Taylor's Steak House
Steak house · Koreatown ·
Classic steakhouse offers prime cuts, seafood & cocktails
Classic steakhouse offers prime cuts, seafood & cocktails
"If you’re looking to BYOB, but vegan breweries in Echo Park just aren’t doing it for you, head to Taylor’s Steakhouse. The LA staple has been around since the 1950s, and serves giant cuts of meat in an old-school environment (get ready for big red booths). And if you want to get really vintage, bring your own bottle of red bordeaux - the corkage fee is only $15." - kat hong
"A full-service, fine-dining steakhouse that will serve prime and aged steaks and feature dishes cooked with beef tallow. The restaurant is described on its website as a higher-end concept, and a job listing indicates the space will accommodate about 125 seats." - Nadia Chaudhury
"Opened in 1953 and relocated into a larger space in 1973, this two-story Koreatown institution is a time capsule of old-Hollywood steakhouse vibes: dark red booths, brick walls, and a dark mahogany-lined bar where "the gin tumbles from open bottles without a speed pourer in sight." It's beloved as an "affordable" steakhouse and a reliable late-night refuge. The massive burger is made from steak trimmings, comes with a choice of bacon or mushroom topping and aged cheddar, and is delivered with a towering stack of pickles, onions, iceberg, and tomato; it arrives with a comically large gravy boat filled to the brim with the house "special sauce," likely a ketchup, mayo, mustard, and relish blend. The fries are considered the weakest side, and the reviewer recommends persuading the bartender to substitute something else (like a baked potato or creamed spinach). The burger tastes of early Americana and, while not the very best technically, is perfectly suited to the place’s vibe and price point. Burger and Fries: $17.95. Beefeater Martini: $14." - Noah Galuten
"We'll just say it: Taylor's Steakhouse might be a Koreatown institution, but the sides here are pretty underwhelming (whatever you do, don't order the steamed broccoli). The good news is that almost no one comes to this old-timey red booth spot for anything other than strong martinis and excellent steaks that cost less than $50. The kitchen knows how to cook a London broil so that it cuts like butter, and their boneless ribeye has noticeable marbling. In other words, Taylor's puts the steak in steakhouse—no more, no less." - sylvio martins, brant cox, arden shore
"There’s no lack of red meat outlets on this list, but we would be remiss to not include at least one traditional steakhouse. And while Beverly Hills and Weho are littered with high-end ones that Jeremy Piven is currently eating in, our move is always the LA staple Taylor’s. Located somewhere between downtown and Ktown, Taylor’s has been serving the same meat and potato dishes since the early 1950’s and all of it is fantastic. So go take over one of their large red booths, be served by a waiter who cares about you, and be thankful you decided against La Cienega tonight." - brant cox