PHILIPPE-THE ORIGINAL FRENCH DIP SANDWICH HOUSE

Michael Hepworth

PHILIPPE-THE ORIGINAL FRENCH DIP SANDWICH HOUSE

THE SECRET IS IN THE JUICE

Los Angeles(Perfect Meal Today)5/2/15/—-Well it took me 98 years to get there but I finally did for lunch the other day and I will probably be back much sooner this time. I did get a behind the scenes tour in the kitchen to see how the Anjou is prepared, and that really is the secret of the place.

No time or expense is spared on getting this stock to taste perfect by the high standards expected by their customers. Try and avoid the lunchtime hours 12-2 pm, and also stay well away when there is a Dodgers home game.

They are the oldest surviving restaurant in Los Angeles and their history is very well documented on the web site, which is very well put together and easy to read. Their customer base is extremely loyal and it runs like a marketers dream with punters ranging from downtown lawyers and businessmen to construction and blue collar workers, taxi drivers and train workers and almost everybody else.

Philippe’s employs three cooks each day who have shifts from 3-11 am, 6am-2pm and 2pm-10pm to ensure that the 1000 plus sandwiches maintain a high quality. Aside from the world famous roast beef they also have pork, lamb and more recently pastrami.

In a momentous break from tradition, they have now started taking credit cards as well as cash, a major move for the establishment which is determined to keep the old traditions alive but also stay alert to the rapidly changing culinary trends.

All sandwiches are served on a crusty French roll that is provided by the Frisco Bakery, and you have a choice of single dip, double dip or wet to choose from. Cheese can be added if you require and the coleslaw on the side is delicious although you can also go for potato salad or the macaroni salad. Maybe next visit I will try the pickled beets along with a bigger sampling of their well known hot mustard.

Philippe’s is also big on soups, with a different one featured every day. Here is the line up starting on Monday through the week: Chicken Noodle & Tomato Bisque, French Onion & Chicken and Wild Rice, Split Pea & Corn Chowder, Navy Bean & Baked Potato,

Manhattan or New England Chowder, Vegetable Barley & Cream of Broccoli, and finally on Sunday Split Pea or Chicken Tortilla.