7587 -- A La Cart Winter-Holiday 2013 17x11 4

PRSRT STD
U.S. POSTAGE
P A I D
Pasadena, CA
PERMIT #740
960 South Andreasen Dr
Dr. #B
Escondido, CA 92029-1964
Winter 2013
CHANGE SERVICE REQUESTED
A La “Cart” is a publication of Lawry’s Restaurants, Inc.
TAIPEI
B1, No. 105, Songren Rd.
Sinyl District
BEVERLY HILLS
Taipei City, 110, Taiwan,
100 N. La Cienega Blvd.
R.O.C.
(310) 652-2827
8862-2729-8555
CHICAGO
SINGAPORE
100 E. Ontario St.
333A Orchard Rd.
(312) 787-5000
#04-01/31 Mandarin Gallery
DALLAS
011-65-6836 3333
14655 Dallas Pkwy.
OSAKA
(972) 503-6688
5F Herbis Plaza Ent,
LAS VEGAS
2-2-22 Umeda, Kita-Kut
4043 Howard Hughes Pkwy. 011-06-6343-3344
(702) 893-2223
TOKYO
Akasaka Twin Tower East
2-17-22 Akasaka, Minato-ku
011-03-5114-8080
HONG KONG
Shop 201, 2/F, Hutchinson House
10 Harcourt Road, Central,
Hong Kong
852-2907-2218
SEOUL
Dangsan-ro 211
Youngdeungpo-gu, Seoul, Korea
TAM O’SHANTER
2980 Los Feliz Blvd.
Los Angeles, CA
(323) 664-0228
FIVE CROWNS
3801 East Coast Highway
Corona del Mar, CA
(949) 760-0331
LAWRY’S CARVERY
South Coast Plaza
3333 Bristol St.
Costa Mesa, CA
(714) 434-7788
L.A. LIVE
1011 S. Figueroa St., Suite B11
Los Angeles, CA
(213) 222-2212
LawrysOnline.com
The Trademarks
and
M
My grandfather, Lawrence, was a
putterer. Even after a long day
at work he still felt compelled
to stay busy at home. With a successful
bakery company and a couple of restaurants up and running, he was always
trying out new food product ideas, often
using his home kitchen as his laboratory.
This, of course, is how he came up with
the formula for Lawry’s Seasoned Salt.
My dad, Richard N., inherited this “busy”
gene. For him, it meant working with
wood, refurbishing and building furniture
for both home and the restaurants. When
the weekend rolled around, he would
put on his work uniform — a thoroughly
stained T-shirt, a pair of paint-spattered
pants and well-worn work boots— and
head for his garage workshop. Often we’d
see him only at lunch and then not again
until dinner, but we always knew he was
happy in his productivity. Even into his
eighties he was regularly refinishing pieces
for some of our restaurants.
SIDEDOOR
3801 East Coast Highway
Corona del Mar, CA
(949) 717-4322
are licensed from Lawry’s Foods, LLC.
A Passion
Burns Brightly
Seventeen-year-old Delanie Gastineau
knew she wanted to be a chef when she
was just eight. At her Newport Beach,
California high school she enrolled in
ProStart, a two-year program in culinary arts funded by the California Restaurant Association Education
Fund (CRAEF). This past summer she worked four nights a week as
pantry cook (or garde manger) at Five Crowns in Corona del Mar.
As a ProStart student and a Lawry’s co-worker, Delanie joined company execs, Richard R. Frank and Ryan Wilson, in forming Team
Lawry’s to compete with nine other restaurants in CRAEF’s second
annual “Culinary Clash: Battle Los Angeles” in August.
The event challenged each team to produce an amuse bouche and
entrée in only 45 minutes using their choice of protein and spices,
a Coca Cola product, plus chives and kale, the two “secret ingredients” only given to them at the start of the contest. Delanie lent her
already considerable skills to the trio’s preparation of seared prawns
with fresh peaches and a Sprite chive beurre blanc, as well as Colorado lamb chops with corn couscous, sautéed kale, bruléed figs and
a Cherry Coke gastrique. All cooked on a two-burner butane stove!
