"Don't let the name fool you: Much like French fries (Belgian) or French cuffs (British), the French dip is French in name only. Los Angeles' Philippe the Original and Cole's Pacific Electric Buffet both lay claim to the French dip's early 20th century invention. While Philippe's is still going strong, Cole's served its last French dip this summer after more than 100 years in operation."
"French dips are suddenly everywhere, from Bartlett's in Austin, Texas, to Bavette's Steakhouse in Las Vegas. Nationwide chain Capriotti's just launched a Wagyu French dip, and even Panera is serving a "French Ciabatta Dipper" alongside a portion of French onion soup. It seems the nation has gone gaga for what is, at its core, a relatively simple construction: roast beef on a soft roll paired with a side of au jus for dipping."
"Minetta Tavern's horseradish-spiked French dip is paired with an oniony jus, while at Maison Pickle, beef sirloin is layered on house-baked French bread and topped with fried onions, horseradish aioli and Gruyère fondue. This summer, the Big Apple even welcomed French dip concept spot Salt Hank's, where the $28 Pat La Frieda prime rib French dip with seven-hour caramelized onions and roasted garlic aioli is the only thing on the menu."
The French dip is American in origin, with Los Angeles' Philippe the Original and Cole's Pacific Electric Buffet both claiming early 20th-century invention. Cole's closed this summer after more than a century, while Philippe's continues operating. The sandwich has seen a nationwide revival, appearing at independents and chains from Capriotti's and Panera to eateries in Austin and Las Vegas. New York City has become a hotspot for inventive renditions, including horseradish-spiked, Gruyère-topped, and prime rib versions. Food historian Ken Albala connects the craze to interest in regional beef sandwiches and notes the French dip serves as a flexible base for creative variations.
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