>> VISITING WITH HUELL HOWSER IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM-- [CAPTIONING MADE POSSIBLE BY KCET AND PUBLIC TELEVISION AND FRIENDS OF NCI] Huell: WELL, THIS IS GONNA BE AN EXCITING DAY.

IT IS A LITTLE BIT AFTERNOON ON WEDNESDAY, AND WE'RE STANDING OUT HERE IN FRONT OF AN HONEST TO GOODNESS LOS ANGELES LANDMARK.

AND I'M STANDING WITH THE OWNERS OF THIS LANDMARK JOHN AND BILL BINDER.

AND THE LANDMARK REALLY NEEDS NO INTRODUCTION TO PEOPLE WHO HAVE LIVED IN LOS ANGELES A LONG TIME.

IS IT PROPERLY PRONOUNCED PHILIPPE OR PHILIPPE'S?

>> I SAY PHILIPPE.

Huell: FELIPÈ.

>> YEAH.

Huell: BUT IT REALLY CAN BE PRONOUNCED ANY NUMBER OF WAYS?

>> WE REALLY DON'T CARE HOW THE PEOPLE SAY IT, JUST AS LONG AS THEY KEEP COMING.

Huell: OK. AND THEY HAVE BEEN COMING-- >> OH, FOR YEARS AND YEARS AND YEARS.

Huell: FOR A LONG TIME.

>> I WAS HERE 35 YEARS BEFORE I RETIRED AND TURNED IT ALL OVER TO THEM.

Huell: UH-HUH.

>> AND THEY WERE COMING THEN AND THEY'RE COMING NOW.

Huell: WELL NOW, THE BUILDING HAS BEEN HERE FOR HOW LONG?

>> THIS BUILDING WAS RENOVATED THE FIRST TIME AS A RESTAURANT IN 1951.

AND THAT WAS WHEN I JOINED THE COMPANY.

Huell: SO, IT HASN'T--I JUST FOUND OUT THE OTHER DAY, IT HASN'T ALWAYS BEEN HERE, HAS IT?

>> NO, NO.

IT WAS ON THE CORNER OF ALISO AND HEWETT STREETS FOR PROBABLY THE BETTER PART OF 20 YEARS.

Huell: SO, IT STARTED IN WHAT YEAR?

>> IN 1908.

Huell: 1908 AND IT WAS STARTED--HOW DID IT GET THE NAME PHILIPPE'S?

>> WELL, ORIGINALLY, PHILIPPE MATHIEU, HIS WIFE AND A DAUGHTER ORIGINATED THE RESTAURANT AND RAN IT UNTIL 1927, WHEN MY GRANDFATHER AND HIS 2 BROTHERS HARRY, DAVE AND FRANK BOUGHT THE BUSINESS FROM THEM.

THEY HAD OTHER BUSINESSES IN LOS ANGELES.

THEY WERE IN THE LIVERY STABLE--THEY RENTED HORSE AND WAGONS OUT.

AND THEY PICKED UP THE RESTAURANT AS A SIDELINE.

AND IT TOOK OFF.

AND WHEN THE AUTOMOBILE CAME TO PLAY AND THE STABLE DIED OUT, THEY STUCK WITH THE RESTAURANT BUSINESS.

Huell: AND THAT WAS A WISE DECISION, WASN'T IT?

>> IT SEEMED TO BE, YEAH.

THEY WERE FROM KANSAS--FROM KANSAS AND THEY WERE HARD WORKERS.

>> I DON'T THINK THEY KNEW WHAT THEY WERE GETTING INTO AT THE TIME.

Huell: WELL, LET'S GO IN AND SHOW EVERYBODY WHAT THEY WERE GETTING INTO.

BECAUSE WHEN YOU WALK IN, YOU IMMEDIATELY FEEL AT HOME.

NOW, THIS IS--WELL, HERE'S THE SAWDUST ON THE FLOOR.

WE SHOULD POINT THAT OUT RIGHT AWAY.

>> THAT'S BEEN THERE FROM THE BEGINNING.

Huell: WELL, NOT THE SAME SAWDUST.

>> NO, IT GETS SWEPT UP EVERY OTHER NIGHT.

Huell: WHAT IS THE IDEA BEHIND KEEPING THE SAWDUST ON THE FLOOR?

>> GOSH, YOU KNOW, I REALLY DON'T KNOW WHERE THE TRADITION STARTED THERE.

BUT WE'VE MAINTAINED IT.

THEY USE TO HAVE IT IN BUTCHER SHOPS AND ALL OVER.

AND THE CITY IS GOOD ENOUGH TO WORK WITH US TO ALLOW US TO KEEP IT, WHERE THEY'VE ELIMINATED IT IN ALL THE BUTCHER SHOPS TODAY.

BUT IT'S JUST PART OF THE AMBIENCE OF THE PLACE.

IF COFFEE SPILLS OR WHATEVER, IT'S KIND OF A BUILT-IN NON-SKID IN A SENSE.

Huell: AND THESE ARE THE ORIGINAL OLD STOOLS.

THERE AIN'T NOTHING FANCY HERE.

>> THEY'VE COME FROM ALL OVER.

WE HAVE A LOT OF STOOLS THAT WE GOT FROM THE U.S. NAVY--THAT WHEN THEY WOULD BREAK DOWN ON SHIPS, THEY COULD PUT THEM BACK TOGETHER WITH THE STEEL RODS.

AND EVERYTHING WAS VERY MOVABLE.

AND THAT'S HOW WE ACQUIRED A LOT OF THEM.

I'VE GOTTEN A FEW FROM SEARS.

AND I PIECE THEM BACK TOGETHER IS WHAT I DO.

Huell: SO, REALLY NOT MUCH HAS CHANGED IN HERE, HAS IT?

>> THAT'S THE SECRET TO THE WHOLE THING.

WE KIND OF FLOW WITH THE TIDE AND KEEP THINGS AS THEY ARE.

AND IT SEEMS AS THOUGH THAT'S WHAT THE CUSTOMERS REALLY LIKE.

Huell: YEAH.

>> THEY FEEL AT HOME HERE.

AND I SUPPOSE IT'S BECAUSE WE JUST KEEP IT NEAT AND CLEAN AND PRESENTABLE.

Huell: WELL, WE'RE GONNA BE TALKING WITH A LOT OF CUSTOMERS HERE TODAY.

LET'S KIND OF WANDER THROUGH HERE.

ISN'T THIS ANOTHER MEMBER OF YOUR-- >> I'D LIKE YOU TO MEET MY BROTHER.

THIS IS MY BROTHER RICHARD BINDER.

Huell: HOWDY, HOW YOU DOING?

>> FINE.

HOW ARE YOU?

Huell: SO, THIS REALLY IS A FAMILY DEAL, HERE?

>> YES, IT IS.

YEAH.

Huell: NOW, HOW DO YOU DIVVY UP THE RESPONSIBILITY?

>> WELL, RICHARD AND I ARE--WE'RE THE ACTIVE PARTNERS IN THE BUSINESS.

AND WE WORK MONDAY THROUGH FRIDAY, THE BUSINESS PART OF THE DAY.

WE GET UP--I GET UP AT 3:30 IN THE MORNING.

I'M DOWN HERE AT 4:30.

LEAVE AROUND 2:00 AND THEN WE HAVE ANOTHER CREW THAT COMES IN FROM 2:00 TO 10:00.

WE HAVE ALMOST 80 EMPLOYEES, SO IT TAKES A LARGE CREW TO RUN IT.

Huell: WHAT DO YOU DO?

>> WELL, WE KIND OF SPLIT UP THE DUTIES.

AND WE KIND OF INTERMIX IN THE MIDDLE-- SOMEWHERE IN THE MIDDLE BACK THERE IN THE KITCHEN OR THE WAREHOUSE.

Huell: AND HERE'S THE CONSULTANT, OVER HERE.

>> RIGHT.

>> I'M THE GUY THAT STAYS IN THE BACKGROUND AND JUST KEEPS AN EYE ON THEM.

Huell: [LAUGHS] WELL, YOU PROBABLY HAVE SOME SUGGESTIONS FROM TIME TO TIME.

>> EVERY ONCE AND A WHILE I DO.

YEAH.

BUT NOT TOO OFTEN.

I ENJOY MY RETIREMENT VERY, VERY MUCH.

Huell: WELL, CAN WE WALK OVER HERE.

BECAUSE PART OF WHAT'S INTERESTING ABOUT THIS PLACE IS THE SENSE OF COMMUNITY TABLES.

YOU DON'T SEE THAT MUCH IN RESTAURANTS ANYMORE.

>> PEOPLE ARE SECTIONED OFF.

NO, EVERYBODY HERE, THEY JUST BLEND AND BLEND WITH EACH OTHER.

AND YOU'LL SEE WORKING FOLKS, YOU'LL SEE JURORS, YOU'LL SEE JUST THE TOURIST.

AND EVERYBODY SEEMS TO KIND OF ENJOY SITTING TOGETHER.

FOLKS WILL GET INTO CONVERSATIONS WITH EACH OTHER.

Huell: THESE GUYS ARE TALKING.

WHAT ARE Y'ALL TALKING ABOUT OVER HERE?

>> HORSES.

Huell: HORSES?

WHAT ARE YOU TELLING HIM ABOUT HORSES?

>> I'M TELLING HIM ABOUT SHUMACHER.

LOOK AT HIM OVER THERE WITH HIS HELMET AND EVERY THING, AND I MISS HIM.

HEY LISTEN.

I GOT A GREAT MEAL HERE.

I GOT MY BEEF STEW AND I GOT THE COFFEE--9 CENTS, SIR.

DON'T LEAVE UNTIL YOU GET--AND, LET ME TASTE IT.

Huell: [LAUGHS] >> OH, WHAT A BOUQUET OF FLAVOR.

Huell: SO, YOU DIDN'T KNOW YOU WERE GONNA HAVE A COMMERCIAL RIGHT HERE.

>> YOU KNOW.

>> THE BEST THING IS THE BILL, 2.64.

Huell: YEAH.

FOR THE WHOLE WORKS.

>> YEAH.

EAT YOUR HEART OUT--EAT YOU HEART OUT, SIR.

Huell: WELL, LETS WALK DOWN HERE AND TALK TO SOME OF THESE PEOPLE.

HERE'S A LADY WHO'S SMILING.

>> BECAUSE I'VE MET YOU BEFORE.

Huell: OH, WELL, LET'S DON'T TALK ABOUT THAT.

LET'S TALK ABOUT WHAT YOU'VE HAVE FOR LUNCH.

>> OH.

I HAD THE THING I ALWAYS HAVE IN HERE.

I HAVE BEEF DIP DOUBLE DIP AND COLESLAW AND AN ICE TEA AND A PIECE OF CHEESECAKE.

Huell: NOW, HOW OFTEN DO YOU COME DOWN HERE TO EAT?

>> WE'VE BEEN COMING HERE, A COUPLE OF TIMES A MONTH, FOR PROBABLY 30 YEARS.

Huell: REALLY?

>> YEAH.

WELL, ACTUALLY LONGER THAN THAT.

BECAUSE WHEN I WAS LITTLE, MY PARENTS WOULD BRING ME.

SO, WE LOVE THE PLACE.

Huell: AND DOES IT LOOK PRETTY MUCH THE SAME.

YOU GOT THE SAWDUST, YOU'VE GOT THE-- >> I ASSUME THAT IT'S CLEAN SAWDUST.

THAT THEY DO CHANGE THAT.

BUT YES, IT LOOKS THE SAME AND THE FOOD IS WONDERFUL.

AND I'M UNABASHED AND I TELL PEOPLE IT'S MY FAVORITE RESTAURANT IN TOWN.

Huell: IS IT REALLY?

>> I LOVE IT.

Huell: NOW, WHY DO YOU SAY IT'S YOUR FAVORITE?

>> BECAUSE THE FOOD IS ALWAYS GOOD AND THE PEOPLE WHO SERVE IT ARE ALWAYS CONSIDERATE.

