Besides the pastrami, their tuna melt is really good, the wife and I split a pastrami sandwich and a tuna melt.
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Also not technically a reuben ('cause pastrami), but an insanely good sandwich.
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Gotcha. As Iām sure you know by now, Frenchās is deeply inferior to a good brown mustard when used with pastrami and never let them schmear in the back. Your mustard schmear is your business. 
Iāll also give a shout to the Beaver Hot Russian Mustard and their Sweet and hot on the Langers pastrami. Many will disagree, but I think the pastrami can handle the strong mustard.
Thanks for digging deep into the menu. I donāt think Iād have ever tried the menu beyond the sandwiches, but those shanks look tough to pass up.
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This is the same exact thing I do with an order of fries.
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@LAgirl has it right!
My grandmother and mom always used to add hard-boiled eggs into the grinder when making their chopped liver. And schmaltz (semi-liquid gold) as the binder. God I miss that!!
Great post! That hash is so calling me!!!
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Not to get too off the Langerās topic, but----My grandmother (and great grandmother who was still around until I was in high school) kept a jar of schmaltz on her kitchen counter and it was used liberally for all sorts of things. They used the old school metal meat grinder that screws onto the counter top (or a hand cleaver/chopper and a wooden bowl) to make their chopped liver. My folks are now in the process of down sizing their life and last time they came out here they brought my grandmotherās old school meat grinder for me.
If my memory serves me correctly, when I had Langerās chopped liver on my last visit, the taste and fatty texture seemed to point to āschmaltz binderā (and @Chowseeker1999 chopped liver photo looks like that is the case). Too bad they donāt mix hard boiled eggs into the chopped liver, but having the chopped liver/egg salad combo looks like a close second. Plusāthat good double baked rye.
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Doesnāt everybody put hard-boiled eggs and schmalz in their chopped liver? Any recipe that uses something else is a modern perversion, like lean pastrami.
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true. but there are no hard boiled eggs in Langerās chopped liver. Just chicken liver and onions.
ā¦and thankfully their pastrami isnāt leanā¦ā¦
Any one who leads with broccoliā¦well, you know, right? But otherwise, wonderful.
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Iām puzzled by the leadoff of garnish 
Great report. Definitely want to try that egg salad liver combo. I like both items, never noticed the combo there before.
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My mom had this old iron kitchen aid mixer that had a grinder attachment (weāre talking the 60s). And my grandmother did the same thing with the schmaltz LOL!!
I started putting my schmaltz in the freezer in 1 cup batches in ziplocs, every time I make chicken soup, I wonder how long they will keep? Iāve only used one of them.
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Thatās what the cole slaw is for.
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BROCCOLI!!! BROCCOLI??? This is the kinda āstuffā that cause NYCers to think of us as hippie-dippie-organic-weirdos 
I havenāt checked their menu this morning but Iām guessing a pickle is about as green as Katzās gets! LOL.
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When I mentioned to my mother that Canterās chopped liver was far inferior to hers two things happened
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I put her in a good mood, which is an accomplishment you wouldnāt understand unless you know my mother, but trust me, not easy
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She told me that evidently, some of moreā¦ cost conscious purveyors use a combination of chicken and beef livers, which she thought would probably count for the distinct Eau-du-NineLives of compromised quality.
I donāt know how correct she is, but you donāt argue with old Jewish ladies two hours before their seder.
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great idea! maybe a year?
When I make chicken soup, i always make a mini serving of chopped liver w/ the liver from the soup chickenācookās snack.
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Weāre siblings?
Itās a garnish I tell ya! I see that on my deli plate and Iām thinking itās oversized parsley. Move it to the side and get to the good stuff.
Choppin Broccoli!!
