Category: Menu

  • Feature Stories Spring 2003

    Perfectly Prepared Vegetables

    Ralph Sanchez, executive chef for Lawry’s The Prime Rib, Las Vegas, shares his secrets for preparing delicious fresh green vegetables.

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  • Feature Stories Winter 2002

    Come See Lawry’s Carvery

    Lawry’s announces the opening of Lawry’s Carvery, a new sandwich bar delivering a quick and convenient meal with the high standards Lawry’s is known for.

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  • Feature Stories Spring 2002

    Chef Sanchez Makes a Move

    Executive Chef Ralph Sanchez moves from Lawry’s The Prime Rib, Dallas to Las Vegas while Oscar Lopez replaces Ralph in the Dallas restaurant.

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  • Feature Stories Winter 2001

    Roasted Goose

    Five Crowns Executive Chef Dennis Brask explains how to cook a festive holiday goose.

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  • Feature Stories Summer 2000

    Lawry’s and Kids: A Happy Combination

    Lawry’s The Prime Rib, Tam O’Shanter, and Five Crowns welcome children with specially created menus that appeal to younger guests.

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  • Feature Stories Spring 2000

    Letter From Asia: Pride in Our Work

    Co-workers at Lawry’s The Prime Rib — Jakarta are proud to work hard despite unrest in the country, says General Manager Tom Balchas.

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  • Feature Stories Winter 1999

    Letter from Asia: Sharing Holiday Traditions Abroad

    Despite not being a traditional holiday in Asia, General Manager Tom Balchas welcomes guests from all nations to share in a Thanksgiving meal at Lawry’s The Prime Rib.

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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.