Johnny’s West Adams image

Johnny's West Adams


Jefferson ParkWest Adams

$$$$Perfect For:Dining SoloLunch

Included In

Good things come to those who wait. Or, at least good pastrami does—brining, drying, rubbing, and smoking takes time, after all. So it’s fitting that we were made to wait for the reopening of Johnny’s Pastrami, an iconic all-night stand in West Adams that closed in 2015 after a near 60-year run, and has passed through the hands of a few high-profile chefs in the time since.

Well, after five years, Johnny’s is back in business, with a geographically specific new name—presumably to differentiate themselves from that other old-school pastrami stand in Culver City - a chef who rose to fame at nearby Mizlala, and a menu that expands upon the original’s late-night roots (and not just because it was easier than replacing the giant “BURGERS, PASTRAMI, DOGS” neon sign out front).

Food Rundown

Johnny’s West Adams image

photo credit: Jakob Layman

Pastrami Sandwich

If the neon sign doesn’t clue you in, your nose will. You can smell Johnny’s pastrami being smoked from about a block away, so well before you get in line, you know what you’re in for. And you won’t be disappointed. That pastrami is smoky, slightly peppery, and sliced super-thick. Served simply on marble rye from Tartine Bakery with a dab of deli mustard, it’s not the kind of towering showstopper you’ll find in some delis, but what it lacks in altitude, it more than makes up for in attitude. This is a big, bold showcase for the deeply smoked brisket, the bite of the bark, and the semi-rendered fat cap (we always prefer our pastrami a little fatty), with an emphasis on big, this is also a meal unto itself, so if you’re looking to try a couple different things here, we’d recommend ordering a half sandwich.
Johnny’s West Adams image

photo credit: Jakob Layman

French Dip Pastrami

Or, alternatively, you could order the French Dip Pastrami. An updated version of a sandwich served at the original Johnny’s, it features thinly sliced pastrami piled onto a pillowy French roll with mustard and pickles, and while it’s definitely not minuscule, it’s a bit more manageable. If you’re not into quarter-inch-thick slices of brisket, the paper-thin pastrami still packs plenty of flavor, and we really liked the way it plays off the sharp and tangy pickles and French mustard. Given its name, we will say it’s kind of odd that it doesn’t come au jus, but the pastrami is still plenty moist, and on days when the temperature tops 90, we actually prefer this one over the super-heavy pastrami sandwich.
Johnny’s West Adams image

photo credit: Jakob Layman

Johnny Burger

Another updated take on an original Johnny’s item—and the supersized version of their cheeseburger—the Johnny Burger stacks caramelized onions and (of course) pastrami onto a patty that’s already swimming in thousand island dressing and cheese. Is it overkill? Definitely. Should you order it? Depends. There’s a lot of everything happening with this one: it’s messy, massive, and each bite is sharp, smoky, and tangy (often at the same time). We actually liked it best when we ordered it on a day when Johnny’s had sold out of their thick-cut pastrami; instead, they topped the burger with the thin-sliced variety, which added subtle flavor and texture to a burger that definitely needs to be turned down a tad. So maybe ask if they’ll make it that way for you?
Johnny’s West Adams image

photo credit: Jakob Layman

Crispy Chicken Sandwich

You might think ordering a crispy chicken sandwich at a palace of pastrami is blasphemy. We’re begging you to reconsider. Featuring well-seasoned, perfectly crispy (yet still juicy) chicken slathered in a spicy sauce and dotted with the appropriate amount of pickles, it’s served on a brioche potato bun and is absolutely delicious. It’s also absolutely huge, which makes it a great option for sharing, or storing away for later—because you will be thinking about this one again.
Johnny’s West Adams image

photo credit: Jakob Layman

Knish With Gravy

The most expensive of Johnny’s sides, probably because it could be a meal on its own, Johnny’s knish is a deli staple done right. The crust is flaky, and the insides—a mixture of potatoes, carmelized onions, sauerkraut, and pastramiar—flavorful and complex. It’s great when drizzled (or dunked) in some of the accompanying gravy.

Included In


Suggested Reading

Amboy Quality Meats image

Amboy Quality Meats

Amboy Quality Meats is an outstanding burger in Chinatown that secretly serves some very good fries.

Chainsaw image

Chainsaw is a pop-up in Historic Filipinotown with incredible ice cream and an even better grilled pork sandwich.

Tortas Hula Hula image

Tortas Hula Hula is tiny stall in South LA that serves excellent Salvadoran sandwiches.

Easy Street Burgers image

Easy Street in Studio City makes viral smashburgers that don't taste as good as they look on TikTok.

Infatuation Logo


2024 © The Infatuation Inc. All Rights Reserved.
The views and opinions expressed on The Infatuation’s site and other platforms are those of the authors and do not reflect the official policy or position of (or endorsement by) JPMorgan Chase. The Infatuation and its affiliates assume no responsibility or liability for the content of this site, or any errors or omissions. The Information contained in this site is provided on an "as is" basis with no guarantees of completeness, accuracy, usefulness or timeliness.


Get it on Google PlayDownload on the App Store