LA Times food writer Jenn Harris recently compared food offerings between New York and Los Angeles as part of the 2024 World’s Series between the Dodgers and Yankees:
Let’s begin with the never-ending great pastrami debate of Langer’s Delicatessen vs. Katz’s Delicatessen. Both push their brand of brined, smoked and steamed brisket on rye bread by staffs that could best be described as pleasantly salty. Langer’s has occupied the southwest corner of 7th and Alvarado streets since 1947. The first iteration of Katz’s Delicatessen (called Iceland Brothers) has been operating out of New York City’s Lower East Side since 1888.
The pastrami at Langer’s is steamed for close to three hours, rendering the meat so luscious and tender, it wobbles and surrenders to the slightest touch. Even if you prefer the stiffer meat at Katz’s, there’s no besting the Langer’s double-baked rye bread. That extra crunch creates the perfect contrast of textures and temperatures with a slight tang from the caraway seeds.
Complete article.
