We have another entry written by guest writer Jon:
The architecture of LA’s Westlake district always reminded me a bit of Chicago’s north side. Both are close proximity to their respective downtowns and both are chocked full of architectural gems – baroque movie theaters, elegant apartment buildings, public parks in the style of Frederick Olmstead. Yet while the North Side flourished (it’s where Oprah lives), Westlake declined. Now the place is filled with pawn shops, tamale vendors, and 14 year olds hawking bootleg DVDs of The Number 23.
In the midst of this is Los Angeles institution Langer’s Deli. The place was established in 1940s when the neighborhood was still thriving, and hasn’t really changed much since. The first thing you notice about the place is its almost Midwestern lack of pretension. No surly tattooed waiter, no trendy menu items, no self-conscious kitsch. Langer’s refreshingly unironic and they make a mean sandwich to boot.
Their pastrami sandwich – number 19 — is legendary. The New Yorker declared it the best pastrami in the country. And who am I to disagree.
The rye bread was tasty and weighty enough to support the sandwich’s contents, but not too dense to be a chore to chew. The coleslaw and Russian dressing created a nice tart counterbalance to the meat. But the key to a good pastrami sandwich – follow me here – is the pastrami. Cut thick, it had a smoky, rich, round flavor that was not the slightest bit dry. In short, as Joan said, this sandwich was “yummy.” I’m itching to go back.
It’s so unbelievably GOOD! The pastrami was thick and juicy, with little melted fat (?) dripping, I can’t stop eating it.
It looks unbelievably good too. All those ingredients are enough to make 3 sandwiches!!