Halloween Murder Mystery
Three courses and a corpse. Can you solve the mystery before dessert?
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.
Executive Chef Walter Eckstein shares his take on one of his favorite hors d’oeuvres Chicken, Water Chestnut, and Scallion Yakitori Recipe.
At Lawry’s The Prime Rib, member of Lawry’s Order of the Carver must demonstrate that they are a cut above to join the ranks.
Recovering soldier returning home from Iraq receives an invitation to dine at Lawry’s The Prime Rib in Chicago.
The Five Crowns received recognition for its excellence in food, wine, service, and ambiance from the Southern California Restaurant Writers Association.
70th wedding anniversaries, an English-themed wedding, and visits from school children were all part of the exciting happenings at Lawry’s.
It’s Always in Season!
Created by Lawrence L. Frank in 1938, Lawry’s Seasoned Salt is the most popular blended salt in the world. Shakers of both salt and pepper can be personalized and come with a tasteful art deco-style caddy. The whole set for just $12!
While you may think of this Beverly Hills classic for its signature prime rib dinner (and their iconic spinning-bowl salads), the 80-plus-year-old establishment has recently launched some serious steak offerings. They’ve beefed up their menu, adding nearly three dozen new items, including four steaks: charbroiled filet mignon, the Lawry’s prime ribeye (bone in), prime New York strip and prime porterhouse for two.
Lawry’s Beverly Hill’s named one of Beverly Hill’s 16 essential restaurants.
For the First Time in 80 Years, Servers at Lawry’s Have a Chic New Look
Five Crowns Executive Chef Alejandra Padilla, a 2011 winner of Food Network’s “Chopped,” launches a new menu for spring.
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Feature Stories
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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