Langer's vs. Katz's - West vs. East Coast Pastrami Debate

I must say that I'm not the biggest fan of pastrami.  But that all changed about a week ago when I got my hands on a Pastrami sandwich from Katz's and then a week later from Langer's.  I've been meaning to go to Katz's (NY) and Langer's (LA) for years now for their famed meat and finally hit both!

There has been tons of debate on who has the better pastrami and personally, it's about perspective and how your taste buds are feeling that day.  Trying to be a diplomat, I loved both but have to have to put my 2 cents in!

So here it is...if I had to choose....I prefer Langer's pastrami ---it's perfectly tender with the right amount of salt, spices and the meat to bread ratio is right on.  However, I feel that Katz's bread is better.  Langer's bread is supposedly double baked but to my surprise...a little too baked for me!  I like my rye bread soft, with caraway seeds lingering to hold it's own against the almighty powerful pastrami.  NO thank you to additions of cole slaw, swiss cheese or russian dressing...love my pastrami sandwiches plain with deli mustard.

I ordered Matzo ball soup at both locations. Hands down, winner is Katz's Deli, broth was delectable and Matzo ball perfectly cooked with a touch of chicken fat that made it superior in flavor. One of the best of I had!

So, what about you? Up for the Langer's vs. Katz's challenge???!!! I'm always willing to hear your story!




Pastrami at Langer's - LA



Matzo Ball Soup - Langer's - LA

Pastrami at Katz's Deli - NY -
Sorry no picture of their great Matzo Ball Soup

DTLA - Eats and Sights

Downtown Los Angeles is really starting to blow up. When I first moved into the neighborhood 2 years ago, things were pretty desolate and restaurant/bar options were quite limited. Not the case now as it seems as I can't keep up with new places popping up. Here's a look into life around DT this summer...

Angel's Flight



Urbano Pizza



Chimu



Mendocino Farms



Artwalk every 2nd Thursday of each month





MOCA



Walt Disney Hall

Vietnamese 'Banh Mi'

What's with this Banh Mi craze?  Check out these LA restaurants that serve Banh Mi the non traditional way.  I will be the first to admit that I'm not in love with the Banh Mi sandwich, maybe it's cause of the pig's ear head cheese or the excess mayo they usually slather on.  But lately, I've been craving it and making it my own way sounded like the best solution. 

It's all about the bread or shall I say baguette. My fav is from La Brea. I made 3 kinds for friends and fam; The true and trident with Parisian Ham (Jambon de Paris) & Pate, no head cheese (haha), then a 5-Spice Chicken Banh Mi and Lemongrass Beef Banh Mi for a twist. I used banana peppers in place of pickled vegetables, a move that may be controversial yet the secret ingredient in my eyes!

Recipe after the pictures.

My family gave this a thumbs up!



Banh Mi Thit - Ham and Pate



5-Spice Chicken Banh Mi

Lemongrass Beef Banh Mi

Banh Mi 'Thit' aka Ham and Pate

1 Whole French Baguette

8-10 slices of Jambon de Paris or close equivalent

4-6 oz of Pate, preferably Duck

2-4 oz of Banana Peppers

2-4 oz of Cucumber, preferably Persian

8-10 sprigs of Cilantro

1 Jalapeno, sliced thinly

4 oz Butter, unsalted

Salt and Pepper

1.  Toast baguette until crispy, usually 5-7 minutes at 375 degrees F.  Once slightly cooled, slice lengthwise.

2.  Spread butter on top half, than pate on bottom half.

3.  Add ham, cucumber, cilantro, banana peppers, jalapenos. 

4.  Salt and pepper.

4.  Cut into pieces or sandwiches.