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Mimi Sheraton in the NYT on Langer's Rye Bread

Ciao Bob Aug 7, 2012 10:26 AM

Embarrassing to admit, but the best example of this fragrant bread is at Langer’s Delicatessen in Los Angeles.

Not a surprise, exept to those of us who did not know Mimi was still able to chew and write!

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  1. A5 KOBE RE: Ciao Bob Aug 7, 2012 10:57 AM

    I actually read it that she is embarrassed for NYC that they lack a good rye bread in a city in which Jewish deli is was birthed.

    3 Replies
    1. re: A5 KOBE
      Ciao Bob RE: A5 KOBE Aug 7, 2012 11:19 AM

      Yes, I beleive that is exactly what she is saying.

      1. re: Ciao Bob
        Servorg RE: Ciao Bob Aug 7, 2012 11:23 AM


        1. re: Servorg
          kevin RE: Servorg Aug 8, 2012 01:21 PM

          Yeah, truth to tell, the pastrami is Langer's even stronger suit than it's rye, which is also much better than the rye bread at Katz's.

    2. n
      New Trial RE: Ciao Bob Aug 8, 2012 01:49 AM

      Though, oddly, in the same piece, she does not again mention Langer's when talking about pastrami and disses Katz's in favor of Pastrami Queen.

      2 Replies
      1. re: New Trial
        pizzafreak RE: New Trial Aug 9, 2012 10:00 AM

        In the article you refer to, she was talking about NYC classics under the title Lost then Found, and broke them down into categories. One was Pastrami, another was Jewish Rye. I think Langer's rye is superb. The only rye bread I can remember that came close to it in LA was made by Brown's bakery in Van Nuys, but that closed many years ago.

        1. re: pizzafreak
          SIMIHOUND RE: pizzafreak Aug 9, 2012 06:26 PM

          Isn't their rye made by Beas's Bakery in Tarzana? I thought most decent deli's in the LA area got their rye there.

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