Philippe's
Philippe the Original, commonly referred to as Philippe's, is a landmark restaurant in Los Angeles, California, celebrated as the originator of the French dip sandwich and one of the city's oldest continuously operating eateries.[1][2] Established in 1908 by French immigrant Philippe Mathieu as a small takeaway stand specializing in roast meat sandwiches, the restaurant quickly became a staple in downtown Los Angeles.[1] Mathieu is credited with inventing the French dip sandwich in 1918 at one of his early locations, when he accidentally dropped a French roll into the pan drippings of roast beef and served it to a police officer customer, who enjoyed the flavorful result—although this origin story is disputed by Cole's French Dipping Sandwich, which claims an earlier invention.[3][1][4] Over the years, Philippe's relocated several times—beginning at 300 N. Alameda Avenue and moving through sites on Spring Street, Aliso Street, and others—before settling at its current address of 1001 N. Alameda Street on the edge of Chinatown in 1951, where it remains today.[3][1] The restaurant was sold in 1927 to the Martin brothers for $5,000 and has since been family-owned and operated by their descendants, including current co-owner Andrew Binder and 16 other relatives, preserving its traditions across generations.[1] Signature offerings include the French dip sandwiches—available with beef, pork, lamb, or ham, served "wet" (dipped in au jus) or "dry," and priced around $14 (as of 2025)—and complementary items like house-made chili, breakfast plates, pies, and its famously inexpensive coffee, which was just 9 cents for decades before rising to 50 cents in 2012.[5][6][2][7] Philippe's distinctive atmosphere features sawdust-strewn floors, long communal tables, and a bustling cafeteria-style service where customers select meats carved fresh behind a counter, evoking early 20th-century diner culture.[3] Open daily from 6 a.m. to 10 p.m., it serves up to 4,000 patrons on weekends, drawing locals, tourists, and baseball fans from nearby Dodger Stadium since the 1960s.[1][3] As a union shop since at least 1954, the restaurant embodies Los Angeles culinary history, blending French influences with American comfort food in a no-frills setting.[3]History
Founding and Early Years
Philippe Mathieu, a French immigrant from southern France, established Philippe's in 1908 as a small delicatessen in downtown Los Angeles.[8][4] The original location at 300 N. Alameda Avenue was situated near the historic Plaza, in the heart of the city's expanding downtown district, which was attracting immigrants and workers amid early 20th-century growth.[9][10] From its inception, the establishment specialized in French-style cuisine, featuring charcuterie such as liver pâté alongside roasted meats like beef, pork, and lamb, and simple sandwiches prepared with these items to appeal to the local French immigrant community in the nearby Frenchtown neighborhood as well as broader Los Angeles residents seeking affordable meals.[9][4][10] Operations emphasized accessibility for early risers, with openings in the morning to serve downtown laborers and shoppers, maintaining low prices to ensure the shop remained a staple for everyday patrons in the developing urban core.[8][11]Invention of the French Dip Sandwich
In 1908, French immigrant Philippe Mathieu opened a delicatessen in Los Angeles that would later become renowned for its sandwiches. According to the restaurant's official account, the French dip was invented in 1918 when Mathieu accidentally dropped a French roll into the pan of hot meat juices, or jus, while preparing a roast beef sandwich for a police officer customer at the Aliso Street location; the officer enjoyed the result and returned the next day with colleagues requesting the same.[8][4] (Note: Accounts vary, with some sources citing a 1917 incident involving a fireman or a firefighter complaining of stale bread.)[12] This sparked word-of-mouth adoption among the restaurant's working-class clientele, including laborers and public servants who frequented the spot for affordable, hearty meals. Mathieu quickly recognized the appeal and formalized the offering, serving thinly sliced meats like beef on the jus-soaked roll as a signature item. This innovation transformed a simple mishap into a staple, with customers soon debating preferences for "wet" sandwiches—dipped once for subtle moisture or twice for a fully saturated experience—or "dry" versions without the jus.[12][13] Mathieu himself claimed invention of the French dip in a 1951 Los Angeles Times interview, recounting how the initial batch of gravy for dipping sold out despite preparations for high demand, underscoring the dish's immediate surge in popularity. While Philippe's preserved historical records support its 1918 claim—predating some similar preparations—the true originator remains disputed, with rival Cole's French Dip asserting invention as early as 1908.[13][4]Relocations and Ownership Changes
In 1927, founder Philippe Mathieu sold the restaurant to three brothers from the Martin family—Frank Martin and his siblings—for $5,000, marking the beginning of family ownership that has persisted to the present day. The Martins, along with their descendants in the Binder and Downey families through subsequent marriages, have managed operations continuously. Key figures include William "Bill" Binder, Frank Martin's son-in-law, who played a central role in daily management starting in the mid-20th century. As of 2025, the business remains under the fourth generation of this extended family, with individuals such as Andrew Binder and Jonathan Binder actively involved in its operation.[8][1] Prior to the Martins' tenure, the restaurant had relocated several times within downtown Los Angeles: from the original 1908 site at 300 N. Alameda Avenue to 246 Aliso Street in 1918 (site of the sandwich's invention), then to 312 N. Spring Street around 1922 to avoid rent increases. The 1951 relocation occurred amid urban redevelopment in downtown Los Angeles, as construction of the Hollywood-Santa Ana (101) Freeway necessitated the move from the Aliso Street site. Under the leadership of the Martin and emerging Binder family members, Philippe's shifted approximately half a mile north to its current location at 1001 North Alameda Street, adjacent to Union Station in the city's historic district. The new building, formerly a machine shop with a hotel on the second floor, was renovated to accommodate the restaurant while preserving its traditional setup of communal tables and sawdust floors.[10][3] Throughout later decades, the restaurant has demonstrated resilience to external challenges while maintaining family control. During the COVID-19 pandemic in March 2020, Philippe's closed for in-person dining for the first time in over a century but adapted swiftly by resuming operations on April 1 with expanded takeout, delivery, and nationwide shipping options, including family meal packs to support customer access.[14]Location and Ambiance
