Old West New West Magazine – Your Travel & History Guide for Western Adventures. Enjoy Travel Tips, Discounts, Specials, Restaurant Reviews, National Park Information and Much More… http://www.oldwestnewwest.com/restaurants/delis-and-cafes/feed/atom.html 2012-02-09T20:24:38Z Joomla! 1.5 - Open Source Content Management 2008-08-28T20:38:59Z 2008-08-28T20:38:59Z http://www.oldwestnewwest.com/2008082865/restaurants/delis-and-cafes/french-dips-history-on-a-bun-a-window-into-early-los-angeles.html Mike Harris Mikeharris@oldwestnewwest.com

<span style="font-family: verdana,geneva;"> <table border="0" align="right"> <tbody> <tr> <td><img width="368" src="http://www.oldwestnewwest.com/images/stories/stories/368_philippe-3_crop.jpg" alt="368_philippe-3_crop" height="230" style="margin: 5px;" title="Philippe's in downtown Los Angeles serves up French dip sandwiches like no other place in the West. LFP photo" class="caption" /></td> </tr> </tbody> </table> We love French dip sandwiches - carved slices of just-roasted beef piled on the bottom half of a fresh-baked French roll, a slice of Swiss or provolone on top of that, with the top of the bun quickly dipped in beef au jus and gently pressed on top of the meat.<br /><br />We love the way they get sort of drippy ooey-gooey, and with just a little mustard or horse relish added at the last minute to create kind of a juicy sauce with a kick. A small cup of beef au-jus for dipping ... a couple of cold Kosher dill pickle slices on the side ... the mouth waters just at the thought of it all.<br />

<span style="font-family: verdana,geneva;"> <table border="0" align="right"> <tbody> <tr> <td><img width="368" src="http://www.oldwestnewwest.com/images/stories/stories/368_philippe-3_crop.jpg" alt="368_philippe-3_crop" height="230" style="margin: 5px;" title="Philippe's in downtown Los Angeles serves up French dip sandwiches like no other place in the West. LFP photo" class="caption" /></td> </tr> </tbody> </table> We love French dip sandwiches - carved slices of just-roasted beef piled on the bottom half of a fresh-baked French roll, a slice of Swiss or provolone on top of that, with the top of the bun quickly dipped in beef au jus and gently pressed on top of the meat.<br /><br />We love the way they get sort of drippy ooey-gooey, and with just a little mustard or horse relish added at the last minute to create kind of a juicy sauce with a kick. A small cup of beef au-jus for dipping ... a couple of cold Kosher dill pickle slices on the side ... the mouth waters just at the thought of it all.<br />