I had my first experience at Lawry’s The Prime Rib a few years ago and have been dying to go back ever since. My second visit did not disappoint.
A little background: Lawry’s was founded in 1938 in LA and the company is still family owned and has just a half dozen locations: LA, Beverly Hills, Las Vegas, Dallas, Chicago and a few in Asia (go figure). The restaurant originally served just one thing: Prime Rib. They do delicious seafood now, as well.
But the attraction here is really this: The very best Prime Rib you well ever have anywhere. Ever.
There are so many pictures from our meal, you’ll have to look at them all after the jump so click below for the full scoop.
The restaurant is laid out in an art deco motif with crushed velvet upholstery (green and red). It’s really comfy. The waitresses dress in uniforms that are unchanged since the 40’s, which is a little weird and go by the name “Mrs.” or “Ms.” as in “I’m Mrs. Smith and I’ll be your server tonight”.
To the meal: Dinner starts with fresh sourdough bread. It always tastes better in the Western US, the closer you get to San Francisco (where it was invented in 1905). This was true of Lawry’s as the bread was delicious. The table also has Lawry’s seasoned salt and seasoned pepper. Yep. the guy who opened the restaurant also invented the seasoned salt sold by Lipton since the 1970’s.
Appetizers consisted of two options: Shrimp Cocktail or Fried Calamari. We got an order of both. The shrimp was good, but not great and I’ve gotten much bigger shrimps elsewhere. The homemade cocktail sauce was superb. I don’t eat calamari, but one of the guys who does enjoyed it very much.
After those were served Lawry’s famous “Spinning Bowl Salad” was served. A house dressing is poured into a stainless steel bowl filled with fresh veggies. The bowl spins on bed of ice as the salad and dressing are tossed. It is super tasty.
Then it’s on to the main course. A trained carver wheels over a large stainless steel contraption (designed by Lawry’s) and they open it to reveal three standing rib roasts. They ask what cut you want (4 options, I went for the smallest cut because I ordered a small lobster tail to accompany my meal) and how well done or rare you’d like it. The carver slices your cut of beef, puts it on a plate and spoons up some mashed potatoes and gravy. Then they ask if you’d like any sides: I always go for the creamed corn and my partners went for the creamed spinach.
Peas, baked potato and sizzling mushrooms are options as well.
Yorkshire pudding, a must with any true prime rib meal, is also included at Lawry’s and it’s the best Yorkshire pud I’ve had outside of Yorkshire in England (Where I had it filled with a boozy beef stew that was out of this world – but that story is for another day). It’s similar to a popover and very light.
The prime rib is perfect. Seasoned right, tender and juicy, and they drench everything in a light but tasty gravy.
Dessert options are plentiful. I had the CC Brown Hot Fudge Sundae (they make it with Haagen Dazs vanilla ice cream) on my last visit (CC Brown’s invented the Hot Fudge Sundae in LA back in the 40’s, but that’s also another post for another day) so I tried the Coconut Banana Cream Pie. It was good, if a little heavy.
The entire bill, including drinks, for three of us was $196.00. Very cheap for dinner for three in Las Vegas.
Lawry’s wins my highest possible recommendation if you are a lover of prime rib. If you’re only so so on prime rib, try Lawry’s before making a final decision on the meat. No one does it better.
You’ll need to take a cab, because it’s off the strip (nearest casino is the Hard Rock).
4043 Howard Hughes Parkway
Las Vegas, Nevada 89169
Reservations can be made online via Opentable.com