By the end of the day, Delanie had made many new friends and,
along with her team and the others, helped raise $76,000 for CRAEF.
We see a wonderful future ahead for this outstanding and talented
young woman.
It All Started in 1963
On Christmas Eve 1963, a
newly engaged Joanie Hays
and Walt Horne joined the
future bride’s parents for a celebratory holiday meal at Lawry’s
the Prime Rib, Beverly Hills.
At the end of the evening, Walt
reached into his pocket to
gather a tip from the change he received after paying for drinks
earlier. Finding more money than he arrived with, Walt consulted
with longtime Lawry’s bartender, Bill Powers, who accepted the
mysterious ten dollars, took Walt’s address, and promised to let
him know if the register balanced properly. Around New Year’s,
the pair received a card from Bill explaining the tally had come up
short and thanking Walt for returning the money.
The couple married and established a Horne family tradition as
they came back for Christmas Eve dinner the following year. Walt
was delighted when Bill Powers not only recognized him, but also
sent over a round of drinks in appreciation of Walt’s honesty the
year before. It seems Bill was creating a tradition of his own. For
the rest of his career at Lawry’s, the bartender made sure the
Hornes always enjoyed a round, “Compliments of Bill Powers,”
during their annual holiday visit to the restaurant.
And so began 50 years — and counting — of the Night Before
Christmas at Lawry’s for the ever-growing Horne family. As Walt
says, “Nothing beats a dinner at Lawry’s with those you love.”
I guess I got the bug early on. I was six or
seven when I made a red truck out of wood.
Dad 1962
In all honesty, it was more recognizable as
red than as a truck, but it was the beginning of a lifelong enjoyment of
building things from scratch. When I was a little older, I sent away
for instructions to build a “Habitat Chair” that I’d seen in Popular
Science magazine. Imagine a 5’ by 5’ by 5’ frame box whose back
dropped down to create a bed. Although it wasn’t that pretty,
my parents allowed the “Chair” to occupy a corner of the living
room for a long time. It was fun for us kids to play in and a source
of pride for me.
I started collecting tools in college and got serious about woodworking. Like my grandfather and my father, I eventually found
myself drawn to my workshop in my spare time. Woodwork
occupied my mind and my hands in a way that was both satisfying
and relaxing. It became a true passion.
growing skills to work for the company.
In 1992, I designed, built and installed
the big wine rack in the Vintage Room
at Lawry’s in Beverly Hills, followed by
custom wine racks in our Las Vegas and
Corona del Mar restaurants. I appreciated the engineering challenges in these
and other projects, not to mention
the cost savings for the company. It’s
rewarding to see guests sitting at a
tabletop I built or enjoying a special
design feature I came up with.
I’m not the only one in my generation
Me 1992
of the family to go hands-on in our
restaurants. Quite a while back, my sister, Susie, started taking
over our restaurants’ interior design chores from our mother.
Since then, she’s become an integral member of our marketing team, but, when we need to roll up our sleeves in one of our
restaurants, you’re likely to find her there too.
Three years ago, when we were working on Five Crowns and
SideDoor, it wasn’t unusual
to see her there in her canvas apron, tool bucket by
her side, pouring over plans
in the midst of a group of
contractors and workers
and then pitching in. Today,
Susie shoulders many responsibilities as Director of Design
and newly appointed Board
member. We consult regularly
My sister Susie and I 2012
about design decisions and
routinely bounce ideas off each other. Her input and hard work
have been as inspiring as it is invaluable.
Without giving too much away, I’ll share the news that Lawry’s has
some very exciting projects coming up. I’m looking forward to
joining our co-workers in our continuous effort to bring the very
best to all our guests. If that effort includes me and my tools, so
much the better.
When I entered the family business, I realized I could put my
The New Patio at The Prime Rib, Dallas
T
exans love beef, and they love eating outdoors. Now, Lawry’s The Prime Rib, Dallas guests can
combine these two pleasures at the new “Patio at The Prime Rib” — a comfortable, casual
space that encourages conversation and conviviality under both the sun and the stars.
