7 Mountain View News Saturday, August 1, 2026 FOOD & DRINK 7 Mountain View News Saturday, August 1, 2026 FOOD & DRINK 
By Peter Dills 


A GREAT STEAKHOUSE 
LASTS FOREVER 

There’s an old saying in the supermarket business: when one grocery 
store opens, another one closes. I’ve actually seen it happen here in 
Pasadena. Whether that same theory applies to steakhouses, I’m not 
so sure, but it did get me thinking. 

As new restaurant concepts arrive, some old favorites disappear. 
Pacific Dining Car is gone. Other longtime restaurants have shortened 
their hours. That’s a story for another day, but it raises an interesting 
question: 

What makes a great steakhouse? 

I recently met friends for a late lunch at Taylor’s Steak House in La Cañada, one of Southern California’s 
true dining institutions. 

Before my friends arrived, I settled in at the bar with a perfectly chilled martini and had a chance 
to look around. One thing immediately caught my attention: the restaurant was spotless. The dark 
walnut wood gleamed as though it had just been polished. The booths weren’t ripped or worn out. 
There wasn’t a crumb on the floor. Those little details may go unnoticed by many diners, but they tell 
you everything about the pride a restaurant takes in itself. 

Manager Elva greeted guests with a warm smile and quiet confidence. She’s part of the reason Taylor’s 
continues to feel like home to so many loyal customers. Great restaurants are built on great people, 
and you sense that from the moment you walk through the front door. 

Soon my friends arrived, and the steakhouse experience officially began. 

The shrimp cocktail was impressive—large enough for four of us to share. That’s the kind of generous 
portion you expect from a classic steakhouse. Next came the cheese bread, and I have to admit it rivals 
the famous cheese bread at Clearman’s Galley, better known to many of us as “The Boat.” Those are 
strong words, but Taylor’s deserves to be mentioned in the same conversation. 

For my entrée, I chose the bone-in ribeye. It was everything a steak should be: perfectly cooked, well-
seasoned, and served without unnecessary fanfare. Sometimes restaurants try too hard to impress 
you. Taylor’s simply lets the quality of the food speak for itself. 

Our server, Mario, has been with Taylor’s for 22 years, and it showed. He knew the menu inside and 
out, never rushed us, and made the entire lunch feel relaxed and enjoyable. In today’s restaurant 
world, finding someone who has dedicated more than two decades to one dining room is becoming 
increasingly rare. That’s another reason places like Taylor’s continue to stand apart. 

Before leaving, I spent a few minutes with owner Bruce Taylor. Over the years, I’ve heard him say 
something that perfectly captures his philosophy. 

“Are we the best steak in town? That’s for you to decide,” Bruce told me. “What I can tell you is we 
serve a good steak at a fair price.” 

I like that answer because it isn’t about bragging. It’s about confidence.
People often ask me where they can find a great steak. The truth is, a good steak can be found in a lot 
of places. I can even grill a pretty good one in my own backyard. But a great steakhouse? 
That’s something entirely different. 

A great steakhouse isn’t built overnight. It’s built over decades—one perfectly cooked steak, one cold 
martini, one birthday celebration, one business lunch, and one loyal customer at a time. 

Taylor’s has adapted over the years. The hours aren’t what they once were, but thankfully the experience 
remains intact. In a world where so many restaurants come and go, that’s something worth celebrating.
The steak lasts an hour. 

A great steakhouse lasts forever. 

Taylors Steak House two locations, Foothill Blvd. La Canada- 8th Street Korea Town 

taylorssteakhouse.com 


Mountain Views News 80 W Sierra Madre Blvd. No. 327 Sierra Madre, Ca. 91024 Office: 626.355.2737 Fax: 626.609.3285 Email: editor@mtnviewsnews.com Website: www.mtnviewsnews.com