Lawry's The Prime Rib

Frommer's Review

Most Americans know Lawry's only as a brand of seasoned salt (which was invented here). Going to this family-run institution is an old-world event, where the main menu offerings are four cuts of prime rib that vary in thickness from two fingers to an entire hand. Every standing rib roast is dry-aged for 2 to 3 weeks, sprinkled with Lawry's famous seasoning, and then roasted on a bed of rock salt. A carver wheels the cooked beef tableside, then slices it properly, rare to well-done. All dinners come with creamy whipped horseradish, Yorkshire pudding, and the Original Spinning Bowl Salad (drenched in Lawry's signature sherry French dressing). Lawry's moved across the street from its original location several years ago but retained its throwback-to-the-1930s clubroom atmosphere, complete with Persian-carpeted oak floors, high-backed chairs, and European oil paintings.

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