Taylor's Steakhouse

Taylor's Steakhouse Restaurant Review:

Steakhouses come and steakhouses go, but Taylor’s has been around since 1953. It looks it, with a so-old-it’s-retro-cool décor of leatherette booths, dark woodwork and red carpeting. Most guests --- from hipsters to oldsters --- wouldn’t want it any other way. The food, too, is classic steakhouse fare. There is a cocktail of chilled jumbo prawns to start, alongside a Caesar or wedge salad, and French onion soup. Escargot and jumbo bacon-wrapped scallops add an updated touch. But all of that is just a warm up for the dozen or so steaks on offer, with cuts like Kansas City, filet mignon, Prime top sirloin and New York strip all making appearances. Each one comes with a choice of rice pilaf or potatoes. Prime rib and a top sirloin cut called the culotte, however, are the most beloved beef choices among regulars. Free-range chicken and seafood like swordfish, Australian lobster tail and even fish ‘n’ chips are also available. To wash it all down, choose from a small, but very reasonably priced, selection of California wines, and a few options of bubbles for special occasions.