Taylor's Steak House

"You've decided the vibe this year is "classic steakhouse," but without the reservation down payments and $20 valet. Taylor’s in Koreatown is perfect for just such an occasion. This under-the-radar steakhouse has been around since the 1950s, serving thick cuts at reasonable prices in an old-school environment—get ready for big red booths—that still feels sophisticated. The waitstaff is sassy, everyone dining here is in a big group, and the bar makes some of our favorite Manhattans in town. Book a table upstairs for a quieter meal, or downstairs to be closer to the bar." - brant cox

"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." - nikko duren, sylvio martins, brant cox, arden shore

"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

"“Just do a steakhouse.” You turn 36, and apparently, the only place you’re allowed to eat anymore is a boring meat chamber. Skip all that and go to Taylor’s. This LA staple has been around since the 1950s, serving giant cuts at reasonable prices in an old-school environment (get ready for big red booths). The waitstaff is sassy, everyone dining here is in a big group, and the bar makes some of our favorite Manhattans in town." - Brant Cox

"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