AND BECAUSE THAT MAN OVER THERE SPONSORED OUR GRANDSON'S LITTLE LEAGUE TEAM LAST YEAR.

AND I WAS TICKLED TO ACTUALLY MEET RICH-- Huell: OH, YOU DIDN'T KNOW THEM?

>> WHO SPONSORED A LITTLE LEAGUE TEAM THAT OUR GRANDSON WAS ON.

Huell: SPONSORED THEIR LITTLE LEAGUE TEAM?

>> THAT'S RIGHT.

MY SON WAS ON THE LITTLE LEAGUE TEAM AND HER GRANDSON WAS ON THE LITTLE LEAGUE TEAM.

Huell: AH.

>> SO, WE HAVE KIND OF A COMMON BOND THERE.

Huell: SO, WAS THERE A LOT OF THIS KIND OF STUFF GOING ON AROUND HERE.

WITH REGULAR CUSTOMERS.

DO YOU KNOW A LOT OF THESE PEOPLE?

>> WELL, YOU KNOW, WE DON'T KNOW A LOT OF THEM.

BUT YOU KNOW, BY NAME ESPECIALLY.

BUT I SEE THEM BY FACE ALMOST EVERY DAY.

Huell: YEAH.

>> A LOT OF THEM.

THE SAME ONES.

Huell: YEAH.

BECAUSE, I MEAN, I BET I EAT DOWN HERE ONCE EVERY 2 OR 3 WEEKS.

>> YOU DO.

I'VE SEEN YOU HERE SEVERAL TIMES.

AND I THINK WHEN YOU'RE ON YOUR DIFFERENT MOVIE LOCATIONS, THEN YOU JUST ENJOY COMING IN.

YOU KNOW, IT'LL BE CONSISTENT, QUICK AND YOU'RE COMFORTABLE.

EASY IN, EASY OUT.

Huell: WELL, LET'S TALK TO A FEW MORE PEOPLE OVER HERE.

HERE'S A GUY.

YOU'RE HAVING A DOUBLE DIP?

>> I CAN'T TALK NOW.

Huell: [LAUGHS] HE'S REALLY HAVING A DOUBLE DIP.

I CAUGHT HIM WITH IT IN HIS MOUTH.

YOU'RE THROUGH WITH YOURS SO, I KNOW YOU CAN TALK.

TELL US A LITTLE BIT ABOUT THIS PLACE?

>> WELL, I CAME HERE FIRST BACK IN 1930s WHEN I WAS A LITTLE KID.

AND IT USED TO BE OVER AT THE OTHER SIDE OF THE FREEWAY.

AND WHEN THE FREEWAY CAME THROUGH, THEY HAD TO MOVE IT.

SO, THIS IS THE NEW LOCATION FOR ME.

I REMEMBER THE BIG GLASS TOP TABLES THAT WERE ABOUT AN INCH THICK.

BUT THAT WAS BEFORE FORMICA AND SO ON.

BUT THEY GOT A FORMULA THAT WORKS AND THEY HAVEN'T CHANGED IT, EVER SINCE I CAN REMEMBER IT.

Huell: WELL NOW, YOU'RE A JUROR.

THAT'S WHY-- >> YEAH, THAT'S WHY I'M DOWNTOWN.

I WOULDN'T NORMALLY BE DOWN HERE HAVING LUNCH.

BUT I HAD A LUNCH BREAK, AND I THOUGHT I'LL WALK OVER TO PHILIPPE'S AND HAVE A SANDWICH.

Huell: NOW HERE'S A COUPLE SITTING BACK IN THE BOOTH.

YOU ALL ARE PRIVATE.

YOU'RE HAVING A PRIVATE LUNCH BACK THERE.

HOW YOU DOING?

>> ALL RIGHT.

YEAH, I'M MAL AND MOLLY, WE'RE UP FROM SAN DIEGO.

I'VE BEEN COMING HERE SINCE 1960.

Huell: REALLY?

>> THAT'S WHY WE STOPPED IN HERE.

I LOVE THIS PLACE.

THEY DON'T HAVE ANYTHING LIKE THIS IN SAN DIEGO.

SO, THAT'S WHY WHEN I COME UP HERE--USED TO LIVE IN PASADENA, ALWAYS GO TO PHILIPPE'S.

Huell: WELL, WELCOME HOME.

>> ALL RIGHT.

THANK YOU VERY MUCH.

Huell: GOOD TO SEE YOU ALL.

NOW, WE'RE GETTING TO WHAT IS ONE OF THE MOST INTERESTING PARTS OF THE PHILIPPE DINING EXPERIENCE.

AND THAT IS THE LINE.

>> THE SERVING AREA.

Huell: THE SERVING AREA.

LET'S MOVE BACK OVER HERE SO WE CAN GET A GOOD SHOT OF IT.

BECAUSE IT'S REALLY INTERESTING HERE AT THE REAL RUSH HOUR, THE LINE COMES ALL THE WAY OUT.

>> THEY DO, THEY COME ALL THE WAY BACK TO THE WALLS.

Huell: AND THE OTHER INTERESTING PART OF IT IS THE MIXTURE OF PEOPLE IN THE LINE.

YOU SEE EVERYBODY HERE.

>> EVERYBODY HAS TO LINE UP FOR THEIR LUNCH.

AND WE HAVE 10 DIFFERENT SERVING PEOPLE UP THERE.

SO, WE CAN BREAK GROUPS DOWN AND WE CAN SERVE PEOPLE RELATIVELY QUICK.

WE FIGURE IT'S ABOUT A 7 TO 10 MINUTE WAIT AT MAX, EVEN WHEN THEY'RE BACK TO THE WALLS.

Huell: BUT WHEN PEOPLE ARE WAITING, IT'S AN OPPORTUNITY FOR THEM TO TALK WITH NEW PEOPLE, TALK WITH THEIR FRIENDS.

THERE'S ALWAYS CONVERSATION GOING ON.

>> THEY GET TO KNOW EACH OTHER.

AND EVEN PEOPLE THAT DON'T SOCIALIZE A LOT WITH OTHER FOLKS ALWAYS SEEM TO ENJOY A CONVERSATION.

IT SEEMS LIKE IT COMES NATURAL.

Huell: SO, THE LINE IS PART OF IT?

>> IT'S PART OF THE PLACE, EXACTLY.

Huell: LET'S WADE RIGHT IN THE MIDDLE OF IT.

WHAT ARE WE TALKING ABOUT IN LINE OVER HERE?

>> WORK.

>> ABOUT WORK.

>> Huell: UH-HUH.

YEAH.

YOU LOOKED VERY ANIMATED.

>> TRYING TO BUILD UP THE LUNCH.

Huell: I GOT IT.

I GOT IT.

NOW, YOU KNOW HOW TO WORK THE LINE, ARE YOU A REGULAR OVER HERE?

>> UH, PRETTY MUCH.

I COME HERE ALL THE TIME, YEAH.

Huell: YOU DON'T GET FRUSTRATED BY STANDING IN LINE OR IS THAT JUST PART OF IT?

>> NO, YOU GET TO TALK ABOUT OTHER THINGS WHILE YOU GET IN LINE.

Huell: YEAH.

YEAH.

>> DEFINITELY WORTH IT.

Huell: SO, YOU KEEP COMING BACK, TOO?

>> 35 YEARS.

Huell: REALLY?

>> SINCE I WAS A BABY.

MY PARENTS FIRST DATE WAS HERE, SO.

Huell: YOUR PARENTS FIRST DATE WAS HERE?

>> YEP.

Huell: WOW.

>> IT'S KIND OF FUN.

Huell: WELL, WELCOME BACK.

>> WELL, THANK YOU.

Huell: YOU'RE SMILING.

>> HOWDY, HUELL, HOW YOU DOING?

Huell: IS THAT BECAUSE YOU'RE TOWARD THE FRONT OF THE LINE?

>> HAVE YOU GOT TO THE MUSTARD YET?

HAVE YOU TRIED IT, THAT'S THE ONLY REASON TO COME HERE-- Huell: HOT MUSTARD.

>> OH, IT'S GOOD FOR YOUR NOSE.

IT CLEARS YOUR SINUSES.

Huell: WHAT DO ORDER WHEN YOU COME?

>> ME?

ALWAYS LAMB.

I LOVE THE LAMB HERE--LAMB SANDWICHES.

Huell: NOW, IS THAT BECAUSE YOU'VE TRIED EVERY THING ELSE AND YOU'VE SETTLED ON THE LAMB, OR YOU JUST GOT HOOKED ON THE LAMB AND STAYED WITH IT?

>> I'VE TRIED--IT STARTED WITH THE BEEF, BUT I GOT HOOKED ON LAMB.

I LOVE LAMB SANDWICHES AND THEY DO A REALLY GOOD JOB HERE.

Huell: YEAH.

>> IT'S REALLY GREAT.

Huell: AND THIS GUY IS ORDERING--WHAT ARE YOU HAVING?

>> UH, BEEF.

Huell: BEEF.

SEE THERE'S A--THEY DON'T AGREE ON IT.

BUT THAT'S OK. HOWDY.

>> HI THERE.

Huell: WHAT ARE WE HAVING FOR LUNCH TODAY?

>> DOUBLE DIP PORK, POTATO SALAD.

Huell: DOUBLE DIP PORK?

>> DOUBLE DIP PORK.

Huell: POTATO SALAD.

>> POTATO SALAD.

Huell: YOU SAY THAT LIKE THERE'S NO DEBATE IN YOUR MIND.

>> NONE.

I'VE BEEN COMING HERE FOR 45 YEARS NOW, AND IT'S THE PORK I GO FOR.

Huell: YEAH.

ALL RIGHT.

WE HAD ANOTHER GUY WHO WAS GOING FOR THE LAMB.

AND WHAT ARE YOU GOING FOR?

>> I'M GOING FOR, TODAY, THE POTATO SALAD.

I'VE NEVER TRIED IT.

AND I'M HAVING ONE OF THE DELICIOUS ROAST--WHAT DO THEY CALL IT, HONEY?

ROAST DIPS.

Huell: DOUBLE DIP.

>> DOUBLE DIP.

Huell: DOUBLE DIP.

YOU'RE HAVING THE DOUBLE DIP?

>> NO, I'M GOING TO HAVE THE SINGLE DIP.

WE'RE MARRIED.

BUT I'M STILL GOING TO HAVE THE SINGLE DIP.

I'M NOT GOING TO AGREE WITH HER.

[BOTH LAUGH] >> LIBBY USED TO LIVE HERE IN BURBANK.

AND WHEN SHE CALLED ME TO SAY SHE WAS COMING BACK FROM TENNESSEE TO CALIFORNIA, SHE SAID THAT THE 2 PLACES SHE WANTED TO EAT WERE HERE AT PHILIPPE'S AND THEN WE'RE GONNA GO AND HAVE CHOCOLATES AT OLVERA STREET.

>> SO, I'VE GOT A HEALTHY APPETITE.

WHAT CAN I SAY?

>> SO, YOU HAVE FOND MEMORIES OF PHILIPPE'S?

>> YES, I DO.

Huell: AND WHAT IS IT YOU ORDERED AFTER ALL THESE YEARS IN TENNESSEE AND COMING BACK TO L.A.?

>> BEEF DIP, COLESLAW, CHEESE CAKE AND ICE TEA.

Huell: NOW, YOU KNEW WHAT YOU WANTED RIGHT AWAY, DIDN'T YOU?

>> BEFORE I LEFT TENNESSEE.

All: [LAUGHTER] Huell: WELL, WELCOME BACK TO L.A. >> THANK YOU VERY MUCH.

Huell: AND ENJOY YOUR MEAL.

>> I WILL MOST DEFINITELY.

Huell: LOOK AT THIS?

THIS IS GREAT.

HOWDY FELLOWS.

WHAT ARE WE HAVING FOR LUNCH TODAY?

>> OH, WE'RE GONNA HAVE A PORK DOUBLE DIP.

Huell: PORK DOUBLE DIP?

>> YOU BETCHA.

