There are a
few food places in LA that are sort of "historical" that are on my To-Dine List. I've already hit up Pink's the hot dog stand in
Hollywood, and atea doughnut from the very recognizable Randy's Donuts off the 405 freeway near LAX. A few weeks
ago, I finally got to try Philippe's in downtown LA, the birthplace of the
French Dip sandwich.
Philippe Mathieu opened the restaurant in 1908. It was 10 years later, in 1918, that the French Dip sandwich was born when Philippe accidentally dropped the French roll for a policeman's sandwich in the pan full of fresh, hot gravy. Since the policeman was in a hurry, he took the soggy sandwich anyway. The next day, he came back with his buddies, asking for the "dipped" beef sandwich.
I went to Philippe's late in the day because I had heard how incredibly crowded it gets at peak lunch hours, but even atalmost 4:00 in the afternoon, I had to wait in line for a good 15 minutes!I ordered a regular beef French Dip. The roll was crusty and chewy on the outside, soaked with the juices on the inside, and overall, the sandwich was pretty good, though the meat was drier than I thought it would be. I will say, however, that the best part of the sandwich is the hot mustard.
The sandwich comes out plain (or with cheese if you order it), but there are plastic jars of fairly innocuous looking mustard on the tables. Be warned! It is very very very spicy. I am a heat freak (Korean, you know), and the mustard made my eyes water. If only for that mustard, I will be back to Philippe's.
Philippe The Original
1001 N. Alameda St. (@Ord St.)
Los Angeles, CA 90012
(213)
628-3781
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Reader Comments (Page 1 of 1)
1-06-2006 @ 3:02PM
Bryan said...
I haven't been to Philippe's in nearly 10 years, but I remember the last time I went it was lunchtime and the line was unreal. The atmosphere in there was like a big school cafeteria... I don't know if they still have those long table-benches still but that's what I remember about it. I also remember that the coffee was like 15 cents or something?
I must agree that the sandwich was a little on the dry side. It's almost as if the beef dunking was abbreviated. Maybe when it's not as crowded you get better dippage. I'm only about 10 or so miles from Philippe's, so I think a upcoming trip is in order to see what's changed.
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1-06-2006 @ 4:05PM
rickf said...
They've still got the long benches last time I was there (perhaps 3 months ago).. Did you know that you can buy the bottles of mustard to take home? I've got one in my fridge now! Good stuff!
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1-06-2006 @ 7:04PM
Ryan said...
They have all kinds of dips. Try the lamb. It is not as dry as the beef and still damn good. Best place to go before a game at Staples.
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1-06-2006 @ 7:34PM
Dean said...
Someone beat me to the comment about the Lamb, which I get each and every time, the mustard is alomst too hot (with a decidely horseradish or wasabi like burn)but I love it and better yet they sell it to take home.
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1-07-2006 @ 12:16AM
sarah said...
dammit! i knew i should have gotten the lamb! i dont even LIKE lamb, but i was thinking, well, since i drove all this way to downtown l.a. in traffic, i may as well go all out. ah well, since there will definitely be a next time, lamb it shall be!
as well as a purchase of a jar or two or a dozen of the mustard.
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