About Lawry's The Prime Rib]
Lawrence L. Frank and his brother-in-law, Walter Van de Kamp, opened the first Lawry's restaurant in 1938 in Beverly Hills, LA. Lawrence designed and built his own "silver" cart in which roasted prime rib was placed vertically and served in front of the customer at the desired doneness and cut. This service was so innovative to the Americans of the time that many restaurants followed suit, and it eventually became the standard method of roast beef service in the United States. The business was then taken over by Lawrence's son, Richard N. Frank (current chairman), and his son, Richard R. Frank (current president), and continues to this day.
[Prime Rib]
Lowry's Prime Rib is a gem of quality beef, slowly roasted at low temperature to remove excess fat and concentrate the flavor. The meat is so tender that a knife can easily penetrate it, but when you put it in your mouth, you can feel the firm fibers of the original meat, and the juicy flavor overflows, giving you the true pleasure of meat. The accompanying sauce is an au jus sauce made from beef bones. The deep flavor of the sauce complements the meat.
[Dynamic presentation]
Lowry's puts the prime rib on a cart called "silver" and cuts it into the size you want right in front of you. There are five levels to choose from, depending on the size. Only specially trained and licensed personnel are allowed to cut. You can enjoy the dynamic presentation and a generous portion of delicately flavored beef.
