SBROCKS
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2012-08-09 10:35 AM |
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I remember when my Grandparents took me there as a child. There was saw dust on the floor and it had a wonderful smell. In recent years we went back and it just wasn't the same. The dip was just OK.
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COMMENT 306284
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2012-08-09 10:41 AM |
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None of that looked like a french dip! But curious what they used to color the eggs...
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COMMENT 306293P
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2012-08-09 10:53 AM |
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No sammich pics?!?! :-)
I love their mustard but have never been to the restaurant. Lamb for me! (I think maybe they use beet juice for the eggs.)
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SBALAX
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2012-08-09 10:59 AM |
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I've been going to Philippe since I was 12 which was a VERY long time ago. Lamb double dip with swiss, please. I think the quality is every bit as good as it always has been with the only difference being price and the fact that only the lamb is still carved in front of you. The color on the eggs is beet juice. And watch out for the mustard. A little bit goes a long way! It's very easy to go for lunch by taking a Surfliner down and back. It's an easy two block walk from Union Station.
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COMMENT 306305
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2012-08-09 11:10 AM |
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The lamb dip is where its at!!!
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COMMENT 306326
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2012-08-09 11:40 AM |
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I need to stock up again on their mustard. I love it!
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FLICKA
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2012-08-10 09:37 AM |
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The first I ever heard of a French Dip was about mid-1960s. A friend raved about his discovery at the Red Barn in Santa Ynez so off we all went for dinner. I've loved them ever since. Lamb sounds wonderful!
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COMMENT 306774
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2012-08-10 09:48 AM |
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Haven't been since the early 70's and back then the French Dip was amazing! It has been a special feature on the Food Network a few times...would love to try the lamb dip.
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RHS
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2012-08-10 11:02 AM |
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Philipe's claims to have invented the French Dip but Cole's, another downtown LA restaurant also says that. I am so happy to have so many votes for the lamb dip. It has always been my favorite but I prefer it with bleu cheese. Really making me hungry to think of it.
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