Category: Menu

Executive Chef Walter Eckstein shares his take on one of his favorite hors d’oeuvres Chicken, Water Chestnut, and Scallion Yakitori Recipe.

Originally started at the Tam O’Shanter, our Ale & Sandwich Bar counters have become so popular that they’ve inspired an entire chain restaurant: Lawry’s Carvery.

Lawry’s Beverly Hills location often hosts first birthday parties for members of Southern California’s large Korean-American community.

Executive Chef Dennis Brask of Five Crowns shares one of his most popular holiday recipes and how to prepare it yourself.

Five Crowns makes enhancements to its menu with great new wine offerings (like half bottle tasting options) and a special series of small plates.

Executive chef Oscar Pacheco of Tam O’Shanter shares his recipe for a hearty country style pork chops dish.

Jumbo Shrimp Cocktail with Mexican gulf shrimp, Dry Aged New York Steak, and Stilcheddar Macaroni and Cheese are just a few of the new menu items awaiting you at Five Crowns.

Lawry’s The Prime Rib, Dallas, executive chef Oscar Lopez shares his delicious recipe for a unique and hearty appetizer.

During World War II, Lawry’s Restaurants began serving roasted turkey from their carts as a result of the government’s food rationing program and its severely restricted beef supply.

Five Crowns celebrates its 40th anniversary with its delicious English trifle and its vanilla-bean pudding sauce.