Chef Matthew Melton has created a patio menu featuring delicious prime rib sandwiches, an assortment of flatbreads, a spectacular Pat LaFrieda burger, prime rib chili fries and tasty appetizers.
A wide-ranging list of beers, wines and cocktails perfectly complements the tantalizing dishes.
Next time you want to feel a fresh breeze while enjoying truly delicious food and drink, join us at the Patio at The Prime Rib in Dallas.
‘Tis a Season of Celebrations and Special Events
THANKSGIVING: We’ll welcome you with turkey and all the
traditional trimmings, our famous prime rib and other delicious
holiday classics. Reservations are available now.
WINE EVENTS AT THE TAM O’SHANTER: Mark your calendar
and join us for these delicious events! Call for information and
reservations, (949) 717-4322.
- Oct. 1-Nov. 13: Wine Wednesdays, 5pm to close
Featuring 50% off select bottles of wine and the captain’s list,
and the Tam’s celebrated cheese and charcuterie selections
- Oct. 24: Holiday Wine Pairings 101, 7pm, $40 per guest plus
tax and gratuity. Reservations available Sept. 24.
‘TIS THE SEASON FOR CAROLERS: Our restaurants will
sparkle with holiday decor, strolling carolers will serenade during
dinner hours and we’ll pamper you with warm hospitality.
Lawry’s The Prime Rib, Beverly Hills: Dec. 1-24
Lawry’s The Prime Rib, Las Vegas: Dec. 6-24
Lawry’s The Prime Rib, Dallas: Dec. 12-24, plus a “sneak
peek” Dec. 8
Lawry’s The Prime Rib, Chicago: Nov. 29-Dec. 24
Five Crowns: Nov. 30-Dec. 24
Tam O’Shanter: Dec. 1-30, Lunch Valet Parking will be available
at the Tam throughout December for $2.75 per vehicle. Dinner
valet is $3.50 per car. Street parking is also available.
DINNER EVENTS AT LAWRY’S THE PRIME RIB, BEVERLY
HILLS: Sample a fabulous array of top quality spirits while you
enjoy delicious hors d’oeuvres prepared by Executive Chef Walter
Eckstein.
- Nov 6: Whiskey and Bourbon Tasting
- Feb 26: Vodka Tasting
Events are 6-8pm, $44 per guest inclusive. Call Ellen Frémaux at
(310) 360-6281, ext. 4.
A “CHRISTMAS CAROL” DINNERS: Return to Yuletide in
Victorian England as costumed actors perform scenes from
Charles Dickens’ classic. Matinee shows are $79 per adult and
$59 per child 12 and under. Evening shows are $89 per adult and
$69 per child. Prices include a multi-course feast, entertainment,
tax and gratuity. Reservations are available now.
Tam O’Shanter: Nov. 26 and 27 at 6:30pm and matinee shows
Nov. 24 and Dec. 1 at 1pm. For reservations, call (323) 664-0228.
Lawry’s The Prime Rib, Beverly Hills: Dec. 1 at 7pm and
DINNER EVENTS AT LAWRY’S THE PRIME RIB, DALLAS:
matinee luncheon, Dec. 1 and Dec. 8 at noon. For reservations,
Enjoy Chef Matt Melton’s brilliant five-course dinners designed
call (310) 360-6281 ext. 4.
to perfectly complement the fine tastings at
Lawry’s The Prime Rib, Las Vegas: Dec. 8,
each event.
15, 21 and 22 at 6pm and matinee shows
- Oct. 25: Big Bold Hallovino
Dec. 8 and 15 at 1pm. For reservations, call
- Nov 22: Whiskey Dinner
(702) 893-2223 ext. 205.
