Some dinners are meals. This one is a ritual.
In a city obsessed with trends, flash, and the next big thing, one Beverly Hills dining room keeps doing it the old-school way — and people keep lining up for it. Prime rib carved tableside.
Silver carts rolling like royalty. That first slice landing on your plate with dramatic flair.
At Lawry’s The Prime Rib, dinner feels like an event you dress up for. The lighting glows low and golden.
The servers move with quiet confidence. The spinning bowl salad isn’t just a side — it’s part of the show.
And when that perfectly pink prime rib arrives, rich and slow-roasted, conversation pauses.
This isn’t about chasing hype.
It’s about tradition done so well that it never goes out of style. If you’ve never experienced prime rib night here, prepare yourself — because once you do, ordinary steak dinners won’t stand a chance.
The Prime Rib Cart Experience
There is a hush when the silver cart rolls in, and you can feel the room tilt toward tradition. A carver in crisp whites lifts the lid, releasing a savory cloud that hints at roasting beef, au jus, and history.
You choose your cut, and the blade slides cleanly, revealing blushing, juicy layers that promise comfort and ceremony in each bite.
What makes this moment special is the choreography. Plates are warmed, horseradish arrives two ways, and mashed potatoes cradle a well of glossy gravy.
The au jus gets spooned with an old-school flourish, reminding you that good service can still feel like theater without being fussy.
You taste first with your eyes, then with the quiet crackle of salt and rendered edges. The beef is tender, richly marbled, and precisely seasoned, letting the natural flavor carry the scene.
A sip of red, a nod from the carver, and the ritual clicks into place.
Even when busy, the pacing stays calm and assured. You never feel rushed, only guided.
If you have friends in town, this is the showstopper you book, because the cart makes everyone feel like a regular with preferred status.
Choosing Your Cut: California to Diamond Jim Brady
Picking your cut at Lawry’s feels like choosing your personality for the night. The California Cut is a balanced move if you want room for sides and dessert.
Feeling indulgent and celebratory, or planning for glorious leftovers? The Diamond Jim Brady Cut lands like a headline, generous and unapologetic.
The English or Tokyo thinner slices lean delicate and refined, showcasing texture without overwhelming. A medium-rare request still stands out as the sweet spot, though medium brings a familiar, buttery tenderness.
Either way, the au jus binds everything together and keeps each bite plush.
Mash helps anchor the richness, especially when the gravy well overflows. Straight horseradish adds heat that clears the palate, while whipped horseradish smooths the edges for repeat forkfuls.
It is simple engineering that makes the meat shine without distraction.
Think ahead to your appetite, and listen when the carver walks you through options. You will feel taken care of, and that confidence translates onto the plate.
If you love a hearty story, go big and bring a box. The next day, a quick reheat with jus still tastes like a small holiday.
The Spinning Bowl Salad Ritual
The spinning bowl salad looks like a magic trick, and it kind of is. A server twirls a chilled metal bowl over ice, the greens catching air while dressing ribbons in with a practiced flick.
It lands crisp, cool, and lightly tangy, waking up your palate without stealing the show.
Expect classic hits: croutons, egg, beets, and a dressing that is creamy yet restrained. It is not about avant-garde crunch or trend chasing.
It is about balance, reliability, and a beautiful reset before the roast arrives in shades of rosiness.
When the dining room buzzes, the salad’s ceremony acts like a metronome. You breathe, watch, and settle in for the courses ahead.
It sets a tone that says time will move slower in here, and that is the point.
Ask for a touch more dressing if you like a plusher coat. Otherwise, enjoy the harmony as plated.
You will be surprised how much you miss this old-school move when it is gone, because hospitality feels different when someone spins a bowl just for you.
Signature Sides: Creamed Corn, Spinach, and Mashed Potatoes
At Lawry’s, sides are not an afterthought, they are the chorus that makes the melody memorable. Creamed corn brings gentle sweetness and a silky texture that flatters the beef’s savory depth.
Creamed spinach leans rich and earthy, though some guests find it salt-forward, so pace your scoops and season to taste.
The mashed potatoes are a study in nostalgia, fluffed and buttered, with that classic gravy well. You drag a forkful through jus and gravy, and the bite becomes both plush and bright.
If you want contrast, ask for seasoned pepper to wake up the edges.
Mix and match to keep each bite interesting. Corn for sweetness, spinach for heft, potatoes for comfort.
Suddenly you are halfway through a plate you swore you would share.
Keep an eye on pacing so your sides arrive warm alongside the roast. Everything tastes better when timing lands right.
And yes, leftovers hold up the next day, especially the potatoes with a splash of reheated jus. It is the kind of simple satisfaction that never goes out of style.
Yorkshire Pudding and Au Jus Essentials
Yorkshire pudding is the hidden star that ties the whole experience together. It arrives puffed and bronzed, sometimes fashionably late when the kitchen is humming.
Tear it open, let steam rise, then route gravy and jus into every fold like you are building a tiny dam of comfort.
