The Birth of the "French Dip":
Established in 1908 by French immigrant named Philippe Mathieu.  Philippe the Original began as a delicatessen and sandwich shop. In 1918, Philippe was preparing a sandwich for a policeman and accidentally dropped the sliced french roll into the drippings of a roasting pan. The policeman liked the sandwich and came back the next day with some friends to order the sandwich "dipped" in the meat pan. From that day forward, a new sandwich was born--the "French Dip," so called because of Philippe's French heritage, the french roll on which the sandwich was made, or because the policeman's name was Officer French.

 Ownership:
In 1927, Mathieu sold Philippe the Original to Harry, Dave, and Frank Martin (believed to have been sold for around $5,000) and today the restaurant is owned and operated by descendants of the same family--the Binder and Downey families.

 Atmosphere:
Philippe's is truly the original family-style restaurant with sawdust on the floor, paper plates, ceiling fans and long wooden tables with stools where you sit side-by-side with people from all walks of life--you can truly make yourself at home. There is an air of friendliness and camaraderie among the customers that is rare in a city the size of Los Angeles.

 Low prices and free parking make Philippe's the ideal place for breakfast, lunch, or dinner. It has long been a tradition of Dodger and USC fans, on their way to a game, to first stop by for a warm and savory "French Dip".

 Menu:
Philippe's "French Dip Sandwich" is the specialty of the house and consists of roast beef, roast pork, leg of lamb, oven-roasted turkey or ham served on a lightly textured freshly baked french roll which has been dipped in the natural gravy of the meats. To accompany Philippe's famous sandwich is a trio of side dishes: tangy cole slaw and homemade potato and macaroni salads, each one made from scratch from our homemade recipes. Philippe's special hot mustard is made on the premises and compliments the sandwich to perfection.

 Also available are pickled eggs and pig's feet, homemade beef stew, chili and beans, and fresh soups, which have been Philippe favorites for years. In addition, a variety of desserts are offered, including fruit, cream and meringue pies, New York style cheesecake, carrot cake, specialty cakes, puddings, custards and Philippe's own baked apples.

 Hearty breakfasts are served between 6:00 a.m. and 10:30 a.m. daily. Breakfast specials include eggs, served with fresh, homemade salsa upon request, bacon, smoked ham, sausage, corned beef hash, homemade fried potatoes, omelets, Cinnamon French toast, pancakes and a variety of fruits.

 Philippe's wine list has received national recognition for its extensive selection and fair pricing. And Philippe's renowned 10-cent cup of coffee perfectly completes any meal.

 Hours:
6:00 a.m. to 10:00 p.m. daily. Closed Thanksgiving and Christmas.

 Seating:
400 dining. Private rooms are available for large groups and tours.

Key Executives:
Richard P. Binder, General Manager/Partner
John C. Binder, General Manager/Partner