>> ROAST BEEF.

Huell: ROAST BEEF.

>> I'M GONNA HAVE A LAMB SANDWICH.

Huell: LAMB SANDWICH.

>> BEEF.

Huell: BEEF.

WELL.

WE GOT A LITTLE BIT OF EVERYTHING.

AND LOOK AS THIS GUY.

YOU'RE LOADED DOWN.

>> YEP.

Huell: NOW, THAT NO ALL FOR YOU OBVIOUSLY.

>> NO, A FRIEND OF MINE.

Huell: WHAT HAVE YOU GOT HERE?

>> I' GOT A BEEF DIP, A PORK DIP, COFFEE, 2 COLESLAWS, A JAR OF MUSTARD AND SOME OTHER-- Huell: AND SOME OF THE FAMOUS COFFEE THERE.

>> SOME OF THE COFFEE, RIGHT.

>> ENJOY.

WHERE ARE YOU--LET'S WALK OVER WITH YOU.

WHERE ARE YOU TAKING THIS?

>> AROUND THE BACK.

Huell: SO, THE DEAL IS WHEN I COME HERE, I ALWAYS HAVE MY FRIENDS GO FIND A PLACE AT THE TABLE, RIGHT.

>> THAT'S WHAT WE DID.

>> AND THEN YOU GET--SOMEBODY DECIDES WHO'S GONNA STAND IN LINE AND GET THE FOOD.

>> RIGHT.

Huell: AND THEN YOU HAVE TO FIND-- >> WHERE HE WENT.

Huell: THE TABLE WHERE YOUR FRIEND WENT.

>> RIGHT.

Huell: AND GO GET TO HIM.

SO, WE'RE LOOKING FOR HIM.

>> WE TOOK THE GREEN LINE TO THE BLUE LINE TO THE RED LINE UP HERE TODAY.

Huell: TO COME TO LUNCH?

>> YEAH.

Huell: THAT'S QUITE AN EXCURSION.

ARE YOU SURE HE'S BACK HERE?

>> I THOUGHT HE WAS.

BUT WHERE IS HE AT?

Huell: YEAH.

>> HUH.

MAYBE HE WENT TO THE BATHROOM, I'LL HAVE TO FIND ANOTHER FRIEND.

Huell: WELL, WAIT A MINUTE.

WE GOTTA FIND HIM.

>> OK. Huell: SEE THIS IS--THIS THE FUN PART.

>> HERE'S YOUR PARTNER RIGHT HERE.

>> THERE YOU ARE.

Huell: THERE WE'D LOST YOU.

WE WERE SAYING, THE DEAL IS THAT WHEN 2 PEOPLE COME, ONE GOES TO FIND A PLACE AT THE TABLE AND THE OTHER GOES TO GET-- >> EXCEPT I GOT SIDE-TRACKED TALKING TO THE OWNER HERE.

Huell: SO, YOU ALL KNOW EACH OTHER.

>> WELL, I FOUND OUT THAT HE KNOWS MY NEIGHBOR WHO LIVES 2 DOORS DOWN.

AND BOTH THESE GENTLEMEN WORK FOR NORTHROP AIRCRAFT AND MY NEIGHBOR'S AN ENGINEER WITH NORTHROP, SO.

>> AND ON THE WAY OVER, I WAS TELLING HIM ABOUT YOUR SHOW AT THE L.A. LIBRARY.

AND THAT NICE SPOT OUT THERE TO EAT AND EVERYTHING, AND HOW NICE THAT WAS.

BUT WE CAME DOWN SPECIFICALLY TO EAT HERE.

Huell: GREAT.

WELL, I'M GLAD YOU ALL FOUND EACH OTHER.

ENJOY THE MEAL.

>> THANKS.

NICE TALKING TO YOU GUYS.

Huell: THAT'S AMAZING.

THERE'S A LOT OF THIS CONNECTION GOING ON HERE, ISN'T IT?

>> YES, THERE IS.

WOULD YOU LIKE TO GO BEHIND THE SERVING COUNTER AND SEE WHERE IT ALL HAPPENS?

Huell: I'D LOVE TO.

I'VE BEEN COMING HERE FOR YEARS, AND I'VE NEVER BEEN BEHIND THE COUNTER.

>> WELL, I'LL TAKE YOU BACK AND SHOW YOU WHERE THE ACTION IS.

Huell: ALL RIGHT.

COME ON, LET'S GO.

COME ON WITH US.

WE'RE GOING INTO THE KITCHEN.

BEHIND THE COUNTER.

>> OH, WE GOTTA--HOLD ON.

>> UH, ONE OF THE THINGS I THINK YOU MIGHT NOTICE DOWN HERE IN THE KITCHEN IS THE SIZE OF IT.

FOR THE AMOUNT OF BUSINESS THAT WE DO, IT STILL AMAZES ME THAT WE CAN TURN OUT AS MUCH FOOD AS WE DO, IN THE GIVEN TIMES THAT NEED TO.

Huell: IT'S REALLY NOT THAT BIG A KITCHEN.

BUT THEN YOUR MENU REALLY IS RATHER-- >> LIMITED.

Huell: LIMITED.

>> REALLY.

Huell: AND THAT'S ONE REASON WHY WE CAN DO IT.

BECAUSE WE DON'T HAVE A LOT OF INDIVIDUAL PREPARATIONS TO MAKE.

Huell: ALL RIGHT.

LET'S GET OUT--LET'S GET OUT HERE THROUGH THE--I FEEL LIKE I'M WALKING INTO HALLOWED GROUND HERE.

>> HERE YOU ARE.

THIS IS WHERE IT ALL TAKES PLACE.

Huell: LOOK AT THIS.

OH, LOOK.

THIS IS WONDERFUL.

THERE'S SUCH A WONDERFUL ENERGY BACK HERE.

>> WELL, THERE'S A LOT OF HUSTLE, BUSTLE GOING ON RIGHT NOW.

BUT THEY'RE ALL BUSY.

Huell: NOW, EXPLAIN TO PEOPLE WHO'VE NEVER BEEN HERE BEFORE HOW THIS WORKS.

LET'S STAND OVER HERE SO LOUIE CAN GET A SHOT.

>> AS A CUSTOMER APPROACHES THE COUNTER, HE'S HAD A WHILE TO LOOK AT THE MENU BOARDS UP OVER HEAD.

AND ALSO TO EXAMINE THE DISPLAY CASE WHERE THE DIFFERENT SALADS AND DESSERTS ARE.

SO, BY THE TIME THE CUSTOMER GETS TO THE COUNTER, HE HAS A PRETTY GOOD IDEA OF WHAT HE WANTS.

IF THEY'RE NEW TO TOWN, THE GIRLS ARE MORE THAN WELCOME TO HELP THEM THROUGH THE MENU.

BUT BASICALLY THEY KNOW WHAT KIND OF SANDWICHES THEY WANT.

AND EACH GIRL PREPARES AN ORDER IN ITS ENTIRETY.

YOU DON'T GO FROM ONE SPOT TO THE NEXT.

SO, ONCE YOU'VE REACHED THIS POINT, YOU REALLY CAN CONSIDER YOURSELF THERE.

Huell: SO, WHAT WE'VE GOT IN HERE, THIS IS THE FAMOUS COLESLAW.

>> WE'VE GOT COLESLAW, WE'VE GOT POTATO SALAD, MACARONI SALAD.

Huell: OK, COLESLAW, POTATO SALAD, MACARONI-- >> KOSHER DILL PICKLES.

Huell: KOSHER DILL PICKLES OVER HERE, LOUIE.

>> WE'VE GOT PIG KNUCKLES BACK IN THE-- Huell: WELL, I DON'T THINK MANY PEOPLE EAT THE PIG KNUCKLES.

>> WE DO OVER 300 POUNDS A WEEK.

Huell: OF PIG KNUCKLES?

>> AND MOVIE ACTOR CHILL WILLS, WHO I GUESS HE'S PASSED AWAY NOW--BUT HE USED TO BRING HIS OWN GALLON JARS IN AND WE'D FILL THEM UP FOR HIM.

Huell: REALLY?

>> YEAH.

YEAH.

Huell: NOW, HOW MANY OF THESE WAITRESSES HAVE BEEN HERE FOR A LONG TIME?

>> GOSH, THIS LADY HERE HAS PROBABLY BEEN HERE 30 YEARS, CELIA REYES.

Huell: RIGHT HERE IN FRONT?

>> RIGHT HERE.

Huell: HI, HOW ARE YOU DOING?

>> FINE.

Huell: I HEAR YOU'VE BEEN HERE FOR A FEW YEARS.

>> 37 YEARS.

Huell: CAN YOU SHOW US HOW YOU MAKE A DOUBLE DIP.

WHAT DID YOU JUST DO THERE?

>> BOTH SIDES.

THIS AND THIS YOU DIP IN THIS.

Huell: AND YOU DIP IT IN THE-- >> YEAH.

Huell: OH, SHE'S DIPPING.

>> LIKE THIS.

Huell: AND THAT'S IT?

>> THAT'S IT.

Huell: SO, YOU REALLY CUT--THEY CUT BIG-- >> WE'RE ROASTING ABOUT 45 LEGS OF LAMB A DAY NOW.

AND A LOT OF FOLKS COME SPECIFICALLY FOR THE LAMB.

THEY SAY THEIR WIFE DOES A GOOD LEG AT HOME.

BUT I THINK IT'S WHEN YOU COOK 8 AND 10 TOGETHER IS WHEN THEY ALL BLEND EACH OTHER'S JUICES.

Huell: NOW, LET'S WATCH WHAT SHE'S DOING.

'CAUSE SHE'S CUTTING THE BUNS HERE.

IS THIS GONNA BE A DOUBLE DIP OR A SINGLE DIP?

>> WHAT DO YOU WANT, SIR, DOUBLE DIP OR SINGLE DIP?

>> SINGLE.

Huell: SINGLE DIP.

SO, YOU'RE PUTTING THE LAMB ON THE BUN.

>> YES.

Huell: I'VE NEVER WATCHED IT BEING MADE UP CLOSE.

OH-OH, SHE DIPPED IT RIGHT IN.

NOW, SHE'S GONNA DIP THE NEXT ONE HERE IN JUST A SECOND.

SHE FILLS IT FULL OF LAMB.

YOU PUT THE END OF THE KNIFE IN THE BUN?

>> YES.

Huell: AND DIP IT RIGHT IN.

HA.

THAT'S IT.

>> 2,200 TIMES A DAY.

Huell: IT'S A PRETTY SIMPLE RECIPE, ISN'T IT?

>> YES, I THINK THAT'S ONE OF THE SECRETS IS SIMPLICITY.

Huell: THIS IS WONDERFUL.

OH, AND HERE ARE THE EGGS, THE FAMOUS PICKLED EGGS.

>> WE DO 300 DOZEN EGGS A WEEK.

WE PICKLE THEM--WE BOIL AND PICKLE THEM OURSELVES.

IT'S DONE IN A RED BEET JUICE AND PICKLING SPICES.

AND THEY'RE REALLY QUITE TASTY.

Huell: UH-HUH.

A LOT OF FOLKS COME... JUST FOR THE EGG.

I'VE NEVER HAD A PICKLED EGG.

>> YOU'LL HAVE ONE TODAY.

Huell: NOW, THIS GUY--I OVERHEARD YOU.

YOU WERE GIVING SPECIAL INSTRUCTIONS.

>> THAT'S RIGHT.

I'M VERY PARTICULAR.

Huell: WHAT DID YOU TELL HER?

>> UH, 2 ORDERS, ONE DOUBLE DIP SLICED TURKEY SANDWICH, POTATO CHIPS, COLESLAW, SOUR PICKLES SLICED.

Huell: YEAH, BUT SLICED.

YOU WANT IT SLICED.

>> RIGHT.

EASIER TO HANDLE THAT WAY.

Huell: SO, YOU KNOW HOW TO ORDER WHEN YOU COME IN HERE.

>> I'VE BEEN HERE FOR A LONG TIME, COMING BACK AND FORTH.

