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View the Edward's Steak House menu

 A Look At San Gabriel Valley Restaurants by SanGabrielValleyMenus.com

Edward’s Steakhouse Family Tradition Celebrating 60^th Anniversary

By Bill Coburn

Several months ago, I wrote about Edward’s Steak House, and how impressed we were with everything there.  The atmosphere, the service, and the food were all quite good.  We decided to stop in this week to make sure it wasn’t a fluke.  It definitely wasn’t.

Let’s start with the atmosphere.  Each holiday (or season, apparently), the entire establishment is decorated by one of the waiters, a long time employee named Ricky.  The Halloween decorations on our first visit were stellar, and contributed to the fun atmosphere.  This time, the whole place was decorated summer-style, with beach balls, inner tubes, etc., to project a summer feeling.  We apparently just missed the 4^th of July decorations.  As good as they’ve done with Halloween and summer, I can only imagine how festive that must have been.  We’ll have to try to make it next year.

The service was also excellent.  I mentioned in my last spotlight that Katie’s lemondrop was shaken and poured at our table.  Same thing this time, with her Appletini.  Don’t know of anywhere else that that’s done.  Our waitress was right on top of things, offering recommendations, refilling iced tea regularly, clearing plates, and one of the other things they do at Edwards that I haven’t seen elsewhere is that the waitress actually wipes the table down with a dry towel as she clears the plates, so that the table is dry and free of crumbs and spillage.  A nice touch.

As for the food, Edward’s has a Big Eaters menu and a Little Eaters Menu.  The Big Eaters menu comes with two sides and a bowl of soup or a salad, the Little Eaters menu comes with a cup of soup or a salad and one side.

We started our meal with fried zucchini and homemade potato chips.  Keelan even noticed the presentation on the zucchini, and commented on it.  No basket with greasy zukes here, the zucchini was stacked log cabin style.  He and Katie were both happy with the zucchini, and glad that I don’t like it, so there was more for them.  Of course, I was glad they were so intent on the zucchini, as I was enjoying the fact that there were more of the delicious homemade potato chips for me.  They’re served with what they call a gringo salsa, which was good, sweet, not too hot or spicy.  But I preferred them without the sauce, they were so fresh, crisp and delicious.

I ordered the split pea soup to start with and Katie and Keelan both had salads.  Katie’s a fan of their house dressing (kind of like a Russian dressing), and Keelan enjoyed his with ranch, which by the way is not a standard ranch, it’s got a dash of lemon to it.  My split pea soup was quite good, with shaved carrots as well as diced ham.

Keelan ordered the Petite Cut of New York Steak with a cheese wedge and steak fries.  Katie had the Classic Ribeye, with sauteed onions, and the spinach and a baked potato as her side orders.  I chose the 8 oz. Prime Rib, with mashed potatoes and sauteed vegetables.

All of us enjoyed our meals.  Keelan was quite impressed with the wedge of American cheese (as was I when I ordered it on our first visit, sans Keelan).  This is the only place I’ve seen it on the menu, and we nearly ordered one to go, as we all were in agreement that it would probably make the best grilled cheese any of us would ever have.  His steak was cooked to order, and nice and lean and tender.

Katie’s Ribeye was delicious, the onions an excellent topping, and the spinach, with a touch of garlic was definitely to her liking.  My prime rib was probably the most tender I’ve ever had, it practically melted in my mouth, and I didn’t even realize that it had come with a steak knife till I was halfway through.  It wasn’t necessary, the table knife had no trouble cutting through this good sized (I suspect it was closer to 10 oz) piece of tasty beef.  My sauteed vegetables were julienne carrots and zucchini, which made Keelan happy, as I passed my zucchini on to him.

For dinner, the three of us shared the Lusty Lemon Cake – described on the menu as three layers of white cake with a hint of lemon, layered with Venetian cream.  Iced with white buttercream, with a lemon ring in the center.  This was a delicious, light, flaky cake, with really tasty icing.  I didn’t really feel like a lemon dessert, but I couldn’t get enough of it.  We also ordered a Cookie Craze Friazo, consisting of layers of cookies and cream ice cream, vanilla mousse and chocolate fudge, topped with crushed chocolate sandwich cookies.  I tried it, and it was good, but Keelan made it pretty clear that he would eat the whole thing if we let him.  So after a couple tastes, Katie and I worked on the lemon cake, and left him to devour the other.

Edward’s Steak House opened in Los Angeles in 1946, and opened a second store in El Monte some time later.   It is run today by Ken and Olga Rausch, of the same family that opened the Los Angeles store. The atmosphere is comfortable, and as Katie pointed out to me, it’s the kind of place where people in a suit and tie feel perfectly comfortable, yet people with jeans or shorts and a tee-shirt feel just as much at home.  Lots of dark wood and diamond tuck chairs that came to the store from Los Angeles when it closed in 1990.  And sawdust on the floor, just like in the old days.  I had actually gone there back in the early eighties, and was curious to see how it it would compare two decades later.

One of the reasons Edward’s has hung in for nearly sixty years, is that they have stuck with their original philosophy, which is to provide top quality, fresh meals, prepared from their own original recipes and served in a professional, courteous manner.  To this day, they still cut all of their steaks and fresh fish, in addition to preparing all of their soups, sauces and dressings on the premises daily. 

Edward’s rewards its regular customers in the 35 and up age group.  Tuesday nights, the 55 and over crowd receives 20% off upon joining the club, which requires only that you fill out an information card.  As a member of the club, each thirteenth meal is on the house.  Thursday nights, the same benefits are available to those who’ve joined the 35- 54 club.

You can view Edward’s menu by going to the San Gabriel Valley Menus.com website and clicking on their link on the “Steak Houses” page, or go directly to their site at www.Edwards-Steakhouse.com.   I heartily endorse this restaurant, and encourage you to stop by for a top notch meal. 

Bill Coburn is owner of SanGabrielValleyMenus.com, a restaurant website featuring more than 150 restaurant’s menus, as well as downloadable coupons.  He has nearly 20 years experience in the restaurant business, and has been eating for much longer than that.