This is the Spring 2010 newsletter for the Lawry's Restaurants group which includes Lawry's The Prime Rib, Tam O'Shanter, Five Crowns and Lawry's Carvery. This issue includes: - Frank Talk by President Richard N. Frank - A Letter From Sylvia Pettit - Spring Promotions at Lawry's - A Story about Walt Disney and The Tam - Pictures from the Beef Bowl in January Lawry's...Celebrating Special Occasions for Generations. Lawry's Restaurants can be found online at http://www.lawrysonline.com/.

1. Spring 2010
A La “Cart” is a publication of Lawry’s Restaurants, Inc.
Frank Talk
I n the early 1960s, my wife, Mary Alice, and I took our first trip to England. We loved Britain, espe-
cially the delightful restaurants in its cozy, romantic country inns. In all my travels around America,
I'd never encountered anything quite like them.
Fast forward to 1964: We decided to open a new restaurant, and I thought about replicating the look
and feel of the country inns I'd enjoyed so much in England. I even knew the perfect location—if we
could secure it—a place in Corona del Mar, CA, called the Hurley Bell. Built in 1936, the exterior of the
Hurley Bell was a faithful reproduction of England's oldest and most famous country inn, Ye Olde Bell.
The Hurley Bell had a checkered past; it had been a private residence, a bed-and-breakfast hotel
and then home to a series of unsuccessful restaurants. It had garnered a shady reputation, first as a
hideaway for Hollywood stars' secret rendezvous, then as a site of gambling and prostitution. But from
the outside, it looked ideal (the interior didn't come up to the exterior's standards and would need a
lot of work). Not only did it look right, but I thought it was in the right place, too. Orange County, CA,
was starting to grow and the Newport Beach area—especially its seaside village of Corona del Mar—was
attracting young families. There were no good restaurants in the area, and it seemed ripe to support a
successful one. Serendipitously, the owner of the Hurley Bell was looking to sell the property. We signed
on the dotted line and immersed ourselves in a year-long remodeling of the interior, turning it, room by
room, into the most beautiful and romantic of all of our restaurants.
My father and I debated over the name for the restaurant. I wanted to call it The Bell and Crown,
"Bell" for Hurley Bell and "Crown" for Corona del Mar ("Crown of the Sea"), but my dad didn't like it. He
was aware of the Hurley Bell's unsavory reputation and felt it would be a bad idea to have any reference
to it in our new restaurant's name. To satisfy him, I decided on the name Five Crowns, "Five" because
the new restaurant was to be the fifth for Lawry's and "Crowns" because each was a jewel in our crown.
On the evening of April 14, 1965, our new English country inn restaurant, Five Crowns, opened.
It very quickly became one of the foremost restaurants in Orange County, and this year, as we cel-
ebrate its 45th anniversary, Five Crowns continues to be a popular landmark. It offers a continental-style
menu with more options than Lawry's The Prime Rib. But like Lawry's The Prime Rib, first on the Five
Crowns' menu and the number-one seller among its guests is roasted prime ribs of beef. (From the start,
Five Crowns has been known for serving the best prime rib in Orange County.)
We recently opened an English-style gastropub, SideDoor, in the space that was, formerly, the Five
Crowns' bar (please see the article below and on page 4 for more information). At SideDoor, we offer a
casual, "come as you are" setting that both complements, yet offers an alternative to, the Five Crowns
more traditional fine-dining experience. It was an exciting project for our company, as I, my son and my
grandson (the second, third and fourth generations of our family business) worked together to make
SideDoor a reality. You, our guests, came, tasted, and overwhelmingly approved. Business at SideDoor
is booming, and we find ourselves the happy proprietors of two successful restaurants under the same
roof. We hope you'll visit Five Crowns soon and check out SideDoor, as well. Whether you're looking
for an outstanding evening of fine dining or a casual drop-in spot to meet up with old and new friends,
you're sure to find delicious food, lots of fun and a warm welcome.
