The Best Filet Mignon In California Is Served Inside This Old-Fashioned Steakhouse
Red vinyl booths. Dim lighting. A steak that hasn’t missed a beat in more than 70 years.
Walking inside feels different from the moment the door closes behind you. Dark wood paneling lines the walls.
The air carries that unmistakable steakhouse aroma. Conversations hum low across tables where regulars have been celebrating birthdays, anniversaries, and promotions for decades.
The filet mignon remains the headliner – tender, precise, and plated with the confidence of a kitchen that has done this thousands of times before. Nothing feels rushed.
Nothing feels overly modern. Every detail leans into tradition. Los Angeles changes constantly. Restaurants open and disappear overnight. This California landmark never blinked.
In a city obsessed with what’s new, Taylor’s Steak House in Los Angeles keeps doing what it has done since 1953 – serving classic steak dinners without chasing trends. No reinvention.
No gimmicks. Just perfectly cooked filet mignon and a dining room that feels frozen in the best possible way.
Some places stay relevant by evolving. Others become legends by staying exactly the same – and that’s exactly why people keep coming back.
1. A Restaurant Born In 1953
Horace “Tex” Taylor and his wife Margie opened what would become a Los Angeles dining institution back in 1953. The couple started with Taylor’s Tavern before shifting their focus entirely to what they did best: serving exceptional steaks.
That decision shaped the restaurant’s identity for generations to come. The current location sits at 3361 West 8th Street in Los Angeles, California 90005, right in the heart of the Mid-Wilshire district.
Families began gathering there for special occasions while business deals were sealed over perfectly cooked cuts of beef.
The Taylors built something that outlasted trends and fads by sticking to what mattered most.
More than seventy years have passed since those early days, yet the commitment to quality remains unchanged. Staff members still follow the same careful preparation methods that made the restaurant famous.
Guests who dined there decades ago bring their children and grandchildren to share the experience.
The restaurant’s longevity speaks to something rare in the modern dining world. Consistency and dedication to craft matter more than constant reinvention.
Taylor’s proved that doing one thing exceptionally well can sustain a business across multiple generations of diners.
2. An Atmosphere That Transports You Back in Time
Walking through the front door feels like entering a time capsule from the mid-twentieth century. Red vinyl booths line the walls while dark wood paneling creates a warm backdrop for conversation.
The lighting stays dim enough to feel intimate without making it hard to see your meal.
Every design choice reflects an era when steakhouses had a particular look and feel. The full bar stretches along one side of the dining room, polished and ready for service.
Comfortable seating encourages guests to settle in and take their time rather than rushing through dinner.
Noise levels stay moderate even during busy periods because the space absorbs sound well. Couples can talk without shouting while larger groups can celebrate without disturbing nearby tables.
The pacing of service matches the relaxed environment, giving everyone room to breathe between courses.
Nothing about the decor feels forced or artificially nostalgic. These are the original fixtures and furnishings that have served diners for decades.
Wear and patina add character rather than making the space feel tired or neglected. The restaurant maintains its vintage charm through careful upkeep rather than renovation that would erase its history.
3. The Star Of The Menu: Filet Mignon
Taylor’s built its reputation on many things, but the filet mignon stands above the rest. This tender cut comes from the small end of the tenderloin and delivers a buttery texture that knife blades glide through.
Cooks prepare each steak with attention to temperature and timing that comes from years of practice.
Guests can choose between a petite version and a larger cut depending on their appetite. The smaller option works well for those who want to save room for sides and appetizers.
Either way, the quality remains consistent across all portions served.
Seasoning stays simple because the beef itself carries so much natural flavor. A proper sear on the outside locks in juices while creating a satisfying crust.
The interior cooks to the exact temperature requested, from rare to well-done according to preference.
Many longtime customers order the same thing every visit because they know what to expect. First-time diners often follow recommendations from their server or choose the filet mignon based on its reputation.
The steak arrives hot and ready to enjoy, plated without unnecessary garnishes that would distract from the main attraction.
4. Beyond Filet: Other Signature Dishes Worth Trying
While filet mignon draws much of the attention, the menu offers several other dishes that deserve recognition. The culotte steak comes from the sirloin and provides a tender bite with slightly more robust flavor than filet.
This cut appeals to diners who want something hearty without sacrificing tenderness.
The Molly salad has earned its own following over the years with a straightforward combination of ingredients. Crisp iceberg lettuce forms the base while fresh tomatoes and onions add color and crunch.
Blue cheese crumbles provide a tangy contrast that ties everything together without overwhelming the palate.
These dishes reflect the same philosophy that guides the entire menu: quality ingredients prepared well without unnecessary complications. Steaks come with classic sides that complement rather than compete with the main course.
Vegetables arrive cooked properly, maintaining texture and flavor instead of turning mushy.
Returning customers often branch out to try different items once they feel confident in the kitchen’s abilities. The consistency across the menu means taking a chance on something new rarely leads to disappointment.
Every dish receives the same careful attention regardless of whether it’s the most popular item or a lesser-known specialty.
5. A Second Location Expands The Experience
Success at the original Mid-Wilshire location led to expansion in 1996 when Taylor’s opened a second restaurant in La Cañada Flintridge.
The new space brought the same classic dining experience to a different neighborhood. Both locations maintain identical standards for food quality and service.
Guests who live closer to La Cañada Flintridge appreciate having access to Taylor’s without driving downtown. The second restaurant features similar decor and atmosphere that fans of the original recognize immediately.
Menu offerings remain consistent between both spots, so diners know what to expect regardless of which location they visit.
Operating two restaurants requires careful management to ensure neither location suffers from divided attention.
Taylor’s succeeded by training staff thoroughly and maintaining the same suppliers and preparation methods. Quality control stays tight across both kitchens.
