This cavernous landmark, open since 1908, is classic early-LA: there's sawdust on the floor, high stools along shared tables and a bevy of surly servers. Of course, it's an institution that draws heated debate with nearby Cole's, the other French dip palace that swears theirs was the "original."

At the glass-enclosed counter, the anticipation is palpable when customers watch the server make the mouthwatering, addictive beef, pork or lamb French dip sandwiches. The classic dip is nothing like those at chain restaurants—or any other deli, for that matter. After the insides of a crusty roll get dipped in the hot meat juices—once or twice, according to preference—the meat gets piled right on. And that's it, except for sides like pickled eggs, pig's feet and fresh-shredded coleslaw. Of course, there are pots of Philippe's spicy, super-hot mustard on every table: Just a dab'll do ya. A full meal shouldn't cost more than $10, and all that heady old Downtown atmosphere's free. —Lesley Balla