GOOD PLACE.

Huell: YEAH.

NOW, DO YOU LINE UP FOR A PARTICULAR WAITRESS OR DOES IT MAKE ANY DIFFERENCE?

>> THE SHORTEST LINE, THAT'S WHERE YOU'LL FIND ME.

Huell: [LAUGHS] AND HERE'S SOME HAPPY LADIES OVER HERE.

HOWDY.

>> YOU KNOW WHY WE'RE HERE?

BECAUSE OF YOU.

>> BECAUSE OF YOU.

WE JUST WENT TO ANGEL FLIGHT, AND NOW WE CAME DOWN HERE.

Huell: YOU KNOW, YOU'VE BEEN HERE BEFORE.

>> OH, YEAH.

I WAS HERE, AS A CHILD.

>> WE'RE DATED.

Huell: WELL, WELCOME BACK.

>> YEAH.

>> HI THERE.

Huell: HI.

YOU'VE BEEN DOWN HERE A LOT?

>> OH, PLENTY OF TIMES SINCE A LITTLE KID.

SOME MY MOTHER WAS HERE GOING TO QUEEN OF ANGELS AS WELL.

Huell: REALLY?

>> YEAH, BACK FIFTIES AND EVEN BEFORE HER TIME WITH MY GRANDMOTHER.

Huell: WOW.

WELL, IT'S A TRADITION, ISN'T IT?

>> GOOD FOOD.

Huell: YEAH.

>> YOU COME BACK TO THE PLACES YOU LIKE.

EVEN IF IT'S FAR AWAY.

Huell: WELL, WELCOME BACK.

>> THANK YOU.

Huell: I'M STANDING IN YOUR WAY, AND I APOLOGIZE FOR THAT.

THEY'VE GOT WORK TO DO.

THEY'RE DIPPING--OH, SHE'S GETTING READY TO DIP, LOUIE.

COME OVER HERE.

SHE'S GONNA DIP.

COME ON OVER HERE, LOUIE.

THERE SHE GOES.

DIP ONE, THEN SHE SLICES IT.

DIP TWO, THEN SHE SLICES IT.

SHE'S GOT 2 PLATE LOADS.

LET'S SEE-- CAN WE TAKE A LOOK AT THEM?

THERE THEY ARE.

AH, THEY LOOK GREAT.

WHO CAME UP WITH THE IDEA OF DIPPING?

>> WELL, THE WAY THE STORY GOES.

PHILIPPE WAS IN THE DELI BUSINESS AND HE WAS PREPARING LUNCH FOR A POLICEMAN.

AND APPARENTLY THE SANDWICH FELL INTO THE GRAVY.

AND THE POLICEMAN TOLD HIM THAT HE WOULD TAKE IT ANYHOW.

AND THE NEXT DAY HE CAME BACK, HE SAID, "THAT WAS SO GOOD, COULD YOU HAVE THAT HAPPEN AGAIN?"

AND THAT WAS, KIND OF, AS I UNDERSTAND, THE BEGINNING OF THE FRENCH DIP SANDWICH.

Huell: SO, IT REALLY STARTED AS AN ACCIDENT.

>> BY A MISTAKE.

BY A MISTAKE.

Huell: [LAUGHS] WELL THAT WAS A GOOD MISTAKE.

>> LOTS OF FRESH ROASTINGS AND LOTS OF CONSISTENT FRESH FOOD.

Huell: OH, HERE COMES THE LEMONADE.

OH, LET ME HOLD THAT UP.

BECAUSE THIS IS ANOTHER ONE OF YOUR STAPLES HERE.

>> WE GET A LOT OF LEMONADE AND ICE TEA SALES.

AND GOSH, MAYBE 60 GALLONS A DAY.

Huell: OF TEA?

>> OF LEMONADE.

TEA IS PROBABLY 30 OR 40 GALLONS ON A HOT DAY.

Huell: Y'ALL DID GOOD WITH THE TEA.

YOU KNOW WHAT TO ORDER, DON'T YOU?

>> [LAUGHS] Huell: WHO'S GETTING THE BEER?

>> GRANDMA.

Huell: [LAUGHS] >> I'M NOT DRIVING.

I'M NOT DRIVING.

Huell: THERE'S NOTHING FANCY IN HERE.

>> THERE REALLY ISN'T.

NO.

THE BUILDING, I MEAN, THE DECOR IS ABOUT AS SIMPLE AS YOU CAN GET.

AN OLD MACHINE SHOP AND A HOTEL UPSTAIRS THAT WAS CONVERTED TO A RESTAURANT.

AND WE JUST MADE IT GO.

JUST A LOT OF LUCK, I GUESS.

Huell: WONDER WHY THEY'RE NOT MORE PLACES LIKE THIS IN TOWN?

>> WE'RE FORTUNATE ENOUGH TO OWN OUR GROUND.

I THINK IF WE WERE IN A LEASE SITUATION, THE 3.50 SANDWICH WOULD PROBABLY LOOK MORE LIKE 5.50.

AND WE CAN GIVE A FULL LUNCH FOR, I WOULD SAY, PROBABLY 5 AND A QUARTER--SANDWICH, SALAD, BEVERAGE, DESSERT AND I THINK THAT'S WHAT THE FOLKS LOOK FORWARD TO.

THEY'RE REALLY GETTING A PRETTY FAIR SHAKE.

Huell: SO, YOU'RE MAKING MONEY OFF VOLUME, REALLY, AREN'T YOU?

>> EXACTLY.

WE DEPEND ON VOLUME.

OUR PARKING IS VERY IMPORTANT TO US.

WE OFFER FREE PARKING.

WE'VE GOT TO GET THE PEOPLE, GET THEM IN AND GET THEM OUT TO BE SUCCESSFUL.

YEAH.

Huell: UH-HUH.

WELL, EVERYBODY'S SMILING.

>> OH, YEAH.

Huell: YOU'RE SMILING.

>> YES.

Huell: YOU'RE ALWAYS SMILING?

>> EVERY DAY.

Huell: THESE CUSTOMERS DON'T GET ON YOUR NERVES?

>> NO.

WHY?

Huell: WELL, DO THEY KNOW WHAT THEY WANT OR DO YOU HAVE TO HELP THEM ALONG A LITTLE BIT?

>> YES, I HELP EVERY THING.

A LONG TIME.

Huell: ALL RIGHT.

LET'S SEE WHAT THIS LADY'S GONNA ORDER.

>> I'D LIKE A ROAST BEEF SANDWICH, DIPPED ON ONE SIDE AND MAYONNAISE ON THE OTHER.

AND POTATO SALAD AND A LEMONADE.

AND THIS WILL BE TO GO.

>> ALL RIGHT.

>> I HAVE NEVER HEARD OF A SANDWICH DIPPED ON ONE SIDE AND MAYONNAISE ON THE OTHER.

>> I LIKE MAYONNAISE AND I LIKE THE DIP.

SO, I GET A LITTLE BIT OF EACH.

>> THE MEAT, WE PUTTING ON.

AND WITH-- Huell: DIP IT IN THERE.

>> AND WE SLICE IT FOR THE CUSTOMER.

Huell: SLICE IT RIGHT IN HALF.

>> UH-HUH.

Huell: HOW MANY OF THESE DO YOU FIGURE YOU'VE MADE?

>> A LOT.

A LOT.

Huell: WELL, YOU'RE STILL SMILING.

ARE THE CUSTOMERS PRETTY GOOD CUSTOMERS?

>> OH, YES.

THEY LOVE MY LINE.

VERY NICE CUSTOMER.

ALL THE TIME ON MY LINE.

Huell: YEAH.

THEY'RE ALL SMILING.

SO, YOU KNOW HER NAME?

>> YES, I DO.

I'VE BEEN COMING HERE.

MY GRANDMOTHER USED TO BRING ME HERE WHEN I WAS 2, 3 YEARS OLD.

WE WOULD COME HERE BEFORE WE WOULD GO TO THE BALLGAMES AT NIGHT.

COME AND HAVE A FRENCH-DIP SANDWICH AND THEN GO TO THE BASEBALL GAMES UP IN CHAVEZ RAVINE.

Huell: SO, DO YOU LITERALLY STAND IN LINE SO YOU CAN GET MARTHA AS YOUR-- >> ABSOLUTELY.

ABSOLUTELY.

MARTHA'S THE BEST.

Huell: WELL, CONGRATULATIONS.

>> THANK YOU.

Huell: SHE'S BEEN HERE 22 YEARS AND I HAVE A FEELING YOU'RE NOT GOING ANYWHERE ANYTIME SOON.

YOU'RE GONNA BE AROUND FOR A WHILE.

>> OK.

I WANT TO TELL YOU SOMETHING.

I WENT TO NEW YORK TO LIVE FOR 2 MONTHS AND I COME BACK.

OK, BECAUSE I MISS THIS JOB.

I MISSED PHILIPPE.

YES, AND I COME BACK.

Huell: AFTER 2 MONTHS IN NEW YORK, YOU CAME HOME.

>> THAT MIGHT HAVE BEEN ENOUGH TIME FOR ANYBODY IN NEW YORK.

Huell: [LAUGHS] >> BUT WE WERE GLAD TO GET HER BACK.

WE REALLY WERE.

I HATED TO SEE HER GO AND I NEVER THOUGHT I'D SEE HER AGAIN.

BUT THEN SHE GRACED US ONE DAY AND SAID "CAN I HAVE MY JOB BACK?"

I SAID, "WHEN CAN YOU START?"

Huell: WOW.

>> AND STARTED THEN.

YES.

YES.

Huell: WELL, YOU'RE HOME AGAIN.

>> OH, I AM.

I AM.

AND I'M SO HAPPY.

I'M SO HAPPY.

OK, I MISS MY PEOPLE.

Huell: WELL, WE'RE FINISHING UP RIGHT HERE.

LET ME THANK YOU VERY MUCH FOR THE TOUR.

>> IT'S BEEN OUR PLEASURE TO HAVE YOU.

AND THANKS FOR COMING.

Huell: THANK YOU, SIR.

>> I'LL LOOK FORWARD TO SEEING YOU AGAIN.

I'M SURE I'LL SEE YOU SOON.

Huell: I'LL BE BACK.

THANK YOU, SIR, VERY MUCH.

AND WE'VE GOT SOME NEW FRIENDS HERE.

I KIND OF PLOPPED DOWN AT Y'ALL'S TABLE, UNINVITED.

>> YES, YOU DID.

Huell: BUT THAT'S PART OF THE PHILIPPE'S TRADITION, YOU KNOW.

>> YES, I KNOW.

THAT'S WHY WE COME HERE.

Huell: COMMUNITY EATING.

AND I'VE GOT MY FAVORITE MEAL.

THIS IS MY STAPLE HERE.

THIS IS THE DOUBLE DIP ROAST BEEF WITH THE PICKLES, THE COLESLAW, THE LEMONADE AND THE KILLER MUSTARD.

RIGHT?

>> IT'LL PUT YOUR EYES OUT.

>> A LITTLE BIT GOES A LONG WAY.

Huell: THAT'S RIGHT.

BE VERY CAREFUL WITH THE WAY YOU APPLY THE MUSTARD TO YOUR DOUBLE DIP.

YOU KNOW THAT THOUGH?

YES.

AND I HAVEN'T APPLIED IT YET.

I'M GONNA WATCH YOU.

Huell: OK, YOU JUST PUT A LITTLE BIT ON.

IT'S VERY HOT AND THERE IS THE DOUBLE DIP, AND THAT'S BEEN OUR DAY AT PHILIPPE'S A TRUE LOS ANGELES LANDMARK.

THIS IS A TRADITION THAT'S BEEN GOING ON SINCE 1908, RIGHT?

>> 1908.

>> YOU'VE BEEN BURNING PEOPLE UP WITH THIS MUSTARD FOR OVER 85 YEARS, 90 YEARS, NOW.

>> ALMOST 90 YEARS NOW.

