"A trayful at Philippe's: double-dipped French dip, a pickled egg, a baked apple, and a cup of coffee."
Michael Stern
"Nice weekend afternoon pleasure."
Dean Olson
"Pickled eggs have been a staple at Philippe's for decades and you know something: they're good! Sweet and sour pickly, and a nice companion for a sandwich."
Michael Stern
"Baked apples are available at Philippes only during apple season, from October through June. Not that this big hunk of sweetness has any fresh crispness left. It is soft and sugary, lolling in a pool of syrup."
Michael Stern
"Phillipe's mustard, available in squeeze bottles set out on the tables, is a great companion for the beef, but beware. It is ferociously hot!"
Michael Stern
"A huge and delicious slice of coconut cream pie in the foreground, a smaller but no less delicious slice of pumpkin pie to the rear."
Patricia Beninato
"A nine-cent cup of coffee on a vintage Philippe's tray."
Michael Stern
"A juicy home-style sandwich."
Dale Fine
"A double-dipped lamb sandwich with just enough of Philippe's good mustard to complement."
Patricia Beninato
"Colorful neon signs light up the serving counter while L.A. residents enjoy an early-morning meal."
Donald Thompson
"Philippe's is not fast food. You likely will wait in one of the lines at the counter (at left of photo), and it takes a few moments for each sandwich to be made and tray assembled."
Michael Stern
"Sawdust makes it easy to sweep the floor."
Michael Stern
"Wish this photo could have been taken at night, old time neon signs for the win!"
Patricia Beninato
"Is this really the home of the French dip sandwich?"
Michael Stern
"Philippe's, circa 1935. Even then, it was a pretty old restaurant."
Michael Stern
"Cole's P.E. Buffet in downtown Los Angeles disputes Philippe's claim of having invented the French dip. I wanted to do a one-after-another comparison of the two sandwiches, but mysteriously, Cole's was closed. It has had some rocky years recently. I hope it isn't gone for good."
Michael Stern
