Cuisine:

• Steak House
• Homestyle

Taylor's Steakhouse Description:
If the prices at Arnie Morton's, The Palm or Ruth's Chris make you wince, you'll fall in love with Taylor's, where you'll spend about half as much for a quality steak dinner. In fact, the only way you can get USDA Prime beef any cheaper is to butcher it yourself. The place is a handsome, old-fashioned steakhouse with white linen-clad tables and western landscapes on the walls. A renovation yielded some more modern dining areas and a pleasant patio, but we still prefer the original booths for that old-school ambience. Regulars---a combination of yuppies and suburban cowboys who know a good deal---slide into the big burgundy booths served by friendly waitresses that have been here forever. Porterhouse, rib-eye, New York strip steaks and prime rib are all deftly butchered and prepared, while traditional steakhouse dishes like shrimp cocktail and a blue cheese-accented iceberg lettuce wedge are recommended starters. If you enjoy a full-bodied red wine with your beef, you can actually find a drinkable Cabernet here in the twenties (or bring your own for a modest corkage fee). The seafood is quite respectable as well. Also located at 3361 W. Eighth St., Los Angeles, 213-382-8449.


Be the first one to rate and write a review for this Taylor's Steakhouse restaurant!