UPCOMING EVENT
FRESH BLOOMS,
SWEET TREATS
Step into a dreamy spring morning where Easter unfolds in soft hues and sweet moments. From fresh blooms to beautifully plated seasonal delights, every detail is thoughtfully composed to bring warmth, sweetness, and togetherness to the table.
Whether you are gathering with family, celebrating the season, or simply lingering over brunch, Lawry’s Easter experience invites you to slow down and savour a morning in full bloom.
From the first bite to the final sweet treat, each course is crafted to celebrate the flavours of spring and the joy of sharing the moment.
Price: $139++ per guest
Date: Saturday & Sunday, 4 & 5 April 2026
Tables are limited and the Easter weekend fills quickly.
Join us and celebrate the season with a brunch beautifully served in bloom.
OUR MENUS
Formal Dining, Carved to Perfection
1938
Lawry's opened on June 15, 1938, at the "Restaurant Row" at 100N. La Cienega Blvd. in Beverly Hills, Los Angeles. Its instant success and enduring popularity helped create the very idea of fine dining in modern America.
1938
Co-founder, Lawrence L. Frank, designed the Silver Carts. Using heavy stainless steel, the US$6,400 cost of building the first two carts represented 20% of the restaurants initial capital investment. The price of each cart was the same as a new Cadillac at the time.
1950
Our servers in the 1950's donned the "brown gowns" that remain almost identical to the ones worn today in all Lawry's restaurants, down to the pressed aprons and headbands.
SIGNATURE ROASTED USDA PRIME RIB OF BEEF
Lawry’s main attraction: The renowned Signature USDA Prime Rib of Beef is aged up to 21 days to enhance flavour and tenderness. Our beef is slowly roasted on beds of rock salt, carved and served from our “Silver Carts” with Yorkshire Pudding.
