Mad Food

Forget your Coron worries and meet Norm Langer, who runs the best Jewish deli in America. We talk how his father started it all, and how from the age of 14, he's bringing it into the future. Also discussed in the Sherman Oaks Food Building: Katz's Deli, the best rye bread in the world, underrated corned beef and latkes, that landlord issue, and Matt Gialmela joins the conversation to talk RC Provisions and how they've worked with Langer's for the past 40 years.

Bueno or no bueno burger toppings, birthday cake corkage, and of course we talk ketchup with the most Jewish Asian chef ever, the father of Father's Office, chef Sang Yoon.

In an epic 2-part episode, Dan Tana's maître d' Christian Kneedler and a red sauce roundtable featuring super fans Rebecca Brandy, Ashley Bader, and Matt Bilinsky sit down to discuss all the rules, rituals, menu highlights, and history behind the storied Los Angeles institution. 

The good, the bad, and the ugly of Los Angeles with the most outspoken bearded bon vivant. And it's all Apple Pan, Gjusta and Gjelina, Dan Tana's vs Musso's, Angler, Gucci Osteria, even more Massimo, and no time for food trucks or most food media.

The Sopranos actor and new LA resident talks Tocaya and Sweetgreen, or what Jordan refers to as "bullshit bowls." It's all intermittent fasting, white vs brown rice, using Yelp a certain way, and the best television show ever gets another food trivia game with special guest co-host Adam Leber.

Sara Kramer & Sarah Hymanson of Kismet join Sophia Bush and Jordan to talk the new Rotisserie, those pita sandwiches, how we all need to pronounce Los Feliz, the ridiculous price narrative about Kismet's food, and that glorious food is covered in all its tahini greatness.

Caitlin and Daniel Cutler aka the mom and pop behind pizza palace Ronan, enter the Sherman Oaks Food Building to discuss how it all started on Pico Blvd., how it's all continuing on Melrose, and they offer their thoughts on Jordan's top ten pizza toppings list. Plus, the gang calls Philippe The Original to find out how exactly to pronounce the French dip temple's name.

A Michelin star in Larchmont Village is using Flannery Beef to serve some of L.A.'s best steaks and one serious dry-aged cheeseburger. Plus, strip vs. filet talk, pig skulls, black garlic, and umami for days. AIR JORDAN: A FOOD PODCAST is brought to you by RC Provisions & Goldbelly. Visit their websites and Instagrams for more information.

Oyster expert Rifko Meier goes deep inside the word of salt-water bivalve molluscs and not only breaks it all down including debunking that pearl bullshit, but teaches Jordan how to break 'em open to get his slurp on. AIR JORDAN: A FOOD PODCAST is brought to you by RC Provisions & Goldbelly. Visit their Instagram profiles and websites for more info.

The Too Hot Tamales have a new Santa Monica restaurant called Socalo, where they're slinging chips, guacamole, and booze all day long and using griddled cheese for new menu items like vampiros and burritos. Avocados are the perfect food, sour cream is shit, salads aren't boring, wet burritos are a no bueno, and it all started not exactly 40 years ago with a trip to Mexico.