"The Taylor family started the restaurant in 1953 and has been anchored to the same Koreatown location since 1970. People slide into black and red booths and disappear into times past with help from martinis and high-value steaks. Taylor’s prepares dry-aged, prime beef in a 700-degree gas broiler, including the culotte, a three-inch thick, center-cut top sirloin. Prime sirloin pepper steak is another popular choice for anyone looking for less heft and a different flavor profile." - Matthew Kang, Farley Elliott
Eater