The au jus here carries clarity and depth from long-roasted bones and drippings. It is not sticky or heavy, just deeply savory and bright.
A quick dip revives each slice and keeps the meal lively to the last bite.
If you like heat, swipe with straight horseradish before the jus. That one-two contrast cracks the richness and sharpens the beef’s mineral sweetness.
It is a small ritual that quickly becomes habit.
When service is in full swing, ask your server to time the Yorkshire with your carve. Hot breadlike edges catch every drop better.
Honestly, it is hard not to treat it like dessert, because buttery, salty, and meaty is a flavor trinity that always wins.
Cocktails, Wine, and Classic Pairings
Settle into the lounge before your table and let the bar team warm up the night. An espresso martini hits that sweet, creamy lift without stepping on the roast later.
Prefer spirit-forward? An old fashioned or Manhattan complements the beef’s richness with oak and citrus glow.
On the wine front, a California cabernet or a well-aged Bordeaux blend gets the job done with structure and cassis. If you like something sleeker, a pinot noir brings cherry and spice that hum rather than shout.
The staff stays helpful, so do not hesitate to share your cut and heat preference.
Mocktails avoid afterthought status here, which is rare. Ginger, citrus, and herbal notes keep things interesting without sugar crash.
You will still feel part of the pre-dinner ritual.
When the cart rolls up, top off sparingly to keep flavors clean. You will want the beef, jus, and horseradish to sing.
Dessert wines can wait for trifle or soufflé. The whole arc from bar to booth to carving feels like one seamless, polished line.
Ambiance and Old Hollywood Charm
Walking into Lawry’s feels like stepping into a preserved slice of Old Hollywood. Dark wood, plush booths, and soft lighting conspire to slow the tempo.
Subtle art deco lines remind you that glamour can be quiet and confident without shouting.
During the holidays, strolling carolers add sparkle that dances between tables. Even on regular nights, low music, polished service, and a room full of celebrants create a gentle hum.
You look around and notice anniversaries, business deals, and multi-generational tables sharing the same ritual.
Dress the part within reason. Business casual reads right, but the vibe makes anything neat and respectful feel elevated.
Valet out front keeps arrivals smooth and a touch cinematic.
Big parties tuck into private rooms that let the show continue without losing intimacy. The cart still makes its rounds, and the staff handles timing like pros.
You leave feeling like you participated in a tradition instead of just ticking off a meal.
Service Rhythms and What To Expect
Service at Lawry’s leans polished and practiced, with flashes of warmth that feel personal. Plates disappear promptly, water stays topped, and timing around the cart is orchestrated.
On peak nights, the room can stretch teams thin, but pros recover by checking in with clarity and kindness.
Reservation windows matter, especially around holidays when last seatings go fast. If a delay happens, settle in at the lounge and treat the wait like part of the story.
Once seated, the flow tends to smooth out as the team resets the pace.
Ask questions about cuts, doneness, and sides. Staff know the menu inside out and will steer you toward what fits your appetite.
Feedback about seasoning or pacing is welcomed and usually addressed quickly.
Valet is the move, so budget the fee and enjoy the convenience on La Cienega. Dress standards lean business casual, but attitude is what counts most: celebratory, unrushed, and open to ritual.
You are here for a classic, and the team is ready to deliver it.
Desserts Worth Saving Room For
You will want to swear dessert off to save room, but do not. English trifle layers sponge, custard, and fruit with a nostalgic wink that just works after beef.
If you are a chocolate person, the soufflé lands rich yet airy, especially with a pour of cream.
Key lime pie has made welcome returns, offering tart relief after a salty, savory spread. It is bright, creamy, and balanced enough to reset your palate.
If you ordered a Diamond Jim earlier, split desserts and feel like you hacked the system.
Espresso comes in a heated cup with a sturdy crema, a small touch that reads thoughtful. It anchors the finale without heaviness.
If you prefer something softer, a scoop of vanilla with warm sauce scratches the classic itch.
By the time the check arrives, you will be planning who to bring next time. Dessert becomes the epilogue that ties the night together.
A few bites, a last sip, and the glow from that carving cart follows you into the Beverly Hills air.
Planning Your Visit: Hours, Parking, and Tips
Before you go, know the basics that keep the evening smooth. Hours shift through the week, opening earlier on weekends, and closing by 9 or 10 depending on the day.
Reservations are essential for prime times, and holiday weeks need extra lead time.
Valet parking sits right out front and is the easiest option on busy La Cienega. Budget the fee and treat it as part of the experience.
Inside, prices track with fine-dining Beverly Hills standards, so plan accordingly and enjoy the show.
Dress in business casual and you will fit right in, though neat and respectful always works. If you have dietary preferences, call ahead or ask your server, because seafood and vegetarian options can round out the table nicely.
Large parties should explore private rooms early.
Most importantly, arrive hungry and curious. Let the cart, the salad spin, and the sides build the arc of your meal.
When you walk out satisfied, you will understand why this place has been part of Los Angeles tradition since 1938.