>> I BELIEVE OLD PHILIPPE BROUGHT IT OVER ON THE BOAT WITH HIM.

Huell: [LAUGHS] WELL, IT'S BEEN A GREAT DAY HERE.

I HIGHLY RECOMMEND THIS PLACE IF YOU HAVEN'T BEEN HERE.

THIS IS OLD L.A. AT IT'S BEST.

VERY MUCH ALIVE AND WELL, DOWN HERE ON THE INTERSECTION OF ORD AND ALAMEDA.

RIGHT ACROSS FROM THE TRAIN STATION.

FROM THE TRAIN STATION.

OK, TIME HAS PASSED AND WE ARE BACK AT GOOD OLD PHILIPPE'S.

SOME THINGS CHANGE, SOME THINGS STAY THE SAME.

I'VE STILL GOT MY 9 CENTS CUP OF COFFEE HERE, MARK.

>> WELL, THAT'S ONE OF THE THINGS THAT WE HAVE KEPT THE SAME THROUGH THE YEARS.

THAT'S ONE OF OUR--SORT OF ONE OF OUR TRADEMARKS IS THE 9 CENT CUP OF COFFEE.

Huell: ALL RIGHT NOW, WE ARE BACK HERE TODAY, BECAUSE SINCE I DID THAT LAST PROGRAM SEVERAL YEARS AGO, I HAVE PROBABLY BEEN IN HERE, I DON'T KNOW HOW MANY HUNDRED TIMES, TO HAVE LUNCH.

THIS IS REALLY, LITERALLY ONE OF MY FAVORITE PLACES TO EAT IN ALL OF CALIFORNIA.

BUT JUST RECENTLY I HAVE DISCOVERED THE BREAKFAST PART OF THE PHILIPPE'S EXPERIENCE.

I DON'T KNOW HOW I MISSED IT ALL THESE YEARS.

BUT THAT'S A BIG PART OF WHAT GOES ON HERE.

>> YES, THE BREAKFAST THAT WE SERVE HERE IS SORT OF A HIDDEN GEM HERE AT PHILIPPE'S.

BREAKFAST IS SERVED FROM 6:00 IN THE MORNING WHEN WE OPEN, UNTIL 10:30.

AND WE'VE GOT A WIDE VARIETY OF ITEMS, VERY SIMPLE, VERY NICE, HIGH QUALITY BREAKFAST ITEMS.

HAM STEAK, PORK CHOP BREAKFAST, EGGS HOW YOU WANT THEM PREPARED, FRENCH TOAST, PANCAKES.

Huell: HOMEMADE BISCUITS.

>> HOMEMADE BISCUITS, HOMEMADE DOUGHNUTS THAT WE DO DAILY.

Huell: HOT 9 CENT A CUP COFFEE.

>> YES, IT'S ALL VERY POPULAR.

BUT A LOT OF PEOPLE THEY KNOW US FOR THE FRENCH DIP SANDWICH-- Huell: YEAH.

>> AND THEY'RE DISCOVERING NOW, OUR BREAKFAST ALSO.

Huell: BECAUSE I PROMISE YOU I HAVE BEEN COMING HERE FOR OVER 20 YEARS, AND I JUST DISCOVERED--REALLY GOT INTO THE WHOLE BREAKFAST THING.

ESPECIALLY ON SATURDAY MORNINGS, IT'S A GREAT WAY TO START OFF YOUR SATURDAY MORNING.

>> YES.

WEEKENDS ARE OUR BEST TIMES FOR BREAKFAST, ON THE-- ON THE WEEKENDS.

BUT ALSO, WE'VE GOT A GOOD WEEKDAY CROWD THAT COMES IN.

WE'VE GOT OUR REGULARS THAT KEEP COMING LIKE THEY DO FOR THE SANDWICHES AS WELL.

Huell: HOW COULD YOU EAT A BREAKFAST THIS BIG AND GO TO WORK, THOUGH, DURING THE WEEK?

BOY, THIS IS A HEAVY BREAKFAST.

>> YEAH, THEY FIND--UH, WE'VE GOT SOME HARD WORKERS.

AND THEY CAN USE THE FOOD.

Huell: ALL RIGHT, SO WHAT WE'RE GONNA DO IS TO KIND OF DIVE IN TO THE CROWD HERE-- WELL, ACTUALLY, FIRST WE'RE GONNA DIVE IN TO WHAT'S GOING ON BACK IN THE BACK.

GLORIA?

COME HERE JUST A MINUTE AND TALK TO ME.

SHE'S ONE OF MY FAVORITES HERE.

>> HI, HOW ARE YOU?

Huell: I ALWAYS LIKE TO GET IN YOUR LINE.

>> I KNOW YOU DO.

Huell: HA!

BUT I'M NOT A BREAKFAST PERSON, I HAVEN'T BEEN HERE THAT MUCH FOR BREAKFAST UNTIL JUST LATELY.

IS THERE A DIFFERENCE BETWEEN THE BREAKFAST CROWD AND THE LUNCH CROWD?

>> WELL, THE BREAKFAST CROWD, WE KNOW THEM VERY WELL.

THEY'RE LIKE OUR FRIENDS, WE RELATE TO THEM.

SO, IT-- AND IT'S DIFFERENT AT THE LUNCH, 'CAUSE IT'S JUST, LIKE, PEOPLE THAT WORK.

THEY COME, THEY'RE IN A HURRY.

Huell: YEAH.

>> AND BREAKFAST IS MORE CALM, AND WE TALK, AND WE LAUGH WITH THEM AND HAVE A GOOD TIME WITH THEM.

Huell: AND THERE'S A LOT OF GOOD EATING GOING ON.

I'M LOOKING AT THESE DOUGHNUTS.

THIS IS THE FIRST--I'VE NEVER HAD ONE OF THE DOUGHNUTS.

>> OH, THEY'RE GREAT.

Huell: WHAT IS THE DEAL, HERE?

THESE ARE HOMEMADE DOUGHNUTS.

>> HOMEMADE EVERY MORNING IN THE BACK BY THE COOK.

WE HAVE THE POWDERED, THE PLAIN, THIS IS CINNAMON, AND THIS IS SUGAR.

Huell: AND LOOK OVER HERE, NOW THIS IS MY FAVORITE.

LOOK AT THIS--THESE, UH, HOMEMADE BISCUITS.

>> HOMEMADE BISCUITS, THEY'RE REALLY GOOD.

Huell: AND SOMETIMES I GET THE-- THERE'S GRAVY THAT GOES WITH THOSE BISCUITS AS WELL.

>> YEAH, IT DOES.

IT'S REALLY GOOD.

IT'S A GOOD COMBINATION.

Huell: SO PEOPLE COME IN-- WHEN THEY COME IN HERE, THEY'RE COMING IN FOR A HEARTY BREAKFAST.

>> ESPECIALLY FOR THE BISCUITS, YES.

Huell: YEAH, BISCUITS, PANCAKES, WAFFLES-- >> AND THE HAM STEAK.

Huell: YEAH.

WE GOTTA LOOK AT THAT, TOO.

>> YES.

Huell: YOU LIKE TO FEED PEOPLE IN THE MORNING, DON'T YOU?

>> YES, I DO.

HA HA HA.

Huell: NOW GLORIA'S BRINGING US ONE OF THESE HAM STEAKS.

OH, BOY, LOOK AT THAT.

THAT'S A BIG--THAT PIG GAVE ITS ALL.

>> YES, THEY'RE VERY BIG.

Huell: WOW, YOU DON'T SKIMP ON THE PORTIONS HERE.

>> NO, THAT'S A HUGE HAM STEAK.

THAT'S A HALF A HAM STEAK AND IT'S PLENTY OF MEAT.

Huell: OK, THERE IT GOES.

SOMEBODY'S GONNA GET A BIG BREAKFAST.

LET'S WALK WITH GLORIA DOWN HERE.

WHERE DOES THIS GO, GLORIA?

>> RIGHT HERE TO THIS GENTLEMAN HERE.

Huell: OH, WOW.

WHO'S GETTING THE HAM STEAK?

WHO'S EATING THE HAM STEAK?

>> HEY, THAT'S US.

Huell: HA HA HA!

NOW, LET'S TALK ABOUT THIS SUBJECT.

WHICH IS NOT--THESE ARE NOT ONE OF MY FAVORITE ITEMS HERE-- >> THEY'RE PICKLED EGGS.

Huell: BUT A LOT OF PEOPLE SWEAR BY THESE THINGS.

>> YES, A LOT OF PEOPLE LIKE THEM.

AND THEY ASK US, "WELL, HOW DO THEY TASTE?"

THEY TASTE A LITTLE SOURISH BECAUSE THEY HAVE BEET JUICE AND VINEGAR.

BUT, A LOT OF PEOPLE LIKE TO TASTE THEM FOR THE FIRST TIME.

Huell: BUT THEY DON'T EAT THIS FOR BREAKFAST.

THEY DON'T EAT THESE PURPLE EGGS FOR BREAKFAST.

>> NO, THAT'S A LUNCH ITEM.

WITH A SANDWICH AND EITHER A BEER--I HAVE CUSTOMERS THAT SAY THEY GO REALLY GOOD WITH BEER.

Huell: OH!

>> HA HA HA!

Huell: OH, BOY, LOOK.

LOOK WHAT WE'RE LOOKING AT HERE.

NOW THESE AREN'T--THESE-- >> THIS IS A NEW ITEM FOR OUR-- FOR PHILLIPE'S.

IT'S OUR DANISH.

Huell: SO THIS IS KINDA FANCY.

>> YES.

Huell: SO WE GOT THE DANISH, WE GOT THE DOUGHNUTS-- >> WE HAVE A COFFEE CAKE, ALSO, THAT'S VERY FAMOUS.

Huell: YOU MAKE THAT HERE?

>> THEY MAKE IT HERE EVERY MORNING.

Huell: HOW HAVE I MISSED ALL OF THIS?

>> I KNOW, WE MAKE--WE MAKE VIRTUALLY EVERYTHING HERE AT THE RESTAURANT.

WE HAVE A LOT OF CONTROL OVER IT, AND WE CAN REALLY CONTROL THE QUALITY.

EVERYTHING'S IN-HOUSE FOR THE MOST PART.

Huell: I'VE GOTTA BROADEN OUT A LITTLE BIT.

I'M JUST GETTING THE HAM STEAK AND THE BISCUITS AND GRAVY.

I HADN'T TRIED ALL THIS OTHER STUFF.

>> YOU'RE MISSING A LOT.

HA HA HA.

Huell: THEY'RE STANDING IN LINE TO GET BREAKFAST.

>> NO.

FRENCH DIP.

Huell: WELL, WAIT A MINUTE.

IT'S JUST 10:00 IN THE--IT'S NOT EVEN 10:00 YET.

>> NO, BUT THIS IS WORLD-FAMOUS FRENCH DIP.

Huell: SO YOU--YOU DON'T COME FOR BREAKFAST.

>> FOR THE FRENCH DIP.

Huell: FOR THE FRENCH DIP.

>> THAT'S CORRECT.

Huell: THE BREAKFAST FRENCH DIP.

>> THE ALL-TIME FRENCH DIP.

Huell: AND WHAT ARE Y'ALL GETTING OVER HERE?

>> WE'RE SPLITTING IT.

Huell: SPLITTING WHAT?

>> A FRENCH DIP AND BREAKFAST, TOO.

HAM STEAK.

Huell: OH, SO YOU'RE DOING THE BEST OF BOTH, THE FRENCH DIP AND THE HAM STEAK.

>> THERE YOU GO.

Huell: ARE YOU GETTING THE BISCUITS AND GRAVY?

>> YES.

>> YOU GOTTA GET THE BISCUITS AND GRAVY.

Huell: SO WE GOT 3 BIKERS HERE-- >> 3 HERE, NO WOMEN.

Huell: FOR--HA HA HA.

FOR BREAKFAST.

>> OF COURSE.

Huell: SO, IS THIS WHAT YOU DO BEFORE YOU GET ON THE BIKES, IS COME HERE FOR A HEARTY WAY TO START OFF THE MORNING?

