Winter 2018

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Ryan Wilson, Vice President and Corporate Executive Chef of Lawry's Restaurants, Inc.
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Frank Talk

Ryan Wilson, my nephew and a fourth generation family member working in our company “grabs the mic.”

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Table Talk

We’re shameless when it comes to our celebrity guests.

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Upcoming Events

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Lawry's The Prime Rib — Chicago

Chicago

March 4 – 29, 2019

Lawry's The Prime Rib — Beverly Hills

Los Angeles

March 4 – 29, 2019

Lawry's The Prime Rib — Dallas

Dallas

Sunday

April 21, 2019
11:00am – 8:00pm

Lawry's The Prime Rib — Chicago

Chicago

Sunday

April 21, 2019
12:00pm – 8:00pm

Lawry's The Prime Rib — Las Vegas

Las Vegas

Sunday

April 21, 2019
12:00pm – 9:00pm

Lawry's The Prime Rib — Beverly Hills

Los Angeles

Sunday

April 21, 2019
11:30am – 9:00pm

Tam O'Shanter

Los Angeles

Sunday

April 21, 2019
10:30am – 9:00pm

Five Crowns

Orange County

Sunday

April 21, 2019
11:00am – 8:00pm

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Lawry's famous Vintage Salad dressing

Spinning Bowl Salads at Home!

Vintage Salad Dressing

The one and only original salad dressing that’s been used on spinning bowl salads since Lawry’s The Prime Rib opened in 1938. Enjoy the taste of Lawry’s Vintage with Sherry Wine at home tonight! A case of four bottles for $32.

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Lawry's Restaurants in the News

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Lawry's Restaurants gift cards, perfect for any occasion!

Give the Gift of Lawry’s for Any Occasion

Lawry’s Gift Cards: Always the Perfect Gift!

Redeemable at any Lawry’s Restaurant location, including Lawry’s The Prime Rib,  Five Crowns,  SideDoor, Lawry’s Carvery, and Tam O’Shanter. Plus they never expire! Available in any amount starting at $25.

From The Archives

Featured: Winter 2016

Our CC Brown's Sundae is always prepared tableside with vanilla ice cream in a silver bowl, topped with hot fudge sauce poured from an individual pitcher, hand-chopped roasted almonds and whipped cream.

Feature Stories

Tempting and Timeless – C.C. Brown’s Original Hot Fudge Sundae

The original C.C. Browns’ Hot Fudge Sundae started from humble beginnings more than a hundred years ago. Today, it’s one of our most popular desserts.

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Archive Favorites

Browse the Feature Stories Archive