Past Issues

Lawry’s Restaurants CEO Richard Frank remembers the opening of the second Lawry’s The Prime Rib 45 years ago in Chicago.

We’ve cast the Classic Lawry’s Experience in a fresh, new light at our flagship Beverly Hills restaurant.

Ryan Wilson, my nephew and a fourth generation family member working in our company “grabs the mic.”

Eight decades balancing change and tradition to make every moment at Lawry’s special and memorable.

National recognition for the classic meat and potatoes meal I’ve grown up with

Next year we’ll celebrate the 80th anniversary of the innovative restaurant my grandfather boldly created in the midst of the Great Depression.

Welcome to our new A La Cart! Come with me on a thumbnail “guided tour” or…dive in and click away!

A well-documented record that began more than 30-years ago, A La Cart has become a scrapbook of memories for Lawry’s co-workers.

The new A La Cart takes three decades of Lawry’s history online and adds even more timely and exclusive content to our seasonal newsletter.

A surprising find from the Lawry’s archives gives a new understanding of the Frank family’s tradition in serving high quality meats.