Philippe the Original

1001 N Alameda St., Los Angeles, CA - (213) 628-3781

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Posted By Stewart Wurtzel on 12/18/2006 12:09:00 PM

I am pleased to report that Philippe has not lost any of its charm or quality. Lunchtime on a Friday found it to be quite busy but the lines moved at a brisk California pace. The restaurant is divided into many rooms, and whether you eat at the counter or one of the many communal tables, your senses will be inundated with the smell and taste of the food and some good ol' fashioned California people watching.

Sandwiches are not particularly large so it's a good opportunity to sample several different kinds. In all cases, double-dipped is the way to go, and don't forget the mustard. Very similar to Chinese mustard, it packs a wallop of heat, clearing the sinuses as it goes down. However, it does not overwhelm the meat or the sandwich. The beef double-dip is excellent, lean pieces of meat dipped in an excellent natural gravy. I also tried the lamb double-dip (sandwiches are available in ham, chicken, and pork versions as well). The meat was chunkier but still very tender and extremely tasty.

The purple eggs on the counter also beckoned. A hard boiled egg soaked in beet juice made for a tasty snack. My son raised his eyebrows when I ordered one. Good thing I took the first bite becuase he knocked off the rest of the egg in two quick bites.

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"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