In 1918, in the process of making a policeman a sandwich, Mathieu accidentally dropped the sliced french roll into the roasting pan, which was filled with hot juices from the oven. The policeman said he’d still take the sandwich and left. The next day, the same policeman returned with some friends asking for more dipped sandwiches. The rest they say is history.
Philippe’s is still in the location they were in 1951, at a machine shop with a hotel on the second floor. When walking through the doors, you’ll see their unique set-up. Philippe’s has ten servers that they refer to as “carvers.” The carvers are stationed at a long display counter with 10 lines. Once you reach your carver, everything else is done from there. Your carver has everything needed to take your order, make your order and give it to you right there on the spot.
Whether your choice is one of our famous French dip sandwiches, a bowl of chili or a hot cup of coffee, Philippe’s set-up is part of the tradition that has carried on. With the restaurant being family owned, you’ll find an atmosphere and a menu that can always be counted on to be just like the original.
The French pronunciation is “Filleep.”
Juanita Gonzales has been with us since November 1973.
No, the jus is made from the drippings from the roasted meat and is combined with our beef stock to create the flavorful gravy. There is not enough to pass out on the side.