The La Cañada location even offers Friday lunch service from 11:30 am to 3:00 pm, providing an option for midday dining. Evening hours at both spots run Tuesday through Sunday, with Mondays reserved for rest.
This schedule allows staff to maintain consistency without burning out from seven-day-a-week operations.
6. Prices That Keep Quality Accessible
High-quality steakhouses often come with intimidating price tags that make dining there feel like a rare luxury. Taylor’s takes a different approach by keeping prices reasonable without compromising on ingredients or preparation.
The filet mignon costs $42.95 while the New York strip runs $45.95, both fair prices for the quality delivered.
These rates make it possible for families to celebrate special occasions without breaking their budget.
Couples can enjoy an anniversary dinner that feels special but doesn’t require months of saving. The value proposition matters just as much as the food itself for many regular customers.
Affordability doesn’t mean cutting corners or serving smaller portions. Steaks arrive properly sized and cooked with the same care given at restaurants charging twice as much.
Side dishes come included rather than being priced separately, which helps keep the total bill predictable.
Longtime diners appreciate that prices have remained competitive even as the restaurant’s reputation has grown. New guests often express surprise at the bill when they see how much food and quality they received for the price.
This balance between cost and value helps explain why Taylor’s has maintained such a loyal following across multiple generations of Los Angeles residents.
7. Dress Code That Respects The Experience
Taylor’s maintains a dress code that encourages guests to treat their visit as something special. Tank tops, flip-flops, and athletic wear don’t fit the atmosphere the restaurant works to create.
Hats should be removed in the dining room as a sign of respect for fellow diners and the space itself. The policy isn’t about being stuffy or exclusionary. Rather, it helps preserve the classic steakhouse experience that people come to enjoy.
When everyone makes a small effort with their appearance, the entire room feels more special and intentional.
Business casual works perfectly for most occasions, with slacks and a collared shirt covering the basics for men.
Women have more flexibility but generally dress in a way that shows they’re going somewhere nicer than a casual lunch spot. The goal is comfortable yet respectful rather than formal or restrictive.
Most guests appreciate the dress code once they understand its purpose. The atmosphere feels more cohesive when everyone has made similar efforts to look presentable.
First-time visitors should plan accordingly to avoid any awkwardness at the door, though the staff handles dress code conversations with tact and understanding.
8. Operating Hours Designed For Dinner Service
The downtown Los Angeles location opens Tuesday through Sunday from 4:00 pm to 10:00 pm, focusing exclusively on dinner service. Mondays give the staff a chance to rest and prepare for the week ahead.
This schedule reflects the restaurant’s identity as an evening destination rather than an all-day operation.
Arriving right when doors open at 4:00 pm means finding a quieter dining room with more immediate seating. The pace picks up as the evening progresses, with peak crowds typically arriving between 6:00 pm and 8:00 pm.
Later diners around 9:00 pm might find a more relaxed atmosphere as the rush subsides.
The La Cañada Flintridge location follows a slightly different schedule but adds Friday lunch from 11:30 am to 3:00 pm. It’s closed on Tuesdays (not Mondays) but it serves dinner from 4:00 pm to 9:00 pm every other day (just like the downtown LA location).
This gives local business professionals and early diners an option for midday steak when the craving strikes. The lunch service maintains the same food quality as dinner with a slightly faster pace.
Reservations help secure preferred dining times, especially on weekends when both locations see heavier traffic. Walk-ins can still find seating with some flexibility on arrival time. Planning ahead makes the experience smoother for everyone involved.
9. What Diners Say About Their Experience
Customer reviews consistently praise the tender filet mignon and the nostalgic atmosphere that makes them feel transported to another era. Many mention the quality-to-price ratio as exceptional compared to other steakhouses in the area.
Service receives frequent compliments for being attentive without hovering or rushing diners through their meals.
Longtime patrons often share stories about bringing multiple generations of their family to celebrate birthdays, anniversaries, and other milestones.
The consistency over decades means people trust Taylor’s to deliver the same experience they remember from years past.
First-time visitors frequently express surprise at discovering such a classic spot still operating in modern Los Angeles.
Some reviews note the restaurant’s old-school approach to sides and preparation, which appeals to traditionalists but might feel less innovative to diners seeking modern fusion concepts.
The dress code occasionally catches unprepared guests off guard, though most understand the reasoning once explained.
Parking can present challenges during peak hours in the Mid-Wilshire location.
Overall sentiment remains strongly positive with customers returning regularly and recommending Taylor’s to friends and family. The restaurant has built its reputation through consistent delivery rather than viral moments or celebrity endorsements.
10. A Legacy That Continues To Thrive
More than six decades have passed since Taylor’s first opened, yet the restaurant continues to thrive in a city where dining trends change rapidly.
The commitment to quality and tradition has proven more durable than chasing whatever happens to be popular at the moment.
Maintaining the same standards year after year requires dedication that many modern restaurants struggle to sustain.
Los Angeles has changed dramatically since 1953, with new restaurants opening and closing constantly around Taylor’s enduring presence.
The steakhouse remains a favorite among locals who appreciate knowing they can count on a great meal in a comfortable setting.
Visitors to California often hear about Taylor’s from friends or read about it in guides to classic Los Angeles dining.
The restaurant’s success demonstrates that doing something well and sticking with it can outlast flashier competitors. Quality ingredients, proper technique, and genuine hospitality never go out of style.
Taylor’s has become part of the city’s dining heritage rather than just another restaurant.
Future generations will likely continue discovering Taylor’s the same way current diners did: through word of mouth, family traditions, or stumbling across it while searching for an authentic steakhouse experience. The legacy continues because the fundamentals remain strong.