—Richard N. Frank
SideDoor: Look for the Big Red Key
O ur newest restaurant is a hit! It's SideDoor, an English-style neighborhood gastropub in the landmark
Five Crowns building in Corona del Mar, CA (the entrance is on the Poppy Street side, under the big
red key). We hope you'll visit and join guests who are giving us rave reviews for our friendly, casual
atmosphere, terrific food and outstanding drink. Relax with us for an hour or evening (reservations are never
needed) and treat yourself to our ever-changing menu of small plates, cheese and charcuterie and sand-
wiches, as well as an awesome selection of wines, craft beers and cocktails.
Please turn to page 4 for photos and more about SideDoor

2. Spring to Lawry's for Great Food and Fun
SPRING AND SUMMER SPECIAL LUNCH AT LAWRY'S THE PRIME RIB, be pouring. 6-8 p.m.; $36, including tax and gratuity. Reservations are
CHICAGO: A new menu offering extensive variety at a great value is required and available now by telephoning Ellen Frémaux at (310)
now available 11:30 a.m.-2 p.m. Mondays-Saturdays in our Chicago 360-6281, Ext. 4.
restaurant's popular Ale & Sandwich Bar. For just $12, plus tax and gra-
MOTHER’S DAY, MAY 9: Treat mom to the great food and world-class
tuity, you'll have your choice of three delicious items, plus a trip to the
"Sides" Cart and a soda, iced tea or lemonade. pampering only our restaurants provide. Each of our locations will
welcome every mom in your party with a special gift. Lawry’s in
EASTER, APRIL 4: Brunch will be served at Lawry's in Dallas, the Tam Dallas, the Five Crowns and the Tam O’Shanter will serve brunch,
O'Shanter and the Five Crowns, and all of our restaurants will open and all of our restaurants will open early for dinner. At the Tam
early to welcome you to dinner. Come join us! Reservations are avail- O'Shanter, moms can enter a drawing to win a Burke Williams Spa
able now. gift certificate valued at $85. Our Beverly
Hills restaurant will help you capture the
COLE PORTER REVIEW AT LAWRY'S THE Wine Dinners happy memories with a free photograph.
PRIME RIB, LAS VEGAS, APRIL 8: Put your Reservations are available now at Lawry's
dancing shoes on for a fun evening of live in Beverly Hills, Chicago and Las Vegas,
LAWRY’S THE PRIME RIB,
music and song as we pay tribute to the leg- and begin April 9 at Lawry's in Dallas, the
endary Cole Porter. $99 includes entertain- BEVERLY HILLS Tam O'Shanter and Five Crowns.
ment, dancing, a classic prime rib or fresh (310) 360-6281, Ext. 4
salmon feast, tax and gratuity. Reservations May 6 SUNSET RIVER CRUISES AT LAWRY'S
are available now by telephoning Michelle Sonoma in the City: Los Angeles THE PRIME RIB, CHICAGO: Our very
Rizzo at (702) 893-2223, Ext. 205. With winemakers from four award-winning popular cruise-dinner package is back!
Sonoma wineries Every Thursday and Friday evening, June
"BILLY ELLIOTT" COMES TO CHICAGO: Treat $95 including tax and gratuity 3-October 1, you'll have the opportunity
yourself to orchestra seats for the musical to join Chicago Architecture Foundation
"Billy Elliott"—presented by Broadway in FIVE CROWNS docents as they point out and discuss
Chicago, with a musical score by Elton John— (949) 760-0331 landmark buildings on a 90-minute cruise
and a fabulous dinner at Lawry's The Prime May 18 of the Chicago River, followed by a multi-
Rib, Chicago, with this exclusive dinner-the- Paul Hobbs course dinner in our restaurant. 5:30 p.m.;
atre package. With Bill Wiebalk $85, including tax and gratuity. For further
Matinee performances are at 2 p.m. at $99 including tax and gratuity information and reservations, please ask
the Ford Center at the Oriental Theatre on for the sales department when you tele-
Sundays, April 25, May 2 and May 16, fol- LAWRY’S THE PRIME RIB, DALLAS phone our Chicago restaurant.
