88

FOOD & DRINK

Mountain View News SATURDAY, SEPTEMBER 12, 2026


YES, PASTRAMIAND THICKNESS 
MATTERS

National Hot Pastrami Sandwich Day isn’t until January 14, but 
my legion of pastrami lovers couldn’t wait that long.

Recently, I asked my social media followers a simple question: 
who has the better pastrami, The Original Tops On Allen or The 
Hat? The response was overwhelming. Apparently, Pasadena 
residents may disagree about politics, parking and whether it is 
ever going to rain, but nothing gets them talking faster than a 
pile of hot pastrami on a French roll.

Before choosing a winner, let’s answer the first question: what 
exactly is pastrami?

Pastrami traces its roots to Romania and Eastern Europe, where curing and seasoning meat 
was a way to preserve it before refrigeration. Jewish immigrants brought that tradition to 
America during the late 1800s. In New York, beef became the meat of choice. It was brined, 
rubbed with spices—usually including black pepper, coriander and garlic—then smoked and 
steamed until tender.

That brings us to another question: why is pastrami usually sliced so thin?

The thin cut makes tougher beef easier to chew and lets the warm fat and seasoning spread 
throughout the sandwich. Thin slices can also be piled high without turning lunch into a 
wrestling match. They absorb a little juice, fold over one another and give you pastrami in 
almost every bite.

Thickness matters. Slice it too thick and pastrami can become chewy. Slice it paper-thin and 
you may lose some of its personality. The best sandwich lands somewhere in the middle: thin 
enough to be tender, but thick enough that you still know you are eating beef.

Of course, Los Angeles pastrami is different from traditional New York deli pastrami. In New 
York, it usually arrives stacked on rye bread with mustard. Around here, we are more likely to 
get thinly sliced pastrami on a French roll, often dipped in its own juices. It is less deli counter 
and more roadside sandwich stand—and I mean that as a compliment.

I have heard the rumor circulating that Tops and The Hat receive their pastrami from the 
same source. I have found nothing that confirms that, so I am not going to serve speculation 
as fact. Even if two restaurants purchased meat from the same distributor, that would not 
make their sandwiches identical. The specifications, seasoning, cooking, slicing, holding 
temperature and bread can all change the final product.

And yes, the bread is very important.

You can have excellent pastrami, but if the roll falls apart halfway through lunch, the sandwich 
has failed its most basic assignment. The bread must be soft enough to bite through, sturdy 
enough to hold the meat and able to absorb just enough juice without becoming a sponge. 
Mustard adds the necessary sharpness, and a pickle on the side helps cut through the richness.

The Hat opened its original Alhambra stand in 1951 and built its reputation around the 
Pastrami Dip. The portions are generous, the service is fast and the sandwich arrives with 
that unmistakable Southern California aroma.

The Original Tops has its own loyal following. Its pastrami sandwich is served on a toasted 
French roll with mustard and pickles. Tops fans are every bit as passionate as Hat fans, and 
neither side appears ready to surrender.

Then there is Lucky Boy. Many Pasadena locals swear by its pastrami. I remember heading 
there after football games, when nobody was discussing curing methods or the ideal thickness 
of the meat. We were hungry, it was local and it tasted great. Sometimes a food memory is 
every bit as important as the recipe.

My friend Curt at So Cal Tickets on Hill doesn’t even treat this as a debate. Curt states it as 
established fact: Langer’s makes the best pastrami. No vote, no discussion and apparently no 
appeals process. I respect his confidence, but Langer’s is still a drive from Pasadena—and I’m 
not sure Curt is paying for my gas.

Yes, you can drive outside Pasadena for Johnnie’s, Brent’s or Langer’s. All three have devoted 
fans, and Langer’s has earned national attention. But you will probably spend more—and the 
gasoline alone should be added to the price of the sandwich.

That is why I keep coming back to our local favorites. The Hat, Tops and Lucky Boy have kept 
pastrami within reach. You can get a filling sandwich without turning lunch into a major 
financial decision.

So who makes Pasadena’s best pastrami? Try them, compare the cut, check the bread and 
notice whether the sandwich holds together until the final bite.

As always, if I missed your favorite, don’t call City Hall—just email me.

Stay local. Eat local. And please pass the mustard.


By Peter Dills

A vintage advertisement for a restaurant in San Marino, California.
AI generated content
Mountain Views News 80 W Sierra Madre Blvd. No. 327 Sierra Madre, Ca. 91024 Office: 626.355.2737 Fax: 626.609.3285 Email: editor@mtnviewsnews.com Website: www.mtnviewsnews.com