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Lawry’s The Prime RibA Lot of History in That Little BottleBy Jeff Gottesman
Since 1982, “Lawry’s The Prime Rib” has been a Dallas favorite; first located near downtown and for the past 8 years in that hotbed for testing restaurant concepts….Addison and the Far North Dallas region. The results? There’s a lot to be said for “staying power!” Steak and Chop houses have come and gone over the past few years, but Lawry’s has proved that the secret to success involves a whole lot more than just being able to cook a good cut of meat.
Instead of seats filled with businessmen who were in town for a convention, I saw casually dressed couples, families, and even some children who were enjoying the relaxed, well-lit atmosphere of a fine dining establishment which had their product and service honed to perfection. I knew that not only was I about to partake of a wonderful meal, but also an atmosphere where I truly felt I was their guest.
For the summer, Lawry’s is offering a special Five Crowns Hearts of Romaine with Maytag blue cheese dressing and bacon which I did not sample, but as a blue cheese lover it was difficult to ignore at the next table. Speaking of Summer Specials, Executive Chef Oscar Lopez and his team have put together two new entrees to compliment the season; Cajun Spiced Red Snapper and Roasted New Zealand Lamb Chops which he says are “light, refreshing and palate pleasing for the summer months."
I’m a sucker for history, so when it came time to choose my entrée, I could not alter my desire for one of the five cuts of Lawry’s famous Prime Ribs…but, habits can be broken. I was easily convinced by General Manager, Lars Staberg, to make a slight modification and try Lawry’s Signature Ribeye Steak. This cut is a slow roasted prime rib which is then seared to perfection to lock in the juices. The Ribeye is available in both a 20 oz. bone-in portion, or a 10 oz boneless option.
Lars was also quick to point out that the restaurant has evolved over the years and while they obviously still feature their famous Prime Ribs ($27-$40), there are many other entrees including lobster tails, salmon, and seabass ($26-$35). If you love lobster, as I do, it’s nice to know that twin broiled lobster tails can be paired with any other entrée for just an additional $18. Wow…what a catch (and they tasted fresh caught as well).
Lawry’s The Prime Rib By Madelyn Miller and Jeff Gottesman |
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We’ve seen it throughout our lives. We remember it from our
parents’ kitchen when we were little kids. Those little jars of salt and pepper
with the big Lawry’s “L” emblazoned on the side. For over 20 years here in
Dallas, Lawry’s is more than just that little bottle!
Prior to entering “Lawry’s The Prime Rib,” I was expecting
to see another stuffy steakhouse filled with business suits, cigar smoke, and an
atmosphere more akin to a gentleman’s club than a fine dining establishment. I
could not have been further from the truth. We were warmly greeted by the
hostess and then introduced to Lawry’s lavish bar and dining area. What struck
me immediately, was the crowd. 
For
starters, it was difficult for me to decide. As a seafood lover, I was thrilled
to see so many seafood delights on the appetizer menu, but when forced to choose
I opted for the Fresh Blue Crab Cakes with red bell pepper sauce and lemon aioli
(although the Lobster Bisque was pulling at my heartstrings). “Fresh” is
the operative word here! I’ve had many crab cakes that tasted like they were
made with ingredients out of a can, but these tasted incredibly fresh with just
the right amount of seasoning not to cover the taste of the crabmeat, but rather
to highlight it.
Next
came the “Famous Spinning Bowl Salad” consisting of romaine and iceberg lettuce,
baby spinach, shredded beets, chopped eggs and croutons, tossed with Lawry’s
exclusive Vintage Dressing. Ingredients were placed in a bowl which was then
“spun” on a bed of ice as the dressing was added thus infusing the ingredients
with the flavor of the dressing, without drowning them out (for those of us who
are engineers…that’s centrifugal force). 
Entrees
are carved at your table from the Famous Lawry’s Silver Carts which have been
around since Lawrence Frank and Walter Van de Kamp co-founded the original
Lawry’s The Prime Rib in Beverly Hills in 1938. They felt that much of the
splendor of the meal was the way each part of the dinner was prepared and
presented…and so it was during my visit. My ribeye melted in my mouth and the
sides of au gratin potatoes, fresh asparagus, and sizzling skillet of wild and
seasonal mushrooms were the perfect compliment to the perfectly seasoned taste
of the prime rib. I
haven’t cleaned my plate this well since….well, since I remember that little
bottle on my mom’s kitchen counter!
Dessert was next and with an incredible cornucopia
including English Trifle, Crème Brulee, Cheesecake, and pies ranging from $6.50
to $8…it was a difficult choice. One item; however, jumped out at me again
because of it’s history. I selected a simple C.C. Brown’s Hot Fudge Sundae which
Lawry’s will be featuring in July to celebrate the 100 year Anniversary of the
original hot fudge sauce!
That’s right…C.C. Brown is believed to be the inventor
of the Hot Fudge sauce back in 1906, and Lawry’s has purchased the rights to
this original formula. The sundae is again prepared tableside (in our case, barside) with Haagen-Dazs vanilla ice cream, toasted almonds, whipped
cream, and of course C.C. Brown’s Hot Fudge. I
thought all hot fudge sauce tasted the same…but now I know better. I could not
leave the restaurant without a bottle of my own! My chocoholic
companion tasted the Chocolate Fantasy Cake (three layers of devil’s food cake
covered in a double Dutch fudge frosting) which was not only a work
of art to look at, but could easily feed a family of four. Stuffed? Oh yes…but
an experience to remember! 
Lawry’s The Prime Rib is not your ordinary Steak and Chop
house. Don’t wait for a special occasion to enjoy it’s rich history and
impeccable food.
Bring
the family for a completely different dining experience that’s proven itself for
the past 20 years…but come hungry!