lowed by a four-course "County of Durham (972) 503-6688
Coal Miner's" dinner in our restaurant. $165, May 21 FATHER’S DAY, JUNE 20: Lawry’s in Dallas,
plus tax and gratuity. To order your package, Master Sommelier Dinner the Five Crowns, and the Tam O’Shanter will
please ask for the sales department when serve brunch, and all of our restaurants will
With wine manager Steven Giancotti
you telephone our Chicago restaurant. be open for dinner. Exclusively at Lawry's
$69 plus tax and gratuity
in Beverly Hills, dads can enter a drawing to
WINE TASTINGS AT THE TAM O'SHANTER: win a To Go Dinner for 12-14 people, valued
We've assembled exceptional wines for you at $350. Our Beverly Hills restaurant will also
to discover at our monthly Saturday after-
noon tastings:
Reservations snap a complimentary photograph of your
party. Dads dining at the Tam O'Shanter
• April 10: Cabernet Sauvignon Please telephone to make reservations can enter a drawing to win a $100 Home
• May 1: Pinot Noir for the special events on this page. Depot Gift Card. Reservations for Lawry’s
• June 5: German White Wines in Beverly Hills and Chicago and the Tam
Wine manager Brien McNally will guide the Lawry’s The Prime Rib O'Shanter are available now, and will be
tastings, and you'll feast on sumptuous hors accepted by Lawry’s in Las Vegas and Dallas
d'oeuvres created to complement each • Beverly Hills (310) 652-2827 and the Five Crowns starting May 20.
glass. Join us for dinner afterward, and we'll • Chicago (312) 787-5000 If the dad in your life would prefer din-
deduct 10 percent from your bill! Each tast- ner at home this Father's Day, all of our res-
ing is from 3-4 p.m.; $30 plus tax and gratuity.
• Dallas (972) 503-6688 taurants offer superb take out. Please tele-
Reservations are available now. • Las Vegas (702) 893-2223 phone the Lawry's location of your choice
at least 72 hours in advance. Exclusively at
SPIRITS & LIQUEURS TASTING AT LAWRY’S
Five Crowns (949) 760-0331 Lawry's in Chicago, we're offering a special
THE PRIME RIB, BEVERLY HILLS, JUNE 9: Tam O’Shanter (323) 664-0228 Father's Day To Go Menu featuring roasted
Sample top of the line liquors in all catego- prime ribs of beef and barbecued beef ribs.
ries, selected by the experts at The Tasting For fast and easy lunch, dinner and Please make your Chicago to go reservation
Panel Magazine as solid "10s" in taste and char- brunch reservations, please visit our between May 1-June 16 by asking for the
acter. We'll pamper you with executive chef sales department when you telephone, and
web site, www.LawrysOnline.com.
Walter Eckstein's fabulous hors d’oeuvres, we'll have a delicious package waiting for
created to complement the potables we'll you to pick up on Father's Day.

3. Sylvia Pettit today and during the years
she was a Tam O'Shanter co-worker.
A Letter From Sylvia
A
recent letter made our day. It was from
Sylvia Pettit, who in the 1940s was a
server at the Tam O'Shanter (our old-
est restaurant, now in its 88th year).
Ms. Pettit said she'd come across a photo taken
during the time she was a Lawry's co-worker
and it reminded her of how much "I loved work-
ing there."
Born and raised in Oakland, CA, Sylvia
married in 1940, and she and her husband,
William, moved to Los Angeles. It took William
a whole year to find a job, so to keep the fam-
ily afloat, she became a waitress at a Van de
Kamp's Coffee Shop (operated by our founding
families, the Franks and Van de Kamps, and a
forerunner of our restaurant company). William
was drafted in 1943 and died a year later
from wounds incurred during the Normandy
Invasion. Sylvia carried on and joined the serv-
ing staff at the Tam. She left us, eventually,
to become a riveter "and do my part for the
defense of America." She later remarried and
had three children, and today lives in Castro
Valley, CA.
Through it all, she's retained her affection
for Lawry's. "I have such wonderful memories
of working at the Tam O'Shanter," she wrote.
"It was truly one of the nicest places I ever
worked."
