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

Browse all events
Evolution of Pinot Noir Wine Dinner at Lawry's The Prime Rib, Dallas

Lawry's The Prime Rib — Dallas

Dallas

Friday

April 26, 2019
7:00pm

Tam O'Shanter

Los Angeles

April 1 – 30, 2019

Lawry's The Prime Rib — Chicago

Chicago

April 1 – 30, 2019

Lawry's The Prime Rib — Las Vegas

Las Vegas

April 1 – 30, 2019

Lawry's The Prime Rib — Dallas

Dallas

April 1 – 30, 2019

Lawry's The Prime Rib — Beverly Hills

Los Angeles

April 1 – 30, 2019

Five Crowns

Orange County

April 1 – 30, 2019

Lawry's The Prime Rib — Las Vegas

Las Vegas

April 1 – 30, 2019

Lawry's The Prime Rib — Dallas

Dallas

April 1 – 30, 2019

Lawry's The Prime Rib — Chicago

Chicago

April 1 – 30, 2019

Five Crowns

Orange County

April 1 – 30, 2019

Tam O'Shanter

Los Angeles

April 1 – 30, 2019

Lawry's The Prime Rib — Beverly Hills

Los Angeles

April 1 – 30, 2019

Tam O'Shanter

Los Angeles

Sunday

May 5, 2019
12:00pm – 6:00pm

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Lawry's Restaurants in the News

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C.C. Brown's famous hot fudge sauce -- unchanged for 80 years!

Absolute Perfection

C.C. Brown’s Famous Hot Fudge Sauce

A recipe that hasn’t changed for 60 years! C.C. Brown started making just a gallon a day in the back of his store. He perfected the sauce’s incomparably smooth taste, and now you can enjoy it at home! A case of four jars for $32.

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