City: Los Angeles, CA
Foodie: Jackie, @ThatSportsBabe

Venue: Dodger Stadium, Staples Center
Team: Los Angeles Dodgers (MLB), Los Angeles Lakers (NBA), Los Angeles Clippers (NBA)
Address: 1000 Elysian Park Ave., Los Angeles, California 90012; 1111 S. Figueroa Street, Los Angeles, California 90015

Jackie's Taste

Philippe The Original
1001 N. Alameda St.
Los Angeles, CA 90012
(213) 628-3781

Philippe’s, an institution in downtown Los Angeles, is known not only for its french dip au jus sandwiches but the atomic hot mustard accessory that is "eat at your own risk."

Located on the backside of downtown in a building that was originally a machine shop on the bottom and an Inn on top, it is the go-to place before Dodger, Laker and Clipper games. They serve beer and wine at a price worth going out of your way for to get your grub and chug on before you tackle the expensive concession stands at game-time.

Opened in 1927 (but re-opened in 1951 at this location), Philippe’s has sawdust on the floor and roughly 8 lines across a deli counter. The wait to order your yummies is always a good 10 minutes minimum but worth every second. While they do serve breakfast (all day!) stews, chili and various soups, they are known for their signature sandwiches. You can choose between beef or ham (which they begin serving at 6am) as well as pork, lamb, tuna and turkey. There is also the option of going single dip, double dip or “wet” with the delicious au jus for the accompanying French roll as well as adding American, swiss or bleu cheese. (I recommend plain, no cheese) An array of side dishes are available too for a nominal fee, my favorites being the macaroni salad, potato salad and giant pickles. Word to the wise: Don’t even think of asking them for the "au jus on the side" or ketchup. You WILL be given a very ugly look

Recently featured on the show Man Vs. Food on the Travel Channel, host Adam Richman demonstrated how the fiery mustard was made. Needless to say SARS masks were involved and there were tears and eventual exodus to the parking lot because he “couldn’t take the heat in the kitchen.”. Created in a vat containing 2 gallons of 100 grain white vinegar, 10 gallons of white vinegar, 35 pounds of mustard flour and some paprika and salt, that is only a portion of what they manufacture daily. It is said that they go through 80 gallons of it PER WEEK. The equivalent of cocaine in a paste form, it will nearly put a hole in your nostril from the afterburn thru your sinuses but I guarantee you will not leave hungry or congested from Phillippe’s after a hearty sandwich smothered in signature mustard.

With the emergence of downtown’s new residential communities popping up, the influx of the all-nighter and hungover crowd has boomed making the lines severe morning, noon and night.. Bring your appetite and your patience to this beloved establishment but leave your credit card at home. CASH ONLY.

Black & White photo credit:

11:01 AM | , , | 1 comments »

BallHype: hype it up!

To kick off the 2009 baseball season, our friends at Real Clear Sports put aside ballpark staples to list some of baseball’s fanciest foods. "From Gordon Biersch’s garlic french fries in San Francisco to a BBQ stuffed baked potato in Houston to the Ybor City Cuban in Tampa, the Top 10 Lavish MLB Ballpark Foods are sure to fulfill even the hungriest of appetites."

10:28 AM | | 0 comments »

BallHype: hype it up!