[Congressional Record (Bound Edition), Volume 154 (2008), Part 15]
[Extensions of Remarks]
[Pages 21632-21633]
[From the U.S. Government Publishing Office, www.gpo.gov]




TRIBUTE TO PHILIPPE THE ORIGINAL RESTAURANT ON THE OCCASION OF ITS 100 
                            YEAR ANNIVERSARY

                                 ______
                                 

                       HON. LUCILLE ROYBAL-ALLARD

                             of california

                    in the house of representatives

                      Tuesday, September 23, 2008

  Ms. ROYBAL-ALLARD. Madam Speaker, I rise today to congratulate 
Philippe the Original restaurant on the occasion of its 100 year 
anniversary. This historic diner in Downtown Los Angeles in my 
congressional district is legendary for its succulent French dip 
sandwiches.
  Started in 1908 by a French immigrant named Philippe Mathieu, this 
restaurant thrives today at 1001 North Alameda Street, one block north 
of Union Station, at Alameda and Ord Street. In 1927, Philippe Mathieu 
retired and sold the restaurant to two brothers, David and Harry 
Martin. The Martins and their in-laws, the Binders, have owned and 
operated the restaurant ever since.
  On a typical weekday, more than 3,000 customers patronize Philippe's, 
ordering up its renowned beef, lamb, pork and turkey dip sandwiches. 
The restaurant is even busier on Saturdays and Sundays when Philippe's 
dedicated crew serves as many as 4,000 customers who step atop the 
restaurant's sawdust-covered floors to place their orders.
  So what's behind these hearty sandwiches ``dipped'' in a special meat 
juice--or jus, as the French say?
  Starting at 3 a.m., the restaurant's ovens begin the essential task 
of roasting the beef, legs of lamb, pork butts and turkey breasts

[[Page 21633]]

that make up the bulk of Philippe's sandwiches. The dipping jus is made 
by simmering 150 pounds of beef bones with stockpot vegetables for 24 
hours. The stock is then used to deglaze the roasting pans to form a 
unique and flavorful combination. When the sandwiches are assembled, 
the meats are sliced, placed on French rolls from the Frisco Baking Co. 
in Cypress Park, accented with Philippe's homemade mustard and then 
``dipped.''
  While its French dip sandwiches are undeniably the restaurant's main 
draw, Philippe's also serves many other popular timeless dishes that 
made the restaurant a success when it opened a century ago. The menu 
includes: pickled pigs' feet (the restaurant sells 300 pounds a week); 
coleslaw; house-pickled beets; magenta hard-boiled eggs in beet juice; 
fruit pies; baked apples; tapioca pudding; and tart lemonade. Another 
legacy to its days gone by: Philippe's sells a cup of coffee for a mere 
10 cents.
  In addition to the restaurant's tasty fare and reasonable prices, 
Philippe's success and longevity are also attributed to the 
restaurant's hardworking and loyal employees. Many of the restaurant's 
73 employees have worked at Philippe's for more than 20 years and six 
are second generation.
  General Manager Richard Binder said in a recent LA Times article that 
the restaurant prides itself on offering its employees a quality work 
environment. ``We've been union since at least 1954. Our employees say 
they're very happy with their medical plan, which covers spouses and 
children--the whole family,'' Mr. Binder said.
  Madam Speaker, I ask my colleagues to please join me in 
congratulating the Martin and Binder families and the restaurant's many 
dedicated employees on 100 years of continuous operation of Philippe's 
in Los Angeles. I also extend to all of them my best wishes for many 
more years of success ahead, satisfying the sandwich cravings of 
current and future generations of Angelenos and tourists, and I invite 
my colleagues to stop by Philippe's the next time they're in Los 
Angeles to have a great sandwich in the 34th District.

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