I eat here several times a year, especially at Christmas when there are Christmas Carolers and decorations. The food here is above average, not great, but I keep coming back. I'm not clear what makes a great prime rib in the eyes of many diners, but for me, it's about it being tender, flavorful, and being able to get it rare and juicy, and I seem to get those characteristics here on each occasion. It's supposed to be prime grade beef at Lawrys versus choice grade, which is what you find at many average dining establishments. The prime rib is cut tableside by a male chef captain in proper white garb and a glitzy neck medallion to boot. You'll marvel at the big stainless steel buggy card holding three vertical standing prime ribs so you know the slice hasn't been sitting around under a heatlamp or a "return" from a dissastisfied customer.

The salad is average looking once on the plate but where else can you get it tossed in a stainless steel salad bowl while it's spinning on a big bowl of crushed ice and where you are presented with a chilled salad fork? The salad, for as simple as it is, one of my favorites anywhere. Forget the creamed corn - yes, it is too sweet and something I can make at home if I have to. The creamed spinach is excellent - maybe overpriced for what you're really getting - but not overly seasoned like many places that I've had it and goes better with beef than corn the other available veggies. Stick with the mashed and gravy. Lobster isn't great but this isn't a seafood restaurant either.

Also, forget their trifle as it's a fake that would make the British revolt! It's made here like a cake rather than in a deep bowl, which is the way they used to make it here up until about seven or eight years ago. Must have something to do with cost efficiency or portion control. Go with their hot fudge sundae which is presented and completed with the toppings table side; and get the fudge on the side so you can add it as you go.

You'll also be sitting with a lot of people in this big restaurant consisting of three main dining rooms so you may lose some privacy. Hence, you might actually strike up a small conversation with your dining mates in the next booth - now that's very un-LAish. The service is somewhat old world table-side and the wait staff looks costumed like something from the 1940s. Yes, you can find prime rib and the sides that are probably better elsewhere and maybe cheaper. But, here, you're paying to experience an LA tradition, and we all know that LA doesn't have much of any tradition anymore. You bet I'll be back. I'm going again this weekend.

Decor here is impressive, food isnt, service is snooty. If you're visiting L.A. and want to tell all your friends you've been to this famous restaurant, make sure and bring lots of money and prepare to be dissappointed.

I have been going to Lawry's for more than 50 years. I'm going tomorrow for my mother's 87 birthday. I know from the past that the dinner, service and experience will be exceptional.

The two previous reviews here are on opposite ends of the spectrum. I agree more with the disappointment. Don't misunderstand me. This place is first class all the way as far as atmosphere and service. The waitress we had made our evening fun. I think the issue is that I feel I have had just as good if not better prime rib elsewhere for the same or even less money.

First, to start, is the salad. Average with a thousand Island like dressing. Then comes the main course with the meat and vegetables. I had the corn and mashed potatoes. I enjoyed the corn which is, as one earlier review said, somewhat sweet. The mashed were okay. At least everything was served hot.

Now, for the reason the place exists. The MEAT. I was not impressed. I felt the prime rib quality at Outback comes very close and other chains, such as the aforementioned Morton's and Flemings, are equal if not better. On a scale of 1-10 with 10 the best, I would rate Lawry's about a 6. The meat was just not that tender and tasty. However, the portion was generous and not much fat was found on my cut.

Price for a standard cut of rib is $32(10 ounces), $41 for the big cut. We had a party of six adults and the bill came to $237, before tip, and that included some glasses of wine, beverages, and a dessert.

I guess the best way to sum this place up is to go there at least once just so you can say you've been. But I'm not sure you will want to run back.