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Posted by Bruce Bilmes and Susan Boyle on Thursday, November 29, 2012 1:56 AM


Dinner at Lawry's is a meat-and-potatoes blast from the past, served by motherly waitresses in a 19th-century building (see the Roadfood.com review). There are other things on the menu, but prime rib is, of course, the reason you're here. There's something a bit hokey about the whole scene, from the Spinning Salad Bowl to the frequent infomercial-hawking of their supermarket seasonings, and prime rib can come off as pallid to a strip steak palate. But the mashed potatoes are real, the horseradish-spiked whipped cream is fun, and how often do you see Yorkshire pudding these days? True, it would be even better warm. Our waitress talked public policy with us, and wrote out some of her favorite recipes for us, and when we split a hot fudge sundae for dessert (with another infomercial for the jars of fudge) she piled on the thick whipped cream like it was our last meal!
 

10 Comments:

I last ate at Lawry's about 10 years ago and it was superb. Sounds like things have changed a bit. Glad they still have real mashed potatoes and that horseradish cream!
Posted by ann peeples on Thursday, Nov 29, 2012 6:46 AM


I have been to Lawry's in Chicago once, but many times to Lawry's in Las Vegas. Its prime rib is incomparable and I love how it is served from the glistening silver cart rolled to your table and cut to order by the chef. The waitresses still wear the 1938 style uniforms. It is timeless and enduring!
Posted by Equity6 on Thursday, Nov 29, 2012 7:42 AM


Was just there two weeks ago, and can tell you without a doubt it's still ranks as the one the best prime rib experiences you will ever encounter. All old school, and hasn't changed since it opened.
Posted by myterry2 on Thursday, Nov 29, 2012 2:52 PM


OMG on the pics!
Posted by chewingthefat on Thursday, Nov 29, 2012 5:47 PM


I love Lawry's! Before they opened the Dallas store, we'd always eat at their store on La Cienega Boulevard in Los Angeles at least once on one of our many trips to LA. I noticed, (usually, men) usually order the bigger thicker cuts like the "Jim Brady" cut. But to me, the best cut is the "English" cut. Consisting of three thin slices, the meat is noticeably, much more tender because you're not sawing through two inches of meat and then having to chew that large piece you've put in your mouth. Try it that way sometime. You'll get all that great Prime Rib flavor with having to work your jaws to death. Of course, always order it medium rare.
Posted by Twinwillow on Thursday, Nov 29, 2012 7:33 PM


Twinwillow-I ordered the Jim Brady! Ashamed to say i love the fat on a huge cut of prome rib...:)
Posted by ann peeples on Thursday, Nov 29, 2012 7:42 PM


Prime, sorry!
Posted by ann peeples on Thursday, Nov 29, 2012 7:43 PM


Ann, one must do what one must do. I must admit, I love the fat, too!
Posted by Twinwillow on Thursday, Nov 29, 2012 9:19 PM


Twinwillow, Sue did order the English cut - the photo didn't come out - and it IS a totally different experience from the trencherman hunks of beef.
Posted by Bruce Bilmes and Susan Boyle on Friday, Nov 30, 2012 2:17 AM


Every year Lawrey's in LA sponsors the "Beef Bowl" for the 2 teams in the Rose Bowl, different nights of course. I remember years ago, some guy from Michigan State ate 9 Jim Brady cuts. This was reported in the LA Times....Yeow!
Posted by chewingthefat on Saturday, Dec 1, 2012 5:19 PM

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