Philippe The Original ★9.3

Philippe The Original — the sandwich that built a legend

Every food city has one dish it can truly call its own, and in Los Angeles that dish is the French Dip — born, by most accounts, right here. Philippe The Original has been slicing roast meat into jus-soaked French rolls for over a century, and the ritual has barely changed: you line up, a carver in a crisp apron builds your sandwich to order, and you carry your tray to a long communal table, just as generations of Angelenos have done before you.

The story

French immigrant Philippe Mathieu opened his deli in 1908. The founding legend dates to 1918, when a roll slipped into a pan of hot roasting juices; the customer — a policeman, so the story goes — took the sandwich anyway and came back the next day with friends asking for more. The French Dip was born. Family-run since the 1920s, Philippe’s holds a solid claim to being the oldest continuously operating restaurant in Los Angeles, and since 1951 it has stood on the edge of Chinatown, a short walk from Union Station.

What to order

The benchmark is the beef French Dip, double-dipped so the bread properly drinks up the jus, finished with the house hot mustard — still mixed fresh every week to a 1920s recipe, and genuinely fiery. Regulars quietly champion the lamb dip with blue cheese, while pork, turkey, ham and pastrami round out the carving station. Keep the sides classic: potato salad, coleslaw, a pickled egg straight from the jar, and a slice of baked pie to finish.

The space

Sawdust on the floor, rows of shared wooden tables, walls papered with historic front pages and railroad memorabilia, a vintage candy counter by the door. The room works like a living museum of old Los Angeles, staffed by carvers who have often spent decades behind the counter.

Who it’s for

Food historians, first-timers building an old-LA itinerary, Dodgers fans fueling up before a game, and anyone who believes a great sandwich deserves the same respect as a tasting menu.

Frequently asked questions

What does “double-dipped” mean? Both halves of the roll are dunked in the roasting jus instead of just the top one — the classic way to order it, juicier without falling apart.

Is the hot mustard really that hot? Yes. It is made in-house weekly and carries a sharp, sinus-clearing heat — start with a thin swipe before committing.

How does ordering work? Join a line at the long counter, order directly from a carver, then take your tray to any open seat at the communal tables.

When is it least crowded? Weekday mid-mornings and mid-afternoons are calmest; expect a crush before Dodgers home games and at weekend lunch.

Is there anything for vegetarians? Options are limited — sides, soups, salads and pie. This is, unapologetically, a temple of roast meat.

Opening hours