DTLA, Los Angeles · restaurant
Stepping into this Chinatown landmark is like time-traveling to a 1950s cafeteria. Sawdust on the floor, communal wooden tables, and ten “carvers” flinging steaming meat and dipping rolls in jus right before your eyes. The walls are plastered with century-old memorabilia (Dodger balls, old clippings) anchoring it firmly in LA lore. The ritual is part of the charm: line up, choose your roast, get a double-dipped sandwich and toss on as much house mustard as your sinuses can handle.
Signature hot mustard, made fresh weekly from a secret family recipe since the 1920s.
The original French Dip, accidentally created in 1918 and jus-dipped.
Hard-boiled, pickled in beet juice and spices. Distinctively purple.
The original French dip since 1908. Beef, lamb, pork, or turkey.