Frank Talk Archive

  • Frank Talk Summer 2009

    Frank Talk

    Recently promoted to Executive Chef, Ryan O’Melveny Wilson proudly represents the fourth generation that is a part of Lawry’s business.

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  • Frank Talk Spring 2009

    Frank Talk

    Richard N. Frank talks about the challenge of bringing Lawry’s essence and values to a new location: Lawry’s The Prime Rib — Chicago.

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  • Frank Talk Winter 2008

    Frank Talk

    Nearly a century of experience has proven Lawry’s dedication to superior quality and great value make a winning combination.

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  • Frank Talk Summer 2008

    Frank Talk

    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.

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  • Frank Talk Spring 2008

    Frank Talk

    Lawry’s sees the importance in providing plenty of hands-on training to employees, no matter what location they might be working at around the world.

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  • Frank Talk Winter 2007

    Frank Talk

    Lawry’s found a unique sweet spot for its American cuisine, opening multiple restaurants across Asia in exotic locales like Hong Kong, Taipei, Tokyo, and Singapore.

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  • Frank Talk Summer 2007

    Frank Talk

    Lawry’s sees the great importance in keeping each restaurant pertinent to the times and has had many refreshes and updates in the 85+ years of business.

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  • Frank Talk Spring 2007

    Frank Talk

    Celebrating the 85th anniversary of what started as an investment in a simple tract of land and became the cozy and charming Tam O’Shanter.

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  • Frank Talk Winter 2006

    Frank Talk

    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.

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  • Frank Talk Summer 2006

    Frank Talk

    Lawry’s Restaurants have evolved to become the perfect destination for weddings or any special occasion.

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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.