Food Network

"Since 1969, Brent's has wowed diners with the signature black pastrami Reubens."

Esther Tseng

"Their pastrami is not only the best in the Valley, it's among the best anywhere in Los Angeles."

Eater

"Brent’s Black Forest Pastrami Reuben is stacked high and then loaded with sauerkraut and cheese before getting the treatment on a flattop griddle. Worth a drive out to the Valley for deli fiends."

Farley Elliott

"But at Brent's, where the smoked pile of peppered-at-the-edges pastrami seem to multiply endlessly with every bite, there is something more at work than just your average reuben. The thin ring of fat, the tender interior and the lean, still juicy bites are all expertly managed, a well-brined testament to Brent's 25+ years of consistency."

Gayot

"We are particularly fond of the pastrami sandwiches, just spicy enough to be balanced by a slather of Russian dressing on a topnotch rye with a crunchy, chewy crust."

Josie Le Balch

"Brent’s Deli in Northridge—I’ve been going there since I was 10! I get the #13 sandwich, which is hot pastrami, Swiss cheese, Russian dressing, and amazing cole slaw on rye. I always get a side of potato salad, too."

Virginia Isaad

"They serve breakfast all day (SCORE) and their pastrami is considered one of the best in the nation."

Joshua Lurie

"The thin-sliced pile of beef is lean and subtly spicy and the accoutrements help to create an incredible balance."

Merrill Shindler

"If you’ve finally got your weight and cholesterol under control, celebrate with a Triple Decker, that combines — in one particular case — hot pastrami with corned beef and Swiss, and in another hot pastrami and chopped liver, both of which are worthy, in my estimation, of a good sized cult following."

Raisa Bruner

"Pepper-edged pastrami is the go-to orders at Brent's, a southern California mainstay. Extra rye bread is free, so the meaty sandwiches can be easily split and shared."