Already Saved: David Sax Dishes About L.A. Deli Life

Los Angeles's urban inferiority complex has been seriously challenged in light of recent food news: we are a terrific deli town. Or so claims David Sax, author of Save the Deli, the website and book that just hit stores. Sax will be here next week to discuss all things deli at Langer's on Wednesday, October 28 at 2:30 p.m. ($55 per person, includes lunch, a copy of Save the Deli, and a $10 Langer's coupon). But if you want more dish now, read what Sax had to say to Squid Ink about Los Angeles's many deli joys.

Photo credit: Houghton Mifflin Harcourt

David Sax gives Los Angeles an excellent deli prognosis.

Squid Ink: So, how do we measure up deli-wise in L.A.?

David Sax: L.A. is right up there at the top of the heap. LA and New York. That's where it is. At first I was skeptical because I had never been to Los Angeles since I was a kid, but also I associated L.A. with fanatical health trends and crazy dieters. I stereotypically thought it was a place where people didn't care about Jewish culture. In a day I was just blown away by what I'd seen and heard and tasted.

S.I.: Why do you think L.A. is particularly blessed, deli-wise?

D.S.: The deli owners that are in L.A. came from New Jersey and New York and Canada. They went west, so I think there's a natural optimism. The other factor is Hollywood, the entertainment industry. It has a Jewish flavor to it because of who founded and developed it. The private jets are catered by delicatessens, quite often. Everyone from the lone P.A. to the struggling guy writing his script at Canter's to three tables over you could have Jeffrey Katzenberg and Spielberg as well. In other cities it tends to take on a nostalgic element: "This is a deli like it used to be, remember your childhood in the Bronx." In Los Angeles they're not selling an antiquated version of anything, it's very much in the now.

S.I.: Would you describe it as an urban or suburban deli culture, or a hybrid, much like Los Angeles itself?

D.S.: Definitely suburban, with the exception of Langer's and Pico Kosher Deli. Pretty much every deli in L.A. owns their building, [unlike] in New York has driven thousands of delis out of business -- they simply can't afford the rent. In cities like New York, Montreal, Cleveland, the delis are these downtown places with hard tile floors, hard chairs. They're very utilitarian. They're meant to take a lot of abuse. The comforts are in the food and the people but not necessarily the space. But in L.A. they have these lush built-in banquettes; it's an ultimate Jewish rec room. That's what it has the feel of. At Katz's or Carnegie the square footage you get at a table is half of Canter's or Nate'n Al.

D.S.: Delis in L.A. are by and large family owned businesses owned by multiple generations. You don't really find that anywhere else. Most Jewish delis are operated by Jews with a few exceptions.

S.I.: So, Langer's - what makes the pastrami sandwich so damn good?

D.S.: It's a combination of the elements. The foundation of any great sandwich is the rye bread. Langer's is known for double-baked rye. The pastrami is the same sort that most other delis in L.A. use. It comes from RC Provisions, which is a deli purveyor, and Langer's has a certain trim they ask for, a certain size, a nice mix of fat and lean meat but nothing crazy extraordinary. They steam it in a specially built steam box under a very intense steam for three hours. Then they hand-slice it. No one else hand-slices pastrami in Los Angeles. Katz's in New York does, and there's a place in Milwaukee and a place in Portland. When you slice it by hand it allows you to get thicker slices that have more texture. A lot of delis will stack the meat high in the center, and Langer's does it so every bite has an equal amount of meat.