Last updated on September 23, 2018 by Liza Hawkins
Today’s guest post is written by a friend and colleague of mine; we know each other through our day jobs, but both appreciate a fine meal and the experience around it. On a recent trip to Chicago I saw Tommy mention a few different foodie destinations planned, and asked him to write about one of them as a guest post for the blog. He said, “Absolutely!” and so here you go. Cheers!
While I will admit that red meat is hardly the most creative cuisine available, there are times when a large slab of beef is the perfect centerpiece of a great dinner.
A recent trip to Chicago with my wife was just such a time, and we headed to one of our favorite spots, Lawry’s The Prime Rib
Located just a block off Michigan Avenue in the McCormick Mansion, Lawry’s provides a elegant atmosphere for any special occasion, and the unique style of service makes for a memorable evening with clients, friends, and loved ones. Lawry’s has only four locations across the country: Chicago, Dallas, Las Vegas and Los Angeles.
We settled into our booth and refreshed ourselves with the menu.
Lawry’s does not offer a wide variety of selections, but most everyone who comes in already knows what they want. Several cuts of prime rib highlight the entrees.
Six to eight ounce cuts will satisfy the lighter appetites, while those with a more hearty palate will enjoy the twelve- or sixteen-ounce cuts.
I decided on the “Diamond Jim Brady” sixteen-ounce slice, which includes the rib bone.
Dinner at Lawry’s begins with their famous spinning salad bowl, a nice mixture of lettuce, beets, spinach, egg and croutons tossed (or rather, spun) with the house vintage French dressing.
The large stainless steel bowl is spun on a bed of ice tableside as the server adds a generous portion of the dressing, and then our plates are presented with the delicious salad to enjoy.
The signature of Lawry’s dinner experience is the silver cart which holds the prime rib as well as the delicious vegetable side items that are included with dinner.
Mashed potatoes are included with all dinners, and my wife and I added a serving of creamed corn and creamed spinach to our plates.
The prime rib is sliced table-side, and LaRue, our master carver for the evening, selected two delicious cuts for us. The traditional Lawry cut for Susan, and the above mentioned “Diamond Jim Brady” cut for me.
As I stated in the opening paragraph, there is nothing particularly unique about dinner at Lawry’s, except for the absolutely perfect taste of the beef, the potatoes and vegetables, and the Yorkshire pudding (English bread).
In a day when some restaurants seem to go out of their way to create novel cuisine, Lawry’s takes pride in presenting a simple meal in an extraordinary fashion to create a memorable dining experience.
We finished off our meal with two delicious desserts; Susan had the carrot cake (one of her personal favorites) and I had the cheesecake with strawberries.
Both slices were more than generous and the perfect ending to a great night out in one of America’s finest cities.
So the next time you find yourself in Chicago (or Dallas, Vegas or LA) and have a craving for some “comfort food,” give Lawry’s a try. I think you’ll agree with me, it is a unique dining experience.
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| Tommy DeRamus |
