Past Issues

  • 5 Articles
    The main dining room at Lawry's The Prime Rib, Chicago

    Winter 2019

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

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  • 5 Articles
    Photo of the exterior of Lawry's The Prime Rib Beverly Hills

    Summer 2019

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

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  • 6 Articles
    Ryan Wilson, Vice President and Corporate Executive Chef of Lawry's Restaurants, Inc.

    Winter 2018

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

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  • 5 Articles
    Lawry's The Prime Rib, Beverly Hills

    Summer 2018

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

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  • 6 Articles

    Spring 2018

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

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  • 6 Articles
    Lawry's The Prime Rib Beverly Hills original location

    Winter 2017

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

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  • 6 Articles
    Lawry's A La Cart was first published in the fall of 1985

    Fall 2017

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

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  • 6 Articles
    Richard N. Frank stands with a server and carver at Lawry's The Prime Rib

    Spring 2017

    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.

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  • 4 Articles
    The print edition of Lawry's A La Cart was started by Richard N. Frank as a way to communicate directly with guests

    Winter 2016

    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.

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  • 5 Articles
    The L. Frank and Son Meat Store flyer from 1883, featuring "Crown Brand" sausages.

    Summer 2016

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

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