Past Issues

  • 4 Articles
    My grandson, executive chef Ryan O’Melveny Wilson.

    Summer 2009

    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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  • 5 Articles
    Lawry's The Prime Rib Chicago is located in the historic McCormick Mansion

    Spring 2009

    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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  • 4 Articles
    Two guests enjoy salad and drinks before the prime rib main course.

    Winter 2008

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

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  • 6 Articles
    The brisket sandwich from our Ale & Sandwich Bar at the Tam O'Shanter

    Summer 2008

    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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  • 6 Articles
    The grand entrance at Lawry's The Prime Rib in Tokyo, Japan

    Spring 2008

    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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  • 4 Articles
    Our international locations all feature classic menu options like the spinning bowl salad, pictured here in Singapore.

    Winter 2007

    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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  • 3 Articles
    Lawry's The Prime Rib Beverly Hills' has changed quite a bit over the years.

    Summer 2007

    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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  • 7 Articles
    Co-workers at the Tam O'Shanter celebrate the restaurant's 85th anniversary

    Spring 2007

    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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  • 5 Articles
    Because of government rationing during WWII, Lawry's The Prime Rib switched to serving roast prime turkey instead of beef.

    Winter 2006

    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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  • 6 Articles
    A happy Lawry's wedding: Susie Frank and Jeff D'Angelo.

    Summer 2006

    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.