You walk in and the first thing you smell isn't even the meat. It’s the sawdust.
There’s something about the way the wood shavings crunch under your boots that tells you you’ve stepped out of modern, glass-tower Los Angeles and into 1908. Philippe the Original isn’t just a restaurant. Honestly, it’s a time capsule that happens to serve sandwiches. If you’ve ever sat at those long, communal wooden tables next to a stranger who’s lived in Chinatown for sixty years, you know exactly what I mean.
People argue about the "French Dip" like it’s a holy relic.
Philippe Mathieu—the man behind the name—supposedly invented the sandwich by accident in 1918. The story goes that he dropped a French roll into a roasting pan filled with meat juices, and the customer (a police officer) said he’d take it anyway. Boom. History. Or at least, that’s the legend. Cole’s P.E. French Dip, located just a couple miles away, claims they did it first. But if we’re talking about the soul of the city, Philippe’s usually wins the popular vote.
The Art of the Dip (And Why Your Order Matters)
Don't just walk up to the counter and say "sandwich." You'll look like a tourist.
🔗 Read more: El tiempo en Thornton: What Most People Get Wrong About Colorado Weather
At Philippe the Original, the "Carver" is the most important person in your life for exactly ninety seconds. They stand behind that high counter, slicing meat with a speed that's frankly a little terrifying. You have to make a choice immediately: Single-dip, double-dip, or wet.
Single-dip is for beginners who are afraid of soggy bread. Double-dip is the gold standard; both sides of the roll hit the jus. "Wet" means the whole thing is basically swimming. Most regulars go for the beef, but the lamb with blue cheese is the sleeper hit that nobody talks about enough. It’s funky, salty, and heavy. It’s perfect.
The Mustard Warning
Let's talk about the hot mustard. It sits in those little jars on the tables.
It looks innocent. It is not.
This stuff is essentially weaponized horseradish. If you take a giant glob of it on your first bite, your sinuses will actually catch fire. You’ll see people sitting across from you with tears streaming down their faces—not because they’re emotional about the food, but because the Philippe’s mustard just kicked their teeth in. Use a tiny bit. Then add more if you're brave.
Why 10 Cents Still Buys a Legacy
For the longest time, a cup of coffee at Philippe’s was a nickel.
👉 See also: How Do You Make Funfetti Cake Without It Tasting Like Cardboard?
It stayed five cents for decades. When they finally raised it to ten cents in 2012, it was front-page news in Los Angeles. Seriously. That tells you everything you need to know about the place. It’s a business that refuses to change because the customers won't let it. The floors are still covered in sawdust because it was originally used to soak up spilled jus and mud from the street back when horses were still a common sight outside.
The ownership has stayed remarkably consistent too. The Martin and Binder families have run the show since the 1920s. In a city like LA, where restaurants open and close in the blink of an eye, that kind of multi-generational stability is unheard of.
The Layout is Chaos (But It Works)
There are no reservations. There is no host.
You stand in one of the several lines trailing back from the counter. You watch the neon signs. You wait. It’s a democratic experience. You might see a guy in a $3,000 suit standing behind a construction worker. They’re both there for the same $10 sandwich and a pickled egg.
Oh, the pickled eggs. They’re bright purple because they sit in beet juice. They look like something from a sci-fi movie, but they’re the quintessential side dish. Pair it with a scoop of potato salad that tastes exactly like what your grandmother used to make—heavy on the mayo, zero pretension.
Is It Actually the Best?
Taste is subjective, obviously.
Some people find the meat a bit thin. Others think the rolls are too soft. But Philippe the Original isn’t trying to be a Michelin-star bistro. It’s a high-volume machine that feeds thousands of people a day. The "best" part isn't just the salt and fat; it's the fact that you're eating in a building that has survived world wars, riots, and the massive redevelopment of downtown.
When you sit there, you’re part of a lineage. You’re eating the same meal that people ate before Dodger Stadium even existed. That’s the draw.
👉 See also: Pizza King Winchester Indiana: Why Most People Get the Order Wrong
Mapping Your Visit Like a Pro
If you're planning to go, timing is everything.
If you show up at noon on a Saturday when the Dodgers are playing at home, you’re going to be waiting out the door. The line moves fast, but it’s still a grind.
- Go early: They open at 6:00 AM. Yes, people eat French Dips for breakfast. It's LA.
- The Secret Room: Most people crowd the main floor. There’s an upstairs and a back room with historical photos and old phone booths. Go find them.
- Bring Cash? They take cards now, but having cash still makes the line move faster for everyone involved.
Making the Most of Philippe's
To get the authentic experience, don't overcomplicate it. Stick to the beef double-dip for your first time. Get the lemonade—it’s tart and cuts through the richness of the gravy. If you're feeling adventurous, grab a slice of the coconut cream pie.
The real trick to enjoying Philippe the Original is to embrace the noise. It’s loud. It’s crowded. It’s greasy. But it’s one of the few places left where Los Angeles feels like a community rather than a collection of neighborhoods.
Once you finish your meal, take a walk over to Olvera Street or Union Station. Both are just a few minutes away on foot. It’s the perfect way to spend a morning seeing the parts of the city that haven't been paved over by "luxury" apartments.
Go for the sandwich. Stay for the sawdust. Just watch out for that mustard.
Actionable Next Steps for Your Visit
- Check the Dodger Schedule: If a home game is happening, arrive at least two hours before first pitch or wait until the game starts to avoid the massive crowds.
- Order the "Double-Dip": Unless you prefer dry bread, this is the standard way to eat a Philippe’s sandwich. It ensures the flavor of the roasting juices is in every bite.
- Find the "Candy" Counter: Don't miss the small side counter where they sell traditional sweets and souvenirs; it’s one of the best places in the city to find old-school L.A. memorabilia.
- Park in the Back: They have their own free parking lots, which is a miracle in Downtown LA. Use them instead of hunting for street meters.