>> THAT'S IT.

Huell: AND WHAT DO YOU GET?

YOU'RE A REGULAR, YOU KNOW WHAT TO EAT.

>> YEAH, I'VE BEEN HERE 30 YEARS.

YOU KNOW?

JUST BACON AND EGGS.

GOTTA GET THAT COFFEE.

Huell: SO HERE--SO HERE'S THEIR BREAKFAST.

I'M GONNA LET YOU HOLD THIS.

BOY, THAT'S A LOT.

BOY, THAT'S A HEAVY TRAY.

>> IT SURE IS.

Huell: HERE WE GO.

LET'S GET A TIGHT SHOT.

THERE'S THE BREAKFAST.

THERE'S THE HAM, THE EGGS, THE POTATOES.

>> GRAVY.

Huell: THE GRAVY, THE HOMEMADE BISCUITS, AND HERE IS THE TRADITIONAL-- >> BEEF DIP.

Huell: BEEF DIP.

>> MM-HMM.

>> YOU CAN'T NOT HAVE THE BEEF DIP, AND THE BREAKFAST IS DELICIOUS.

Huell: NOW, WHAT ARE YOU GONNA DO?

YOU'RE GONNA GO HOME AND TAKE A NAP AFTER ALL THIS?

>> NO, WE'RE GONNA WORK ON THE YARD.

>> WORK ON THE YARD, SO WE NEED FUEL.

WE NEED FUEL.

>> WE NEED CARBS.

Huell: YOU'RE GETTING CARBS.

>> I KNOW, I KNOW.

Huell: NOW, THIS IS THE SMALLEST BREAKFAST I'VE SEEN THIS MORNING.

>> OH, YOU DIDN'T SEE US AN HOUR AGO, WE HAD SOME CREAM OF WHEAT AND BISCUITS.

Huell: OH, SO WAIT A MINUTE.

THIS IS YOUR SECOND-- >> YEAH, WE'RE WAITING FOR SOME FRIENDS.

Huell: OH.

SO YOU'RE GETTING THE HOMEMADE DOUGHNUTS.

>> HOMEMADE DOUGHNUTS.

>> THE ORIGINAL DOUGHNUTS.

Huell: SEE, I'M JUST NOW FINDING OUT ABOUT THESE DOUGHNUTS.

YOU'VE KNOWN ABOUT THEM FOR YEARS.

>> SINCE THE SIXTIES.

Huell: REALLY?

SO YOU'VE BEEN COMING HERE-- >> OH, YEAH.

Huell: THAT LONG?

>> YES.

Huell: AND THE PLACE, FOR THOSE PEOPLE--FOR THOSE 5 PEOPLE IN L.A. WHO'VE NEVER BEEN HERE, IT NEVER CHANGES, DOES IT?

>> NO, IT DOESN'T.

AND FRIDAY IS OUR CLAM CHOWDER DAY.

Huell: AH, NOW YOU'RE LOADING UP, AND YOU'VE GOT THE APPLE.

I'VE NEVER SEEN THE APPLE BEFORE.

>> YEAH, THE GUY AHEAD OF US HAD ONE, AND WE WERE LIKE, "MM, THAT LOOKS GOOD."

Huell: SEE, THAT HAPPENS A LOT HERE, TOO.

MARK?

>> YES?

Huell: THE APPLE.

>> YES, THE BAKED APPLE, WE'VE-- Huell: THEY SAW THE PEOPLE IN FRONT OF THEM GETTING THE APPLE, SO THEY GOT--THAT HAPPENS A LOT HERE, DOESN'T IT?

>> IT TRICKLES DOWN THROUGH THE LINE, THEY JUST--AND EVERYONE GETS ONE.

BUT THAT'S-- >> AND THEN YOU SEE ONE DOWN THERE, AND YOU'RE LIKE, "OOH, OK." Huell: SO, IS THAT PART OF-- THE APPLE IS PART OF IT?

YOU ALL CAN HAVE BREAKFAST NOW, I DON'T WANT YOU TO HAVE TO STAND THERE HOLDING THAT HEAVY TRAY.

>> WELL, THE BAKED APPLE--MOSTLY WE SERVE IT FOR A DESSERT ITEM FOR LUNCH AND DINNER.

BUT PEOPLE HAVE IT FOR BREAKFAST, TOO, IF THEY WANT SOME SORT OF FRESH FRUIT.

Huell: SO BAKED APPLES ARE PART OF WHAT YOU DO HERE EVERY DAY, TOO?

>> YES, LIKE I SAID, WE DO VIRTUALLY EVERYTHING HERE IN-HOUSE.

Huell: NOW THERE'S WHAT YOU CALL...A HEARTY BREAKFAST.

>> YES.

HOW ARE YOU TODAY?

Huell: YOU--WELL, OBVIOUSLY, YOU'RE IN GREAT FORM-- >> YEAH, OH YES.

YES.

Huell: IS THIS A REGULAR SATURDAY MORNING THING FOR YOU?

>> YES, IT IS.

Huell: EVERY SATURDAY MORNING?

>> EVERY SATURDAY MORNING.

Huell: DO YOU GET THE SAME THING, OR DO YOU-- >> THE SAME THING.

Huell: AND WHAT IS THAT?

>> THAT'S A DOUBLE ORDER OF MASHED--A DOUBLE ORDER OF HASH BROWN POTATOES AND, UH-- EGGS OVER EASY.

AND 4 BISCUITS WITH MARMALADE JELLY.

I BRING MY OWN TEA, BECAUSE I LIKE GREEN TEA.

Huell: WELL, OF COURSE.

AND WHAT ARE YOU LAUGHING ABOUT?

>> OH, I--DR. LEE OVER HERE, WE WERE JUST HAVING A FANTASTIC CONVERSATION, WE WERE JUST TALKING ABOUT HIS USUAL.

HIS NORMAL, UM, ORDER.

Huell: HAVE YOU ALL MET BEFORE?

>> NO, WE HAVEN'T.

Huell: SEE?

THAT'S WHAT'S SO MUCH FUN ABOUT COMING DOWN HERE, TOO, ARE THE NEW PEOPLE YOU MEET HERE AT THESE COMMUNITY TABLES.

>> YES, DR. LEE IS FANTASTIC.

WE WERE JUST TALKING ABOUT EDUCATION, AND WHAT WE CAN DO FOR THE FUTURE FOR THESE KIDS, AND TECHNOLOGY.

Huell: WOW, THAT'S A PRETTY HEAVY CONVERSATION FOR BREAKFAST ON SATURDAY MORNING.

>> BUT IT'S GREAT.

Huell: NOW, THIS--I THINK THIS TOPS IT ALL.

[LAUGHTER] Huell: I HOPE THIS IS FOR 8 PEOPLE.

>> NO, IT'S JUST FOR HIM.

>> IT'S JUST FOR ME.

Huell: OH!

HA HA HA!

LOOK AT THIS.

OH, THIS IS THE FIRST CHANCE WE'VE HAD TO SEE THE PANCAKES HERE.

SO YOU'RE-- >> I'M EXPECTING GOOD THINGS.

Huell: YOU'RE THE PANCAKE GUY, AND THEN YOU'VE GOT THE-- LOOK AT THIS, CAMERON.

>> WELL, THAT'S YOUR CUSTARD RIGHT THERE.

Huell: WE'VE GOT CUSTARD.

I'VE NEVER SEEN THIS COMBINATION.

AND LOOK, HERE'S MORE TAPIOCA PUDDING.

THE DOUBLE DIP BEEF.

YOU ALL ARE IN A TRANSITION BETWEEN BREAKFAST AND LUNCH.

>> YES, WE ARE.

YOU KNOW, WE FIGURED WE NEED TO DO THAT.

YOU KNOW, AT THIS POINT.

AND START A LITTLE EARLY.

Huell: THIS IS SO INTERESTING.

WE'RE GETTING MORE AND MORE COMBINATIONS.

YOU'VE GOT... >> I HAVE THE DOUBLE DIPPED HAM SANDWICH WITH APPLE PIE, SHE HAS THE BREAKFAST SPECIAL.

Huell: SO YOU FELT IN THE MOOD FOR LUNCH, YOU FELT IN THE MOOD FOR... >> BREAKFAST.

LATE BREAKFAST.

Huell: AND IT ALL WORKS.

>> IT ALL WORKS.

ANY WAY YOU TAKE IT.

Huell: THEY FINISHED THEIR BREAKFAST.

>> YES, WE DID.

WE SURE DID.

Huell: BUT YOU'VE BEEN HERE BEFORE.

>> I'D SAY.

THIS IS MY MOTHER, AND SHE'S 85, AND I'M 60 YEARS OLD.

SHE USED TO BRING ME HERE WHEN I WAS 10 YEARS OLD.

Huell: REALLY?

SO YOU'VE BEEN COMING HERE MANY, MANY YEARS.

>> OH, THE PEOPLE, I LIKE TOO MUCH.

Huell: YOUR NAME IS?

>> ELOISA.

Huell: AND IT HASN'T CHANGED MUCH HERE OVER THE YEARS, HAS IT?

IT'S THE SAME AS IT-- >> EVERY TIME I SEE YOU, I LIKE TOO MUCH.

Huell: OH, REALLY?

>> [SPEAKING SPANISH] Huell: IT HASN'T CHANGED.

>> NO.

Huell: IT'S THE SAME.

>> YES, IT IS.

YES, IT IS.

Huell: IS THAT WHY YOU KEEP COMING BACK?

>> ALWAYS, YES.

WHENEVER WE WANT A FRENCH DIP, THERE'S ONLY ONE PLACE TO COME.

Huell: THEY'RE STANDING-- OH, BOY, THERE'S--THERE'S-- THERE YOU GO.

>> THAT'S JUST A START.

Huell: HA!

YOU'RE STANDING IN LINE.

>> YES, WE ARE.

Huell: NOW, YOU'VE BEEN HERE BEFORE.

>> YES, I HAVE.

Huell: BUT-- >> NOT TIMOTHY.

HE HASN'T BEEN-- Huell: YEAH, SO THIS IS YOUR FIRST PHILIPPE'S EXPERIENCE?

>> YEAH.

Huell: AND WHY DO YOU THINK IT'S IMPORTANT THAT HE COME DOWN HERE AND EXPERIENCE IT?

>> BECAUSE IT'S HISTORY.

THIS HAS BEEN HERE FOREVER.

LONGER THAN I'VE BEEN HERE.

HA.

SO THEN HE CAN EXPERIENCE HISTORY AND SHARE IT WITH HIS FRIENDS AT SCHOOL.

Huell: AND YOU KNOW WHAT'S INTERESTING IS THAT THAT'S WHAT'S EXCITING ABOUT COMING DOWN HERE.

THERE LITERALLY ARE GENERATIONS OF PEOPLE WHO'VE BEEN COMING HERE.

>> THAT'S TRUE, THAT'S TRUE.

THAT IS CORRECT.

>> AND I ENJOY THE FRIENDLY ATMOSPHERE DOWN HERE, HUELL.

WE ALSO COME DOWN HERE FOR WORK.

THE FELLAS AND I COME DOWN HERE FOR WORK.

WE GET THE BISCUITS, WE GET THE COFFEE, STILL 10 CENTS-- Huell: 9 CENTS!

>> 9 CENTS.

Huell: YEAH, THEY'VE BEEN OVERCHARGING YOU.

YOU-- YOU DESERVE A REBATE.

>> THANK YOU.

I GET A DISCOUNT.

BUT, EVERYTHING IS SO GOOD.

AND OF COURSE THE SANDWICHES, THE BEEF DIP--IT'S GREAT.

AND SO I'M BRINGING HIM DOWN HERE FOR BISCUITS TODAY.

THAT'S MY FAVORITE-- Huell: I WAS GONNA SAY, WHAT ARE YOU GONNA INITIATE HIM WITH TODAY?

>> WITH THE BISCUITS.

IT'S GOTTA BE THE BISCUITS, THEY'RE THE GREATEST.

