Taylor’s Steakhouse still going strong after 70 years
Opening the solid wooden front door of Taylor’s Steakhouse and walking over the threshold into the dimly lit dining room feels as if you have stepped back in time. The room is filled with red Naugahyde booths, and each table is draped in a white tablecloth with a candle in the center. The bar is long and dark and filled with glassware and liquor bottles. It has the vibe all the hipster places want, but this is the real thing.
“The place hasn’t changed much over the years,” according to Bruce Taylor, whose parents are the original owners.
BONE-IN RIB EYE and a glass of wine are a classic meal at Taylor’s Steakhouse.
The historic restaurant is located at 3361 W. Eighth St. and is celebrating its 70th year. There is a second location, in La Cañada, that opened in 1996.
In 1953, Tex and Margie Taylor bought a small bar, O’Kelly’s Tavern, near Olympic Boulevard and Western Avenue. After a few years, the bar gained popularity, and the Taylors needed more space. They moved to the restaurant’s current location, which was very cool and lively at the time. The Ambassador Hotel with the Cocoanut Grove nightclub was around the corner, and many other music venues were sprinkled throughout the area. In time, the tavern morphed into a steakhouse.
As a teen, Bruce Taylor would hitch a ride with one of the waitresses from his home in Burbank to help his parents at the restaurant. He’d bus tables, set tables, take out trash — whatever needed to be done. Working at the restaurant continued while he attended USC. After graduating with a business degree, his mom suggested he take some time over the summer and stay around before interviewing for jobs.
Well, as the saying goes, the rest is history.
The young Taylor never interviewed for any jobs. He continued working at the restaurant. As he says, “I must like it, because I’m still working here.” He’s been there 49 years.
Taylor’s Steakhouse is classic in decor and in its menu selection. The restaurant features bone-in rib eye; 32 oz. porterhouse for two; filet mignon; tomahawk rib eye; and rack of lamb — along with fish, chicken and seafood entrées. Taylor’s is also proud of its “culotte” cuts of steak. This is the top sirloin cap.
According to Taylor, he popularized the name for this slice of beef. He says, “It was around 1978, and I visited Stear’s for Steaks, a restaurant on La Cienega Boulevard that was known for its baseball steak.” After having and liking the Stear’s specialty, Taylor talked to his meat purveyor to figure out how to serve it at Taylor’s. When he got the first invoice, he saw the name culotte referenced. Taylor decided this was just the right name to introduce this very flavorful, limited cut of meat.
“We take pride in putting out the best prime steak at the most reasonable price in town,” says Taylor. His menu reflects this statement. He praises his meat distributor of 35 years as being the best supplier anywhere. His restaurant has a full bar and a wine list for anyone’s palate, he tells us.
Call 213-382-8449 for reservations or visit taylorssteakhouse.com.
Category: Entertainment