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Restaurants & Bars 51

Taylor's Steak House

DVLL | Apr 10, 200308:31 PM

Maybe as an ex-New Yorker raised on Peter Lugar's Steak House and the like, I am a bit of a snob, but I have yet to find a truly memorable steak and/or steak house in LA, until recently, at Taylor's Pirme Steaks in Koreatown . . . which is memorable for how AWEFUL it was. The steak was like a five dollar piece of choice meat bought at Vons and thrown on a lousy broiler for a couple of minutes: bland, fatty (not by way of marbling, just fat), and limp. Their creamed-spinach was a joke: a tiny cup of tastless steamed spinach with a couple shredded pieces of Velveeta baked on top. The potatoes were so unremarkable that I can't even remember in what form I had them.

What is the consensus on this place? Why is it such an institution? Is our society that desparate for red banquettes?

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