Philippe The Original

A block from Union Station, Philippe The Original fills a squat corner building with sawdust underfoot and an open, communal dining room that hasn’t changed much in decades. Walk in and the long counter stretches along the main floor – this is where orders go straight to the carvers. Most regulars know the rhythm: pick a sandwich, say how you want it dipped, grab a side if you’re hungry, and carry your tray to any open table. Seating runs both downstairs and up, with plenty of space for groups or solo diners. Squeeze bottles of Philippe’s hot mustard sit on every table, and the sawdust on the floor is a detail that sticks with people. The menu is straightforward and old-school. French dip sandwiches anchor the lineup – beef, lamb, turkey, ham, pork, or pastrami, with cheese options like jack or blue. Sandwiches come dipped to your liking: single, double, or just a side of jus. Sides run classic – potato salad, macaroni salad, cole slaw, dill pickles, pickled eggs, and a rotating soup of the day. For breakfast, omelets come out big and loaded with cheese, with coffee poured from battered pots that have probably been in use for years. Drinks cover the basics: sodas, lemonade, juice, Arnold Palmers, and beer. There’s always cherry pie on the counter, and if you like the mustard, you can buy a jar to take home. A small merch section sits near the front, mostly shirts and jars. The place is a time capsule – vintage train memorabilia lines the walls, and there’s a pay phone booth tucked inside for anyone curious enough to try it. TVs hang in a few corners, usually tuned to sports. Most people eat quick and move on, but you’ll see the occasional group hanging around to talk. Parking is handled with two lots out back, which is rare for this part of downtown. The entrance is just off Alameda, and Chinatown is a short walk away if you want to keep exploring after your meal. The whole operation runs on a self-serve rhythm – order, find a seat, eat, and head out.