Huell: YOU DO NOT KNOW HOW LUCKY YOU ARE TO HAVE PARENTS WHO-- CARE ABOUT YOU ENOUGH TO BRING YOU DOWN HERE FOR THIS KIND OF EXPERIENCE.

HAVE A GREAT DAY.

>> OK, YOU, TOO.

Huell: OK, MARK IS BRINGING US BACK INTO THE INNER SANCTUMS BACK HERE.

OH, BOY LOOK-- WHAT HAVE WE GOT HERE?

RIGHT HERE?

>> THESE ARE OUR ROASTED TURKEY BREASTS THAT WE'VE GOT.

THIS IS PART OF OUR--ONE OF OUR MEATS THAT WE SERVE WITH THE SANDWICHES.

Huell: SO THEY JUST CAME RIGHT OUT OF THE OVEN.

>> YES.

THOSE ARE FRESH.

Huell: AND HE'S GONNA TAKE THESE-- >> HE'S GONNA TAKE THOSE UP FRONT AND SLICE THEM, PORTION THEM FOR THE SANDWICHES.

Huell: ALL RIGHT, AS EXCITING AS THE ROAST TURKEY IS, YOU KNOW WHY WE'RE HERE.

>> THIS IS OUR MUSTARD AREA.

Huell: THE MUSTARD.

AND THIS IS THE HOLY OF HOLIES HERE, THE MUSTARD AREA.

ELIAS, YOU ARE THE MUSTARD GUY.

>> I'M THE MUSTARD GUY.

Huell: ALL RIGHT, NOW EVERYBODY--ANYBODY WHO'S BEEN TO PHILIPPE'S KNOWS THAT THIS MUSTARD IS WORLD FAMOUS.

IT'S BEEN SERVED HERE SINCE THE BEGINNING, RIGHT?

>> SINCE THE BEGINNING, YES.

Huell: BUT UNTIL RECENTLY, I DIDN'T REALIZE THAT YOU'RE THE GUY WHO ACTUALLY MAKES THIS MUSTARD.

IT'S HANDMADE FROM SCRATCH RIGHT BACK HERE IN THE KITCHEN.

>> IN THE KITCHEN, YES.

Huell: ALL RIGHT, SHOW IT TO US.

NOW, I'M SURE THERE'S SOME SECRET INGREDIENTS.

YOU DON'T WANT TO GIVE EVERYTHING AWAY, DO YOU?

>> OF COURSE NOT.

Huell: ALL RIGHT, SO WHAT HAVE WE GOT HERE?

>> I HAVE SALT, PAPRIKA.

AND, I, UH--USUALLY I MIX IT.

Huell: LET'S GO AHEAD AND MIX IT UP.

SO YOU'RE MIXING THE SALT AND THE PAPRIKA.

>> UH-HUH.

Huell: AND THEN, WHAT'S IN THIS JUG RIGHT HERE?

>> THIS IS WHITE VINEGAR, 100-GRAIN VINEGAR THAT'S-- Huell: VINEGAR?

THAT GOES IN THERE?

>> THAT GOES IN IT, YES.

Huell: AND THEN WHAT'S IN HERE?

>> THIS IS GARLIC.

BLENDED GARLIC.

IT'S A-- Huell: BOY, IS IT EVER.

>> HEH HEH.

THAT'S WHAT MAKES-- I BELIEVE THAT'S WHAT MAKES IT HOT.

Huell: THE GARLIC?

>> THE GARLIC.

COMBINED WITH THE VINEGAR.

Huell: SO HOW DO YOU--HOW DOES ALL THIS--YOU'RE MIXING SOMETHING UP BACK HERE.

HOW DOES ALL THIS--?

LOOK AT THIS, WE GOT A KIND OF--WELL, FIRST LET'S LOOK IN HERE.

>> THIS IS THE MUSTARD FLOUR.

Huell: MUSTARD FLOUR?

>> YES.

Huell: AND THAT GOES IN HERE.

>> IN THIS POT.

I MIX IT, AND AFTER IT'S--YOU KNOW, WHEN IT'S ALMOST FINISHED, THAT'S WHEN I PUT THE GARLIC IN.

TO FINISH THE PRODUCT.

Huell: OH, MY GOSH.

AND ALL OF THAT TOGETHER CREATES THIS MAGIC MUSTARD.

>> YES.

Huell: AND THE MUSTARD REALLY IS--MARK, THIS MUSTARD REALLY IS SO HOT THAT IT BRINGS TEARS TO YOUR EYES.

>> YEAH, EVEN THE SPOONS THAT WE PROVIDE WITH THE MUSTARD ON THE TABLE ARE VERY SMALL SPOONS.

YOU JUST NEED A VERY SMALL PORTION ON THE SANDWICH.

Huell: DO YOU ENJOY WATCHING FIRST TIMERS COME IN HERE AND LOADING UP THEIR SANDWICHES WITH THE MUSTARD?

>> NO, I DON'T ENJOY IT, BUT I HAVE SEEN BOYFRIENDS PLAY TRICKS ON THEIR GIRLFRIENDS, AND TELLING HER TO SLATHER IT ON AND THEN THEY WATCH.

Huell: YEAH, 'CAUSE THIS IS-- AND HOW DO YOU FEEL BEING THE PERSON RESPONSIBLE FOR DOING ALL THIS DAMAGE OUT THERE EVERY DAY?

>> WELL, I FEEL GREAT.

HA HA HA.

I'M IN IT FOR THE PAST 25 YEARS, I'M THE GUY WHO HAS BEEN--YOU KNOW, DOING THE MUSTARD BACK HERE.

Huell: HOW MUCH OF THIS MUSTARD DO YOU MAKE EVERY--DO YOU MAKE IT EVERY WEEK?

>> UH, I MAKE TWICE A WEEK, SO WE GO THROUGH AROUND 35 CASES A WEEK.

Huell: 35 CASES OF MUSTARD A WEEK?

>> AND IT'S NOT THE--I MEAN, MOST OF THE MUSTARD, WE SHIP THEM OUT TO ALL STATE--ALL THE STATES, AND-- Huell: OH, SO YOU'RE SHIPPING THIS MUSTARD ALL OVER THE COUNTRY?

>> OH, YES.

Huell: DO MANY OF YOUR CUSTOMERS COME IN HERE AND BUY IT OFF THE SHELF?

'CAUSE IT'S AVAILABLE TO BUY OFF THE SHELF, TOO.

>> YES.

I SAY 50% IS OVER THE COUNTER, I MEAN-- Huell: THE WHOLE BOTTLE?

>> THAT WHOLE BOTTLE, YEAH.

Huell: WOW, THE ONLY THING IS WHEN YOU BUY THIS MUSTARD, YOU HAVE TO BE VERY CAREFUL WHEN YOU TRANSPORT IT, BECAUSE YOU DON'T WANT AN EXPLOSION IN YOUR CAR, RIGHT?

>> YEAH, I DON'T KNOW IF IT'S THAT HOT, BUT-- Huell: YOU'RE LAUGHING, THOUGH.

YOU KNOW WHAT I'M TALKING ABOUT.

>> YES, YES, I KNOW WHAT YOU'RE TALKING ABOUT.

BUT, UH-- I MEAN, WHEN WE SHIP THEM OUT, WE TRY TO PACKAGE REAL GOOD SO IT DOESN'T HAPPEN.

Huell: DO YOU PUT A--IS THERE ANY KIND OF DISCLAIMER?

HOW WOULD ANYBODY KNOW HOW HOT THIS WAS BEFORE THEY ACTUALLY EXPERIENCED IT?

>> UH, THAT, UH-- Huell: YOU'VE JUST GOT TO FIND OUT.

>> RIGHT HERE ON THE LID, THOUGH..."IT'S HOT, BUT GOOD."

Huell: HOT BUT GOOD.

VERY HOT AND VERY GOOD.

>> YES.

Huell: FROM MUSTARD TO PIG'S FEET.

AND ELIAS, THAT'S ANOTHER VERY IMPORTANT PART OF THE SUCCESS STORY HERE AT PHILIPPE'S.

YOU SELL A LOT OF PIG'S FEET HERE.

>> YES, WE GO THROUGH 200 POUNDS A WEEK.

Huell: WAIT A MINUTE.

200 POUNDS?

>> 200 POUNDS A WEEK.

Huell: OF PIG'S FEET?

A WEEK?

>> YES.

Huell: AND YOU ARE THE PIG'S FEET MAN, TOO.

YOU DON'T JUST MAKE THE MUSTARD, YOU DO THE PIG'S FEET.

>> I DO THE PIG'S FEET, TOO.

Huell: ALL RIGHT, THIS IS VERY INTERESTING, 'CAUSE I'VE NEVER SEEN THIS DONE BEFORE.

THIS IS THE WAY YOU GET THE PIG'S FOOT.

>> YES.

Huell: RIGHT OFF THE PIG?

>> RIGHT OFF THE PIG.

Huell: AND THEN WHAT DO YOU DO TO IT?

'CAUSE WE'VE GOT A WHOLE LITTLE COOKING SHOW UP HERE NOW.

>> I, UH--I PUT THEM IN SALT WATER... FOR, UH, 5 DAYS.

Huell: SO THEY SOAK IN THIS SALTY BRINE FOR 5 DAYS?

>> 5 DAYS TO GET THE BLOOD OUT OF THE PIG FEET.

Huell: TO GET THE BLOOD OUT?

>> THE BLOOD OUT.

Huell: THEN YOU TAKE THE PIG'S FEET FROM THERE-- >> WE TAKE IT FROM THERE-- Huell: UH-HUH.

>> TO, UM, COOK-- Huell: LET'S GET THAT SO-- OH, THERE YOU GO.

SO, THAT LOOKS LIKE A STEW YOU'RE-- WHAT ALL'S IN THERE?

>> IT'S CARROTS, ONIONS, AND GARLIC.

Huell: OK, SO YOU JUST--WHAT DO YOU DO?

YOU PUT WATER IN THERE AND JUST COOK IT UP?

>> PUT WATER, BOIL IT, COOK IT FOR ABOUT 3 1/2 HOURS.

Huell: UH-HUH.

>> AND, UH, AFTER IT'S BEEN COOKED, I PREPARE A BARREL WITH SOME WHITE VINEGAR AND-- Huell: OH, LOOK AT THIS.

>> PICKLING SPICES.

Huell: SO WAIT A MINUTE, THIS HAS GOT SPICE-- >> SOME ONION, YES.

Huell: WHAT IS THIS?

>> THIS IS A PICKLING SPICE.

Huell: OH.

>> THIS IS HOW WE--WE PUT THEM-- Huell: I DIDN'T KNOW THIS WAS SO COMPLICATED.

>> OH.

AND THIS IS, UH, YOU KNOW, THE FINISHED PRODUCT.

THIS IS HOW YOU SEE IT-- Huell: WHEN YOU BUY IT.

>> WHEN YOU BUY IT.

Huell: SO THIS IS REALLY A WHOLE PROCESS OF DOING THIS?

>> YES, SIR.

Huell: SO, FROM START TO FINISH, IT TAKES ABOUT, WHAT?

A WEEK, 2 WEEKS?

>> I'D SAY 10 DAYS.

BEFORE--YOU KNOW, FROM START TO FINISH, 10 DAYS.

TOTAL.

Huell: FROM THE PIG TO THE COUNTER.

>> TO THE COUNTER.

Huell: ABOUT 10 DAYS >> ABOUT 10 DAYS BEFORE WE SERVE.

Huell: OK, NOW WE'VE COME BACK OUT FRONT BECAUSE JUANITA, WE'VE JUST BEEN WATCHING HOW THESE PIG'S FEET WERE PREPARED.

>> MM-HMM.

Huell: NOW HOW MANY PEOPLE-- DO A LOT OF PEOPLE LIKE THESE THINGS?

>> OH, YEAH.

WE SELL A LOT.

THEY, UH--THEY COOK A BIG POT LIKE, UH, ONE TIME A WEEK.

