cup of matzoh ball soup, and split a large fries. Other than venturing occasionally for an egg cream or chocolate soda if I EVER have the room, I have never tried anything else there. So am I stuck in a rut-should I take a risk on something else-I look longingly at the fried chicken....but who can sacrifice the pastrami?

Am I smart to always stay loyal to the number 19 and fries or should I try anything else at Langers?!!

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    1. Corned Beef on Dark Rye. NO cheese. IMHO.....

      1. Just get the plain old pastrami unadorned other than some deli mustard on rye to see if you really think that the adornments of the # 19 are necessary.

        1 Reply
        1. re: JAB

          While I think the pastrami at Langer's is FANTASTIC, I think the #19 creates a certain balance of flavors and textures that can't be beat by pastrami and mustard alone.

        2. their turkey is great! sooo fresh!!! and if you haven't tried their cream soda, it's their own brand and pretty good.

          1. Let me add another question, if I can hitch-hike here: has anyone tried their patty melt, and how was it? As long as I'm looking for good ones, should I squander a visit to Langer's on a non-pastrami item? And PLEASE don't suggest I get both - if I were 14 again, I could do that, but now...!

            1. I can't answer your question as I haven't been to Langers but that's gonna change tomorrow! For a lover of Katz's...I'm hoping to be satisfied. My question...what is the best time to go for lunch but still have an easy time parking and getting a table?

              5 Replies
              1. re: amela

                The parking lot for Langer's is one block to the east and across the street on the north -- be sure to get your stub validated at Langer's cashier. Crunch time for lunch is between 12:30 and 1:00, as you might expect, but I've never had a difficult time getting a parking spot in that lot or getting a table, even with a large group from work. It is a fairly large place, there are spots at the counter watching the action, and turnover is pretty fast. Even at the height of the lunch crush, I've never had a wait longer than a few minutes at most.

                1. re: nosh

                  Thanks Nosh. It's good to know that we can lunch at lunchtime!

                2. re: amela

                  Back from Langer's and for the life of me I cannot figure out why I waited this long. Perfect drive, easy parking, seating right away, great service, and WOW...the pastrami is good. Understatement for sure. I know I've been on the left coast for a while but it was as good as Katz's. I ordered #19 and while it was very good, the pastrami was overwhelmed by all the fixin's. Next time, and there will be a next time, I will order a plain pastrami on the fabulous (twice baked according to the server) rye with a side of cole slaw to use sparingly.

                  1. re: amela

                    Yeah, I love, LOVE the #19, but I think the key to getting the perfect balance is to remove about half of the cole slaw.

                    1. re: duke_of_mildew

                      You know, I just had the #19 for lunch today, and for the first time I ever I noticed how completely overdressed it was. Don't know if it was just an off-day or if this has become the norm. But next time I am definitely doing it plain.

                3. Go for breakfast! French toast + corned beef hash, and some buttered toast!

                  1. Crime to order anything but pastrami on rye, agreed. However, my rut involves cole slaw and Russian dressing, no cheese!! For me it is inconceivable to eat the pastrami any other way.

                    1. This is what we do on occassion...

                      Fresser's Special. A colossal sandwich, but something you should try once. It will set you back $20+ though.

                      Or a #54 with tongue instead of corned beef (essentially a pastrami and tongue sandwich)

                      or 2 lbs of pastrami and a half loaf of rye to take home and pig out in private.

                      2 Replies
                      1. re: mpken

                        Who is/was the 'Hound who used to do the elaborate price comparisons and dissections? Wasn't it JBC? He posted a thread at least a couple years ago about the $7.50 Langer's pastrami sandwich -- which indeed was constructed of pounds of pastrami and a loaf or so of their amazing double-baked rye. And about the same time, another thread asked for suggestions for warming the pastrami and rye to feed a huge crowd -- at his wedding reception!

                        My hat's off to both!

                      2. Their steak sandwich and fries is heaven, too!