May is Bonus Month
for Lawry's VIPs
T
o thank Lawry's VIP Rewards mem-
bers for your loyalty, we're offering
a special bonus throughout the
month of May: Double Points for lunch in
all of our popular Ale & Sandwich Bars
(at Lawry's in Chicago, Dallas and Las
Vegas and the Tam O'Shanter) from 11-2
p.m., Mondays-Fridays. We look forward to
welcoming you!

4. When You Wish Upon a Star: Walt Disney and the Tam
I t's not surprising that the Tam O'Shanter was one of
Walt Disney's favorite restaurants. He surely would have
been attracted to the Tam's fanciful look, created by
movie set designer Harry Oliver (who was later to win an
Oscar) with a meandering roof, interior plaster walls made
In the late 1930s, the Disney Studio moved into a new,
state-of-the-art facility in Burbank that included a commis-
sary. Although trips to the Tam were no longer a necessity,
they didn't cease. Walt and the Disney crew continued to
frequent our restaurant for the rest of their lives.
to resemble weathered stone, a fairy-tale-like fireplace and The friendship between Lawrence and Walt remained
charred, exposed wooden ceiling beams. strong, too. In
In the late 1920s and throughout the '30s, when Walt the early 1950s,
lunched at the Tam O'Shanter nearly every day, it was, as it w h e n Wa l t
is today, an entertaining Scottish-themed place that harked was planning
back to other times, filled with cozy nooks and crannies Disneyland,
and bursting with tartans, antiques and memorabilia of Los he consulted
This caricature of with Lawrence
Angeles' early days. We don't know if it's true, but some
Lawrence Frank, drawn
pundits speculate that Walt was so taken with the Tam that about food
by Disney artist John
it inspired the look of the cottage occupied by Snow White service for the
Hench, was presented to
and her little pals in the Disney Studio's first feature film, theme park.
Lawrence by Walt Disney
"Snow White and the Seven Dwarfs," which premiered in Lawry's chair-
in 1958. It is on display
1937. man Richard Television's "Zorro," Guy Williams
in the Tam's reception
area. Walt liked the Tam's food, too; simple but delicious N . F r a n k (far left) and Walt Disney (far right)
fare that included hamburgers (still served daily) made remembers with Lawrence Frank (second from
according to a special recipe that took proprietor Lawrence accompany- left) in the early 1960s.
L. Frank a whole year to create. ing his father
Most of all, it seems, Walt liked Lawrence Frank, and to have lunch with Walt at the Disney Studios in Burbank.
the feeling was mutual. The two men loved entertaining There, Walt showed them the plans for Disneyland. "He
people and shared the spark of creativity and innovation; didn't know what to do with the restaurants, with the feed-
they became good friends. ing operations, and he had a lot of questions for my dad,
Not only Walt, but the whole crew of Disney animators which he was happy to answer," Richard said. Years later,
frequented the Tam. When Walt and his brother, Roy, moved from 1982-1999, Lawry's Foods sponsored Disneyland's
their studio from its original location on Kingswell Ave. in Frontier Restaurant, Casa Mexicana.
Hollywood to more spacious quarters in the Los Feliz area of The warm relationship between Disney and Lawry's
Los Angeles, the new studio didn't have a cafeteria. The Tam continues today. In June 2009, the Tam was the site of
This caricature of became the Disney staff's daily lunchtime haunt, and they a luncheon-press conference hosted by Walt's grand-
Richard R. and Richard affectionately nicknamed it "The Disney Studio Commissary." son, Walter Elias Disney, to announce plans for the Walt
N. Frank was presented Because he lived nearby in the Hollywood Hills, Walt Disney Family Museum, which opened in San Francisco
to the Tam O'Shanter also visited the Tam for dinner, bringing along his wife and on October 1, 2009. Most recently, Disney twenty-three
by the Disney Studios two daughters. According to his eldest daughter, Diane Magazine, the studio's official publication for its D23
in 1997, in honor of the Disney Miller, Walt's favorite spot in the main dining room club members, contained a feature story on the Tam
restaurant's 75th anni- was the booth in the corner, to the left of the large fire- O'Shanter and Walt's history with the restaurant.
versary. place, Table 31.