Huell: UH-HUH.

>> THEY PUT IT ON THE VINEGAR AND THE SPICES AND EVERYTHING.

Huell: OH, WE SAW HOW THEY MAKE THEM OUT BACK.

>> OK. Huell: BUT THE PEOPLE EAT THEM FOR BREAKFAST, OR FOR LUNCH?

>> SOMETIMES FOR BREAKFAST, OR-- MORE FOR LUNCH THAN BREAKFAST.

Huell: PIG'S FEET FOR LUNCH?

>> OH, YEAH.

Huell: LET ME SEE THAT THING.

HOLD THAT THING UP.

>> OK. Huell: 'CAUSE--WELL, WHAT DO YOU DO?

OH, YOU CUT IT.

YOU HAVE TO CUT IT.

>> UH-HUH, CUT IT IN PIECES.

Huell: SO THEY'RE ACTUALLY GETTING--OH, MY GOSH.

>> IN 4 PIECES, AND PUT IT ON THE PLATE, YES.

Huell: SO, IS THAT ENOUGH FOR-- THAT'S ENOUGH FOR 2 PEOPLE, ISN'T IT?

>> OH, YEAH, PLENTY.

UH-HUH.

SEE?

Huell: ALL RIGHT.

AND THEN PUT IT ON A PLATE?

>> YES.

Huell: I HOPE YOU'RE NOT MAKING THAT FOR ME.

>> HA HA HA.

Huell: I'LL EAT THE EGGS, I'LL EAT THE BREAKFAST, I'LL EAT THE DOUBLE DIP-- >> BUT YOU LEAVE THE PICKLED PIG'S FEET-- Huell: I'M NOT EATING THOSE PIG'S FEET.

>> OK. Huell: DO YOU?

>> YEAH, I LIKE IT.

THEY'RE GOOD.

Huell: WE GOTTA PUT THIS IN THE PROGRAM, BECAUSE ALL MORNING I'VE BEEN SAYING COFFEE IS 9 CENTS.

>> YEAH, NO, IT'S ACTUALLY 10 CENTS WITH TAX.

IT'S A PENNY TAX.

CAN'T GET AWAY WITH IT.

Huell: SO YOU WENT UP TO 10 CENTS?

>> IT USED TO BE 10 CENTS, AND THEN THAT--IT WOULD BE 11 CENTS WITH PENNY, AND EVERYBODY WAS COMPLAINING ABOUT THAT PENNY.

SO THEY BROUGHT IT DOWN FOR AN EVEN 10 CENTS.

Huell: WHERE HAVE I GOTTEN 9 CENTS IN MY BRAIN ALL THESE YEARS?

>> WELL, IT DOES SAY ON THE BOARD THERE 9 CENTS, BUT IT DOESN'T SAY WITH TAX INCLUDED.

Huell: OH!

>> HA HA HA!

Huell: INFLATION.

THE COFFEE'S GONE UP TO A DIME.

>> YES.

10 CENTS.

Huell: I STAND CORRECTED.

OK, THESE FELLAS ARE GETTING-- I BETCHA, LET ME PREDICT.

YOU'RE GETTING DOUBLE DIP.

>> EXACTLY, DOUBLE DIP.

MORE FLAVOR, MORE JUICE.

Huell: DOUBLE DIP, OK. AND GRACE HAS GOT THE-- >> LAMB.

Huell: THE LAMB RIGHT HERE.

SHE'S CUTTING IT RIGHT OFF THE BONE.

>> THEY HAVE A LAMB, A BEEF, AND A PORK.

Huell: OK, SO--THEY'RE GETTING 3?

>> THEY'RE GETTING 3.

Huell: A LAMB, A BEEF, AND A PORK.

>> YES, THEY WANT TO TRY ALL 3 OF THEM.

Huell: OH, MY GOSH.

LOOK AT THAT.

THAT IS ABSOLUTELY BEAUTIFUL.

NOW, YOU PUT THAT RIGHT ON THE-- >> THE BUN.

Huell: ON THE BUN.

LOOK AT THIS.

THIS IS-- NOW, YOU HAVEN'T DIPPED THIS YET.

>> NO, NOT YET.

Huell: SO LET'S WATCH THE DIPPING.

THIS IS--FELLAS, WATCH THIS.

THESE ARE YOUR SANDWICHES.

>> IT'S GONNA HAVE THE BLEU CHEESE ON THE LAMB.

Huell: OH, WE'RE PUTTING BLEU CHEESE... OH, BOY.

HERE SHE GOES.

THAT'S ONE DIP.

>> MM-HMM.

Huell: AND IT'S CUT.

OK, HERE COMES THE NEXT ONE.

ONE DIP.

NOW, THAT'S JUST A SINGLE DIP.

>> 'CAUSE I JUST DID THE BOTTOM PART ONE.

Huell: IS THIS GONNA BE A DOUBLE DIP?

>> MM-HMM.

IT'S DOUBLE DIP.

Huell: OK, HERE'S A--OH, THIS IS GOOD.

WE'RE GONNA GET THE DOU-- ONE DIP... TWO DIPS.

OH, BOY.

OH, FELLAS.

LOOK AT THIS.

LET'S PRESENT THESE SANDWICHES TO THESE GUYS.

THEY'RE SITTING THERE LOOKING AT ALL THIS GETTING REAL HUNGRY.

PUTTING CHEESE ON THAT ONE.

LET ME HELP YOU WITH THAT.

LOOK AT THIS, FELLAS.

>> YEAH.

Huell: THAT'S THE REAL THING.

THAT'LL BRING A SMILE TO YOUR FACE, WON'T IT?

NOW, DO WE PUT ANYTHING ELSE ON HERE?

>> NO, THAT'S IT.

Huell: JUST BRING IT RIGHT UP.

THERE YOU GO.

>> LET ME GET YOUR TRAY.

Huell: ON THE TRAY.

IT DOESN'T GET ANY BETTER THAN THIS.

GIVE US A THUMB'S UP.

DID YOU BRING THE GRANDKIDS DOWN HERE?

>> OH, YES.

ONCE A MONTH.

[LAUGHING] Huell: THAT SOUNDS LIKE A GOOD THING.

YOU SOUND STRESSED OUT.

>> I AM, AND IT'S ONLY 11:00.

I HAVE UNTIL 5:00.

PRAY FOR ME.

Huell: GRANDKIDS.

YEAH, BUT LOOK HOW MUCH FUN THEY'RE HAVING.

>> THEY ARE.

THEY ARE.

Huell: THEY'RE HAVING A GOOD TIME.

>> WE'VE BEEN TO THE FLOWER MART.

SAY "HI, I'M TRACY."

>> CAN I SPEAK TO THE MIC?

Huell: SURE, WHAT'S YOUR NAME?

>> HI, I'M TRACY, AND I'M 5 YEARS OLD.

Huell: AND WHAT'S YOUR NAME?

[MUTTERING INDISTINCTLY] Huell: I DIDN'T UNDERSTAND A WORD HE SAID.

>> I UNDERSTAND.

Huell: BUT YOU'RE HAVING FUN HERE AT PHILIPPE'S?

>> I'M HAVING A LOVELY--I ALWAYS COME TO PHILIPPE'S AFTER COMING TO THE FLOWER MART.

BUT THIS IS A ONE-TIME EXPERIENCE.

ONE TIME.

Huell: WITH THE GRANDKIDS.

>> WITH THE GRANDKIDS.

[LAUGHS] HOW ARE YOU?

Huell: OK, WE'RE BACK OUT FRONT, AND ELIAS, THIS YOUNG LADY AT THE CASH REGISTER IS...?

>> SHE IS MY DAUGHTER.

Huell: YOUR DAUGHTER?

>> YES.

Huell: AND THAT ISN'T SO UNUSUAL IN YOUR FAMILY, IS IT?

>> NO.

ALL OF MY 7 KIDS, THEY'VE BEEN WORKING HERE AT ONE TIME OR ANOTHER.

Huell: ALL 7?

>> 7.

Huell: SO THIS IS A FAMILY PLACE.

>> YES, AND ANOTHER THING TO KNOW ABOUT ELIAS IS HE'S WORKED WITH MY GREAT-GRANDFATHER ABOUT 40 YEARS AGO.

Huell: AND YOU'RE FOURTH GENERATION?

>> THE FOURTH GENERATION-- Huell: OF THE FAMILY THAT OWNS THIS PLACE?

>> THAT'S CORRECT.

UH-HUH.

Huell: SO, WHEN PEOPLE COME HERE, AND I KNOW A LOT OF THESE WAITRESS--WELL, YOU DON'T CALL THEM WAITRESSES, WHAT ARE THEY CALLED?

>> THEY'RE CALLED CARVERS.

Huell: CARVERS?

>> THEY CARVE THE MEAT.

Huell: THEY'VE BEEN HERE FOREVER.

>> FOREVER, YES.

I MEAN, AND THEIR CHILDREN WORK HERE ALSO.

THE CARVERS BRING IN THEIR CHILDREN TO WORK HERE AS WELL.

Huell: WOW.

WELL IT'S EASY TO KNOW WHY.

BECAUSE THIS IS A STABLE, SOLID PLACE.

NOTHING CHANGES HERE, IT'S THE SAME, AND IT'S ALL GOOD.

>> YES, AND IT'S A FAMILY TRADITION, AND IT'S A LOS ANGELES TRADITION.

PEOPLE LOVE COMING HERE BECAUSE I THINK THERE'S A SENSE OF STABILITY HERE.

IT'S SOMETHING THAT THEY'RE COMFORTABLE WITH.

Huell: WELL, SEE, I LOVE IT BECAUSE IT'S NOT PRETENTIOUS, IT'S NOT SHOWY.

PEOPLE DON'T COME HERE TO BE SEEN LIKE THEY WOULD IN SOME FANCY SCHMANCY RESTAURANT.

THEY JUST COME HERE FOR GOOD, SOLID FOOD AND A GREAT ATMOSPHERE.

THERE'S A GOOD FEELING IN HERE.

IF ALL OF L.A.

FELT LIKE THIS PLACE DOES WHEN YOU COME IN HERE, WE'D BE A BETTER CITY.

>> YEAH, AND I CAN'T TELL YOU HOW MANY PEOPLE WISH WE WOULD PUT ANOTHER PHILIPPE'S IN THEIR NEIGHBORHOOD.

BUT IT'S HARD TO REPLICATE THE HISTORY THAT'S HERE.

Huell: AND I LIKE THE IDEA THAT YOU HAVE TO COME DOWNTOWN AND GET RIGHT TO THE HEART AND THE SOUL OF OUR CITY TO EXPERIENCE THIS, BECAUSE THERE IS A LOT OF HEART AND A LOT OF SOUL IN THIS PLACE.

>> MM-HMM, AND WE GET PEOPLE FROM ALL WALKS OF LIFE IN HERE.

Huell: WELL, YOU GET ME A LOT.

I'M IN HERE A LOT.

I'VE TRIED EVERYTHING ON THE MENU EXCEPT THE PIG'S FEET.

YOU STILL GOTTA SELL ME ON THAT.

>> OK. Huell: MAYBE PUT THE MUSTARD ON THE PIG'S FEET.

>> ON THE PIG'S FEET.

Huell: AND THAT WOULD MAKE IT ALL WORK.

>> YES.

Huell: WE'VE HAD AN ABSOLUTELY WONDERFUL TIME DOWN HERE AT PHILIPPE'S.

THIS IS TRULY WHAT LOS ANGELES IS ALL ABOUT.

IF YOU HAVEN'T BEEN DOWN HERE, YOU'VE GOTTA COME DOWN HERE AND EXPERIENCE THIS FOR YOURSELF.

IT'S CALLED PHILIPPE'S THE ORIGINAL.

AND IT IS TRULY AN ORIGINAL.

[CAPTIONING MADE POSSIBLE BY KCET PUBLIC TELEVISION AND FRIENDS OF NCI] [CAPTIONED BY THE NATIONAL CAPTIONING INSTITUTE --www.ncicap.org--]