Lawry's The Prime Rib opened in Beverly Hills in 1938 with the goal of serving a perfect prime rib. The restaurant became known for an elevated dining experience built around a special cut of beef. Waiters wheel a whole prime rib to the table on a white linen-covered cart. Diners choose how it is cooked, ranging from rare to well-done. The prime rib is then cut and served right before diners, emphasizing freshness and presentation. The approach has continued for more than 80 years, maintaining the restaurant’s reputation for reliable prime rib preparation.
"When Lawrence Frank and Walter Van de Kamp opened Lawry's The Prime Rib in Beverly Hills in 1938, they had one idea: serve the public a perfect prime rib. And for over 80 years, that's exactly what Lawry's has done. A special cut of beef that was once typically reserved for the home, became an elevated dining experience where the waiters wheeled a whole prime rib to your table on a white linen covered-cart, let you pick how it was cooked from rare to well-done, and then cut and serve it right before your very eyes."
"We spoke with several culinary professionals: Jason Dady (a San Antonio pitmaster behind Range, Two Bros. BBQ Market, and Lil' Bros BBQ Shack), Ed Cotton (the head chef at Jack & Charlie's No. 118), and Kevin Meehan (of Kali). Each works with steak daily, and they were nice enough to give us their favorite chain restaurants for steak. These are the places they head to at the end of a long shift, when they're craving red meat."
"A place whose name we recognize immediately that has cache, guarantees a decent meal, and knows how exactly how to prepare a steak. There's just one problem: with so many steakhouse chains out there, how do we choose? How do we know if this well known restaurant really does serve the best ribeye? Well, to answer those questions, we asked the experts."
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