Current Site and Accessibility
Philippe's is situated at 1001 N. Alameda Street in downtown Los Angeles, California, on the edge of Chinatown and within the El Pueblo de Los Ángeles Historical Monument.[2] The restaurant, which has occupied this site since its relocation in 1951, lies on the edge of Chinatown, approximately two blocks north of Los Angeles Union Station and two blocks north of Olvera Street, a key historic landmark representing the city's Mexican heritage.[2] This positioning enhances its appeal as a tourist destination, drawing visitors exploring nearby attractions such as the Los Angeles State Historic Park, which commemorates the area's industrial past and is just a short walk away, contributing to Philippe's role in the vibrant tourism ecosystem of downtown Los Angeles.[15][16] Accessibility to the restaurant is facilitated by its proximity to major transportation hubs, though parking can present challenges in the busy urban setting. A free parking lot is available on-site, managed by the Los Angeles Railroad Heritage Foundation and limited to diners only, providing convenience for those arriving by car.[9] For public transit users, Los Angeles Union Station—served by Metro Rail lines including the A, B, D, E, L, and regional services—offers the nearest access point, with the restaurant reachable by a brief five-minute walk.[15] Additionally, Metro buses, such as Line 33 from Patsaouras Transit Plaza, connect directly to stops like Cesar E. Chavez Avenue and Alameda Street, just one block away, making it straightforward for visitors without vehicles.[17] The restaurant operates daily from 6 a.m. to 10 p.m., accommodating a wide range of visitors including large groups through its communal, first-come, first-served seating policy, which supports walk-ins without reservations.[18][9] As of 2025, Philippe's has expanded its accessibility with robust online ordering and local delivery options via platforms like DoorDash and Uber Eats, available from 10 a.m. to 9 p.m., alongside nationwide shipping for select items, allowing broader reach beyond in-person visits.[19][20]Interior Features and Atmosphere
The interior of Philippe's features iconic sawdust-covered floors, a tradition that absorbs spills and evokes early 20th-century delis, spanning multiple rooms designed for high-volume counter service.[8][21] Long communal wooden tables and sturdy booths encourage shared dining in a bustling environment, while the no-reservations policy ensures first-come, first-served seating that heightens the casual, lively pace.[21][9] Vintage decor permeates the space, including walls adorned with historical photographs from the restaurant's 1908 founding and memorabilia such as signed baseballs and old ticket stubs, creating a nostalgic atmosphere tied to Los Angeles history.[22][23] The sawdust floors contribute to the informal, festive vibe maintained by the family that has owned the restaurant since 1927.[24][9] The sensory experience is defined by the rich aroma of roasting meats from the open carving stations, complementing the tradition of inexpensive coffee—priced at 46 cents as of 2025—served alongside the fast-paced, paper-plate service that keeps the atmosphere energetic yet unpretentious.[23][25][26]Menu and Cuisine
Signature Sandwiches
Philippe's signature sandwiches center on its renowned French dipped sandwiches, a staple since the restaurant's founding. The original beef dip, invented in 1918 when a roll was accidentally dipped in jus to serve a police officer, remains the most popular option.[8] These sandwiches feature slow-roasted meats carved to order and served on lightly textured French rolls, with the jus made in-house from the natural pan drippings of the roasts for consistent flavor that has been maintained since the early 20th century, accompanied by house-made hot mustard.[27] Customers can choose from several meat varieties, all available in single-dip (top bread dipped), double-dip (both halves dipped), wet (entire sandwich dipped), or dry (jus served on the side) styles, with the house recommending the double-dip for optimal juiciness. The beef dip, using USDA prime roast beef, is priced at $14.50, while the pork, turkey, and ham dips each cost $14.50.[27][28] The leg of lamb dip, featuring hand-carved New Zealand spring leg of lamb, and the pastrami dip, with oven-roasted New York-style pastrami, are priced at $15.95 each.[27] Cheese options such as Swiss, American, Jack, bleu, cheddar, pepper Jack, or provolone can be added for an additional $1.75.[27] Portion sizes are generous, with each sandwich providing substantial servings of thinly sliced meat—approximately 4 to 6 ounces depending on the variety—to ensure a hearty meal, and the double-dip option enhances moisture without altering the base price.[29] While the core menu emphasizes meat-based dips, traditional options dominate the sandwich lineup.| Sandwich Type | Meat Description | Price (as of November 2025) |
|---|---|---|
| Beef Dip | USDA Prime Roast Beef | $14.50 |
| Pork Dip | Roasted Pork | $14.50 |
| Turkey Dip | Oven-Roasted Turkey | $14.50 |
| Ham Dip | Oven-Roasted Ham | $14.50 |
| Lamb Dip | New Zealand Spring Leg of Lamb | $15.95 |
| Pastrami Dip | Oven-Roasted Pastrami | $15.95 |