Canter's Deli - Los Angeles

This Deli is a unique one here in LA. If you're vegetarian, I recommend the avocado melt. This has an amazing atmosphere... and rarely find the characters that work on Canter's other places. The technology is amazing to keep people on the front books (no computer) for the entire place... And who can resist the bakery in front??? Truly a jewel embedded in LA (although I hear that they are used in Dodgers games and in Los Vegas). Where else can you get Corned beef at 4:00??? (open 24 hours) It's a little expensive for a sandwich, but it's worth it and can't beat from other local delis.

Canters was my first Jewish Deli experience. I also worked there for about 6 months, which had a lot of fun. It's crazy, huge, has waiters who have been here for 50 years. One of my favorite things was the pastrami reubs, although I stopped eating red meat so that is out. I love the Omelettes. For most desserts I don't care, but I love creamy cheesecake. The soups are also excellent.

I love the Reuben sandwich and the matzoh ball soup is excellent. Their pickles are super crunchy and salty. Just perfect. Service is interesting: Either rude or extra nice, depending upon who you get. Just ignore the snippy waitresses and enjoy great food. The bakery is very good, too. Rum cake to die for.

One of the things that makes people fiercely loyal to a restaurant is history. If the place grows along with the people, it can start to take on a life of its own. But this is only one half of the equation- to have real staying power, an establishment needs to serve food that people are compelled to eat- food that stands the test of time. Enter Canter’s Jewish Delicatessen, a genuine LA landmark that is as famous for its celebrity clientele as it is for its Reubens and house-made pickles. It started in Jersey City in 1924 and then came west. Canter’s proceeded to grow with LA, and establish itself as an institution. We wet our whistles with a couple of cream sodas to start, and quickly dug in to our fat sandwiches. The Canter’s Special was corned beef with saurkraut, and it lived up to its name, and then some. We also enjoyed pastrami that was hot and savory, and about five different varieties of mustard that really made each bite unique. Matza ball soup is a must, and the crispy bagel chips accompanying it gave a nice crunchy contrast. The menu is huge here, and with so much to try, you’ll be coming back again and again. The world famous pickles were crisp and tangy, with just the right balance of salt and spice. The huge selection of pastries and sweets in the bakery seems to go on and on. Cupcakes, scones, bagels, loaves of bread, pies, muffins, rolls, tarts…it really is endless. As numerous rock stars and actors have found, there’s a lot more to appreciate at Canter’s than just late hours!

I love this place, I’ve been eatin at canter for years. My favoirte is there bagels and lox plate with red onions and tomatoes.