Best Pastrami in Los Angeles: Delis and What to Order

The best pastrami in Los Angeles is a matter of loyalty as much as taste. Old-line delis near downtown, along Fairfax and out in the Valley each have a following, and the argument is half the fun: hot pastrami on rye, hand-sliced, with mustard and a pickle on the side.

Where is the best pastrami in Los Angeles?

Los Angeles has three kinds of pastrami stop. There are the old-line delis near downtown, where a hot pastrami on rye comes with coleslaw and Russian dressing. There are the Fairfax delis, which sit in the middle of the city's Jewish food history. And there are the Valley delis, with parking lots and big booths. Each has loyal customers who will tell you theirs is the one.

The city is spread out, so choose the deli that is on your way and allow for traffic, which in Los Angeles can double a trip. A grand market counter or a pastrami diner in Culver City also serves a serious sandwich, so a short detour often pays off. Rankings are personal, so make your own.

What makes a great pastrami sandwich?

Pastrami is beef, usually from the brisket or the navel, that is cured, rubbed with black pepper and coriander, smoked and then steamed until it is tender. The best versions are sliced by hand, thick enough to hold together and thin enough to melt. Look for a peppery crust, a fatty edge that has softened and a smoky smell before you take the first bite.

The bread matters too. Rye with a firm crust and a soft crumb holds the meat without turning to paste. Mustard is the traditional condiment, and the number 19 style sandwich adds coleslaw and dressing for a sweeter and creamier finish.

Why is a Fairfax deli a good place to start?

The Fairfax district has been the center of Jewish life in Los Angeles for decades, and a Fairfax deli is as much a visit to a neighborhood as a meal. The delis along Fairfax Avenue sit beside bakeries and shops that reflect the same history. Parking can be tight, so walk if you are nearby.

It is a good place for a late meal too, since a deli menu covers breakfast, sandwiches and soups in one place. Order a pastrami sandwich and add a bowl of matzo ball soup for a full table of deli classics.

A deli is also a good place to see how the city eats. Booths fill with families, film crews and regulars, and the menu mixes breakfast plates, soups, smoked fish and sandwiches in a way that few restaurants do now. Take your time, ask the server for a recommendation and pay attention to what other tables are ordering.

Which Los Angeles Jewish delis are worth a trip?

Los Angeles Jewish delis range from old counters with vinyl booths to newer places that smoke their own meat. The classic rooms have long menus and long waits on weekends. The newer ones tend to be smaller and more focused.

If you are choosing, think about the sandwich and the setting. For a historic room, pick one of the long-established delis. For a quick lunch, a counter that sells by the sandwich may be easier. Whichever you choose, ask what the house is known for and order that.

Pickles are part of the experience, and a good deli brings a small plate of them to the table before the sandwich. Sour, half sour and green tomatoes each have fans. Try them all and note which you prefer, because the pickle is often a clue to how carefully the kitchen treats everything else.

How do LA bagels fit into a deli day?

Bagels and pastrami are a natural pair, because many delis serve both and a bagel with lox is the other classic. LA bagels have a following of their own, with several small bakeries that make bagels the old way and sell out early. A deli breakfast of a bagel and lox, followed by a pastrami sandwich for lunch, is a respectable plan if you have a day to eat.

Bagels are best fresh. If you want to take some home, buy them in the morning and eat them the same day.

How should you order at a deli counter?

Know what you want before you reach the front. Say the meat, the bread and the extras in a single sentence, such as "pastrami on rye, mustard, extra pickle," and ask if the sandwich is large enough to share. Many delis build sandwiches that are very tall, and splitting one with a friend is normal.

Sit down for the first sandwich if you can. Pastrami is best eaten hot, and a table makes it easier. If you take it away, ask for the pickles on the side so the bread stays dry.

What else can you eat across Los Angeles?

A deli lunch fits into a bigger plan. The downtown Los Angeles food guide covers Grand Central Market and Little Tokyo, and the Los Angeles food halls guide lists more places to graze. For an evening, see the date night restaurants in Los Angeles guide. Every city is on the US guides page.

How do you settle the Los Angeles pastrami argument?

With plates, not opinions. In the Mosey app you rate the sandwich itself, the bread, the pepper bark and the slice, so a thick Fairfax stack and a downtown number with coleslaw each get a score you can compare a month later.

Add the Deli tag, start a Los Angeles pastrami list and share the invite link with the friend who has always been wrong about this. Follow your friends and their Los Angeles deli ratings appear beside yours. Next time you finish a sandwich, rate the dish in the Mosey app before you leave the booth.