The Story of Damon’s Restaurant
Damon's Steak House is a landmark restaurant representing an integral part of the city of Glendale’s history. Our story begins before the opening of the restaurant. It started with a friend of Abraham Lincoln, a career in the candy business, and active duty during World War 1.
About Damon’s Original Founder
Restaurant founder, Loyal Adelbert Damon, was born in Medford, Oregon in 1891. His parents were Charles and Carrie (Brown) Damon. During the 1800s Carrie's family was active in the development of this country.
Father James of Connecticut was commissioner general of a frontier outpost during the Revolutionary period. Loyal's great uncle traveled west in a covered wagon and founded Mt. Idaho. As President Lincoln’s close friend, Uncle Loyal was instrumental in bringing the first Republican convention to the Territory of Idaho. The "convention" was held in his log cabin in 1863.
Loyal was six years old when the family moved to California's Bay Area. His business career began with the Townsend Candy Company of San Francisco. At age 26, he joined the military and served in France with the 144th field artillery, better known as the "California Grizzlies."
At the end of his tour, he returned to Townsend Company. Later, he moved south and joined the Christopher Candy Company in Los Angeles. Loyal caught the "entrepreneur bug" and opened his own candy stores. One was located on South Vermont in Los Angeles and the other at Yucca and Ivar Streets in Hollywood. In 1937, he sold the candy stores and founded Damon's Steak House on Central Avenue in Glendale. It soon became a favorite with those seeking a hearty steak and a great drink.
Damon’s Eclectic Tropical Decor
The South Seas or Polynesian décor theme began almost by accident. A single palm tree in the middle of the original Damon's inspired the gradual addition of artifacts and furnishings. The move to Brand Boulevard in 1980 made that transition easier. The larger space allowed the placement of the outrigger hanging above the main dining room. The vibrant murals were painted by the late Bettina Byrne. Also adding to the island theme are the large salt-water aquarium and two freshwater aquariums in the bar.
The Story of our Famous Mai Tai
Upon Loyal's passing, his son Loyal Jr., daughter Jennie, and Loyal Jr.'s wife Donna took control of the restaurant. At the time of the move to Brand Boulevard, long time bartender Moe Elliott was promoted to manager. Moe had been a senior member of the staff since 1956 and created Damon's Famous Mai Tai. Moe still visits to make sure his time-honored recipe is being followed accurately. (Bartenders, beware!)
We extend an invitation to one and all to come and join the fun and enjoy a delicious and hearty meal.
Thanks for the Memories!
We Love Seeing you Every time You Visit Us
Welcome! Join us on the South Seas adventure that is Damon’s. We’ve been serving up savory slabs of prime rib, pan-roasted pork chops, backyard BBQ, seafood, and delicious fun at our iconic tiki-themed Glendale location. We've served our delectable but affordable fare to generations of families since 1937.
Damon’s is part of Glendale's history. Over the years, we've gained a loyal following from all across Southern California. We love seeing our long-time fans raising a glass brimming with one of the tiki bar’s signature cocktails-Chi Chi, Mai Tai, Blue Hawaii-as they celebrate Birthdays and other special occasions with loved ones. Our friendly and attentive staff have gotten to know some of our most valued customers, many of whom they've known for decades.
Damon’s Steakhouse Restaurant Review
This is one of the oldest restaurants in the area, drawing loyal patrons with good steaks since 1937. Locals don’t seem to mind its campy Polynesian décor, probably because they’re too busy devouring complete steak dinners. From its Hawaiian murals, images of monkeys, abundant bamboo, and aquariums stocked with tropical fish, you’d expect pu pu platters and kalua pork, but the bar’s famous mai tai is the only concession to the interior. Though there are pasta, barbecue and seafood options, steaks are the specialty of the house --- not the quality of Arnie Morton’s, but also one-third the price --- accompanied by an iceberg lettuce, beet and celery salad with a tangy house dressing or soup, as well as a choice of sides, such as a twice-baked potato, sugar snap peas or yellow rice. Add a decent shrimp cocktail and some soggy but addictive garlic bread, and you’ve got a veritable feast. The orange layer cake is like an old-school 50/50 bar, and the wine list offers a few unexpected surprises from California.