Lawry’s The Prime Rib, Chicago and The
- Jan. 24: Single Malt Scotch Dinner
SideDoorChicago.com
Goodman Theatre: Enjoy Lawry’s traditional
Dinners are $89 plus tax and gratuity. Resholiday dinner, Dec. 2 at 4pm, followed by
ervations are required and are available one
a production of “A Christmas Carol” at The
month in advance. Call the restaurant at
Goodman Theatre at 6:30pm. $114 per
(972) 503-6688, or email Steve Giancotti,
adult, $84 per child age 12 and under. Prices
SGiancotti@LawrysOnline.com.
include tax and gratuity, plus Premium
MYSTERY DINNER THEATER: Whodunit?
Theatre Seating. Reservations are required
Help our actors solve the crime while you
and available Oct. 1. Ask for the Sales Dept:
enjoy a classic Lawry’s multi-course dinner
(312) 787-5000.
and lots of laughs.
NEW YEAR’S EVE: Join us for dinner at the
Lawry’s The Prime Rib, Beverly Hills:
start of your evening, or ring in 2014 at our
- Oct. 23: “Curtains! Something’s Afoot!”
final seating. We’ll make your celebration
Lawry’s fine dining restaurants
- Jan. 15: “The Case of the Unlucky Leprechaun”
memorable with party favors and a chamare the affordable choice for your
Shows start at 7pm, $96 per guest inclusive.
pagne toast at midnight. Reservations are
family celebration or corporate
For reservations call Ellen Frémaux at
available now at Lawry’s in Beverly Hills
holiday
event.
Each
of
our
(310) 360-6281, ext. 4.
and Chicago, on Dec. 1 at Lawry’s in Dallas,
restaurants
has
elegant
rooms
to
Lawry’s The Prime Rib, Las Vegas:
and on Oct. 31 at Lawry’s in Las Vegas.
accommodate parties large or small.
- Oct. 30: “All’s Fair in Love & Music.” Doors
Five Crowns and Tam O’Shanter accept
Make your reservations now and
open at 6:45, show starts at 7pm. $99 per
reservations Nov. 30.
let us take care of every detail.
guest inclusive. Reservations are required.
Contact Jay Joseph at A Touch of Mystery
PARTY LIKE IT’S 1759! ROBBIE BURNS’
(702) 497-7936 or ATouchofMystery.com.
BIRTHDAY AT THE TAM O’SHANTER:
Each January, we celebrate the birth of
CHRISTMAS EVE RESERVATIONS: ResLawry’s The Prime Rib
Scotland’s national poet, whose poem
ervations are available now at Lawry’s in
Beverly Hills (310) 652-2827
“Tam O’Shanter“ inspired the name of our
Beverly Hills and Chicago, on Nov. 1 at LawChicago
(312) 787-5000
restaurant. Join us for Scottish-themed
ry’s in Dallas, and on Oct. 24 at Lawry’s in
Dallas
(972) 503-6688
dishes, theatrics, dancers, bagpipers and
Las Vegas. Five Crowns and Tam O’Shanter
Las Vegas
(702) 893-2223
more. Jan. 22 and 23, seatings at 5:30pm
will accept reservations beginning Nov. 24.
Five Crowns
(949) 760-0331
and 8:15pm. Reservations can be made
All our restaurants will be closed Christmas
Tam O’Shanter (323) 664-0228
starting Dec. 26 by calling (323) 664-0228.
day. Thank you for your patronage this year!
or visit LawrysOnline.com
Unlock the door to
“Chicago-style” 2014
Make Your Private
Party an Event
to Remember
Reservations
In His Own Words
Part Three: A Wartime Threat
to the Prime Rib’s Survival
We continue our exploration of the beginnings
of Lawry’s The Prime Rib as told by co-founder
Lawrence L. Frank in a 1963 interview.
J
ust three and a half short years after Lawry’s
Our Founder,
the Prime Rib opened in Beverly Hills,
Lawrence L. Frank
the clouds of war that had been gathering in
Europe finally burst and a surprise attack
on Hawaii’s Pearl Harbor swept the
U.S into World War II on December
7, 1941. Citizens on the home front
were urged to sacrifice and become
“soldiers without uniforms.”
