When it's 2008 and a local restaurant has been around since 1953, urgency isn't an issue unless it faces the wrecking ball. Such was my rationale for putting a visit to Taylor's Steakhouse on 8th Street on the back burner for so long. Why rush to step back in time?
But chasing the Next Big Thing gets tiring and annoying, and sometimes I want to sit at a big tables with tufted Naugahyde round booths or wingback chairs and eat huge plates of simple classic, unfussy American food. All the better for a good game of armchair sociology. (I wonder if a certain actress was doing more period restaurant research while we were there.) That, folks, is what Taylor's delivers. My dad thinks it's the "Canter's of steakhouses," i.e. shabby and bad. I think he must have ordered wrong and missed. Which can easily happen at Canter's too, so maybe he has a point.
Obviously I'm not providing secret tips here or any insight into a new culinary trend in Los Angeles. Just reminding people out there that it's O.K. to get back to basics, even if it's not always sustainable or organic. But it can be really fun, and tasty. Especially if you take our friend M.O.P.'s recs and order the prime rib with horseradish cream and cottage fries. I recommend a martini with olives, along with the creamed spinach and onion rings, and bring your own special bottles of wine ($12 corkage) since the list is adequate but unexciting. Pretty good value, too; try eating for under $50 per person at Cut or BLT, eh?
3361 West 8th Street