Philippe The Original
Sandwich shop · Chinatown ·
Historic deli serving legendary French dip sandwiches since 1908
Historic deli serving legendary French dip sandwiches since 1908
"A Los Angeles establishment that claims an origin story for the French dip dating to 1918 when a roll accidentally fell into meat drippings; it represents the classic French‑dip formula of sliced roast beef on a French‑style roll served with piping‑hot au jus, often preferred with toasted bread." - Pamela Vachon
"There’s some pretty legendary beef (insert sunglasses emoji) surrounding the invention of the French dip sandwich. But all of that’s quite immaterial, because Philippe’s makes our favorite in the city. Located in an old-school lunch counter on Alameda, this 107-year landmark never disappoints, especially when you get your sandwich double-dipped and dab on some extra hot mustard. Our go-to here is the classic beef dip with swiss—perfect for a quick lunch, dinner before a Dodger game, or whenever you think “Heh, maybe I should learn something about LA history today” and are really hungry." - sylvio martins, brant cox, cathy park
"We would be remiss not to mention Phillipe's as a true pillar of Chinatown's offerings. Phillipe's has been there since the early 1900's and has a reputation as one of the most notable restaurants in LA. If you're into meat sandwiches, and meat sandwiches dipped in meat gravy, then this is really your spot. They lay claim to the invention of the "french dipped" process, which has since become a commonly adopted tradition. It feels very old fashioned inside, and I really doubt it has changed much over the years." - Rubric
"How can you not be romantic about Phillipe’s? In a city known for bulldozing its history, this century-old lunch counter in Chinatown still has sawdust on the floor and a front counter where you can buy Necco wafers and a newspaper. But age isn’t the only reason that Philippe The Original—the inventor of the French Dip by legend—is an institution. Ordering the beef dip with swiss, ideally “double-dipped,” ideally with enough hot mustard to sting your nostrils, and ideally before or after a Dodger game, is a rite of passage for any Angeleno. Bonus points if you bulk out your cafeteria tray with pickled eggs and/or beets, a scoop of potato salad, chili with beans, a baked apple, and a 75-cent glass of lemonade." - brant cox, garrett snyder, jess basser sanders, nikko duren, sylvio martins, cathy park
"Legend has it that Philippe The Original invented the French dip sandwich. While we can’t prove that, we can prove that this split-level sandwich spot in DTLA is one of the longest-running businesses in the city, having continuously operated since 1908. On weekends or during Dodger games, you’ll have to stand in a fast-moving line for one of their dipped sandwiches layered with roast beef, lamb, or pastrami on a crusty roll. We always order ours with a slice of swiss, which helps the sandwich stick together even after a long soak in the rich jus (ordering an extra side for dunking is non-negotiable). Beef dip with swiss (extra au jus on the side), potato salad, pickled egg" - brant cox, cathy park, garrett snyder, sylvio martins