In 1982, the Trabuco Oaks Steak House was named "A Legend In Its Own Time" by the Southern California Restaurant Writers. It was an exhilarating honor, but also a humbling one. After all, being a legend in your own time is a pretty heavy responsibility. So we ask ourselves, what did we do to become a legend?
On June 28, 1968 Eleanor, Duke and Randy Sherod opened Trabuco Oaks as a snack bar serving campers from O'Neill Park and Trabuco Canyon residents. That worked out pretty well, so they decided to serve dinner as well. Now there are dinners and there are dinners. It was decided that ours would follow two rules: keep it simple, and do it right.
So we serve only top grade beef, the best available, aged just right and hand-trimmed to our exacting standards. Extra-thick top sirloins, porterhouses, and hand-cut filets broiled over real mesquite charcoal. No gas, no electricity, no folderol. Just the best darn steaks you ever tasted. We hand-cut our own french fries, too, and batter our own chicken, bake our own beans, make our own salad dressing, even cook up our own spaghetti sauce from an old family recipe. The old family recipe is part of our recipe for success, too.
