Past Issues

  • 4 Articles
    Richard N. Frank with his Rose Bowl Hall of Fame Award. Richard is one of only two inductees in Hall of Fame history who is not a player, coach, Tournament of Roses official or sports broadcaster.

    Spring 2006

    After years of treating the teams competing in the Rose Bowl, Richard Frank was honored and inducted as a proud member of the Rose Bowl Hall of Fame.

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  • 7 Articles
    Lawry’s The Prime Rib has fed the two teams participating in the Rose Bowl going back to the 1950s

    Winter 2005

    After over 50 years partaking in the Rose Bowl festivities, Lawry’s has a book in the works to showcase what an exciting experience and opportunity it has been.

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  • 6 Articles
    Lawry's famous spinach has been made the same way since the 1930s.

    Summer 2005

    Some of the famous side dishes from Lawry’s Restaurants, like our Creamed Spinach and Yorkshire Pudding, have a history as rich as their taste.

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  • 7 Articles
    Vintage Lawry's Seasoned Salt and Pepper on a table at Lawry's The Prime Rib

    Winter 2004

    From being stolen off tables to a multimillion dollar business, Richard Frank presents the story of Lawry’s Seasoned Salt and how it came to be.

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  • 8 Articles
    Lawry's The Prime Rib has served its prime rib from its famous silver cart since 1938.

    Summer 2004

    Among the vast array of diets and diet trends throughout the years, beef has remained in constant demand for Lawry’s diners.

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  • 4 Articles
    Our iconic status was only achieved through the combination of our co-workers and our business/workplace philosophy.

    Spring 2004

    Richard N. Frank explains the importance of teamwork, pride, and the sense of belonging instilled in all who work for Lawry’s.

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  • 9 Articles
    The Mediterrania's wine by the carafe was a trendsetter in the '60s.

    Fall 2003

    Richard N. Frank explains how Lawry’s played a role in the popularity of wine and the trend of restaurants offering wine by the glass.

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  • 6 Articles
    In a behind-the-scenes look at how Lawry's prepares prime rib, a chef loads prime rib into our ovens.

    Summer 2003

    Richard N. Frank gives an in depth explanation of what exactly a prime rib is and why Lawry’s The Prime Rib is the finest restaurant for dining on quality beef.

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  • 7 Articles
    Things may be changing at Lawry's The Prime Rib Dallas but one thing will always stay the same: an exceptional experience.

    Spring 2003

    Richard N. Frank announces new, exciting changes to Lawry’s The Prime Rib in Dallas, and the introduction of Lawry’s Carvery, a quick-casual restaurant in the Lawry’s family.

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  • 7 Articles
    All we do at Lawry's is accomplished under the auspices of our Code of Ethics.

    Winter 2002

    Richard N. Frank explains the importance of Lawry’s Code of Ethics and attributes Lawry’s successes to the adherence to the code.

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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.