To conserve tire rubber, drivers observed a national maximum “Victory Speed” of 35
MPH. Within six months, the War Price and
Rationing Board imposed strict limits on
the purchase of many commodities — from
gasoline to typewriters, shoes to silk — all
in support of the war effort.
“It was impossible to operate legitimately
and honestly and still conform to the government’s regulations, but we did. All
around us you could buy steaks or anything
you wanted, but you couldn’t buy them at
Lawry’s. We couldn’t operate as a prime rib
house because we would not buy from the
Black Market.”
Looking back at this crucial moment, Lawrence
speaks with justifiable pride — and with more
than a faint echo of the hyperbolic menu language used twenty years earlier.
Original menu
“We went out and bought
the finest turkeys in the land
and did a job that has never
been equaled and served
them from the cart.”
The restaurant’s integrity was
not lost on his employees or
guests.
“That we actually, literally
Wartime menu
conformed to the regulations made a tremendous impression on the boys
and girls with us. We served nothing but turkeys;
there wasn’t any deviation. I think the fact that
the girls could look people square in the eye and
say with sincerity, ‘This company will not resort
to the Black Market and we cannot give you roast
beef” made a very definite impression on people.
It was really something, patriotic or not, but we
did it.”
In his 1963 interview about the first fifty
years of the Frank and Van de Kamp family
enterprises, Lawry’s co-founder Lawrence
Frank discusses the potentially disastrous
effect of beef rationing on his relatively new
but already thriving restaurant.
“During the war we were confronted with a terrific problem. We only
received sufficient meat rationing
stamps to keep the restaurant open
for a couple hours a week. We only
had about two standing ribs a week.
Remember, two a week, not a day.”
His business-saving idea was intended as a stopgap
measure that lasted until 1946, when rationing came
to an end and prime rib was available once more.
But the turkey had become a favorite with the guests.
“The success we had with the turkeys was outstanding. To this day people come in and ask,
‘when are you going to serve those wonderful
turkeys again.’”
Lawrence’s unique idea — to base the
restaurant’s menu on a single entrée, the
supply of which was now severely restricted
under pressure of war — presented a
dilemma serious enough to scuttle the
business. One option, taken by a number
of competitors, was the Black Market.
Lawry’s had turned a possible catastrophic situation
into another success story and established a now
67-year-old tradition of serving the finest roasted
turkey in addition to the best in prime rib on
Thanksgiving at all Lawry’s restaurants.
Lawry’s Holiday Feasts To-Go Give the Gift of Lawry’s,
et Lawry’s Restaurants cook a special holiday meal for you
Get a Gift From Us!
to share in the comfort of your home or office. For large
L
gatherings, an intimate meal or a tasty addition from our
a la carte offerings, we will cook each serving to order. Enjoy a
Whole Prime Rib Roast or Traditional Roasted Turkey,* Lawry’s
Signature Sides, Pies and Desserts — at your place. Order at
least 48 hours in advance, and it will be fresh and ready at your
scheduled pick up time. Available at participating restaurants.
Contact the restaurant for pricing and menus.
Lawry’s Carvery is closed on Thanksgiving. All our restaurants are
closed Christmas Day. *Please note that Five Crowns will not be
offering turkey this holiday season, and individual servings of cut
turkey will not be available at Lawry’s in Dallas.
L
awry’s Gift Cards are a great one-stop solution for everyone
on your holiday gift list. They’re also a great deal! For every
$125 you spend on Lawry’s Gift Cards from Nov. 1 through
Dec. 31, we’ll give you a complimentary Holiday Guest Card
worth $25 (valid Jan. 2-Mar. 31, 2014). Lawry’s VIP Rewards members earn one point for every dollar spent on gift cards. (VIP
Points are not awarded for the complimentary $25 certificate.)
Lawry’s Gift Cards are available in any amount starting at $25 and
are accepted at all of our restaurants. Purchase them at any of
our restaurants, on our website: LawrysOnline.com or by calling
toll-free (866)-LAWRYS1 (866-529-7971).