Cheers! Come See Us at SideDoor continued from page 1
SideDoor
3801 East Coast Highway
(enter on Poppy St. under the big red key)
Corona del Mar, CA 92625
(947) 717-4322
Hours:
Thursdays 4:30-10:30 p.m.
Fridays & Saturdays 4:30-11:30 p.m.
Sundays 10 a.m.-9:30 p.m.
Sundays Charcuterie 3:30-9 p.m.
No Reservations • Casual Attire
Please visit our web site: www.SideDoorCDM.com

5. Scoring A Touchdown With the BCS Teams
Courtesy of Lawry's, the top two college football teams in the nation—Alabama and Texas—got a chance to relax and enjoy a great
meal days before they clashed on the playing field in February's BCS (Bowl Championship Series) Game at the Rose Bowl. Lawry's
Catering, a service of Lawry's The Prime Rib, Beverly Hills, brought our prime rib to Newport Beach, CA, on two separate evenings to
treat each team's players, their coaches, Tournament of Roses officials and the press to a feast and fun. It was our third time hosting
BCS competitors, and we were honored to pamper them with our special brand of hospitality. (As you may know, we're no strangers to
feeding college football champs; for 54 years Lawry's annual Beef Bowl has treated Rose Bowl rivals to dinner in our Beverly Hills res-
taurant.) In the photo above left, number-one ranked Alabama University Crimson Tide head coach Nick Saban presents the game ball
to Lawry's CEO-president Richard R. Frank, chairman Richard N. Frank and Lawry's Beverly Hills general manager Todd Johnson. At
right, Colt McCoy, star quarterback for the University of Texas Longhorns, dishes up some prime rib from our silver cart.
TableTalk
O ur resident star-gazers are happy to report recent celebrity sightings in our restaurants: At Lawry's in Beverly Hills, we spot-
ted Denzel Washington...Elizabeth Taylor...Magic Johnson...Ray Bradbury...University of Texas Longhorns head coach Mack
Brown...Alabama University Crimson Tide head coach Nick Saban...rapper/actor Ice-T...Billy Zane...and former famed college
football coach, ESPN analyst, author and motivational speaker Lou Holtz.
Actor Dennis Farina and ABC 7 Chicago news anchor Linda Yu dined in our Chicago restaurant. Lawry's in Dallas greeted legend-
ary Hall of Fame Dallas Cowboys quarterback from 1969-1979, Roger Staubach...Morgan Fairchild...CBS sportscaster Jim Nance...and
lead anchor for CBS affiliate KTVT, Babe Laufenberg.
Dining at the Tam O'Shanter were Hilary Duff...Tool drummer Danny Carey...Tim Curry...Shirley Jones...and a group of cast mem-
bers from TV's "Scrubs." "Supernanny" Jo Frost visited our newest restaurant, SideDoor, and Richard Dreyfuss joined us for dinner
at Lawry's The Prime Rib, Las Vegas.
Make Lawry's Your Wedding Destination
T he prestige of a wedding at Lawry's. Our award-winning food
and service. The distinctive, beautiful settings of our restau-
rants. Think the price is out of sight? We beg to differ. We've
always prided ourselves on offering superior wedding amenities
at prices below hotels, and in these budget-conscious times, our
experienced wedding managers can be a great help in suggesting
ways to further trim costs. We'll happily accommodate your wishes
(for example, Lawry's in Chicago recently staged a romantic brunch
reception for a very happy couple) and pamper you and your guests
with warm, personalized service (the Five Crowns and Lawry's in Las
Vegas are both Brides Choice Award 2010 winners, chosen by new-
lyweds for quality, service and professionalism). In addition to cer-
emonies and receptions, our restaurants are the perfect choice for
engagement parties, bridal showers and rehearsal dinners. Please
telephone the wedding manager at the Lawry's location of your A romantic candlelight ceremony at Lawry's The Prime Rib,
choice to find out how we can help make your dreams come true. Beverly Hills.

6. Looking at Lawry’s
We're not claiming any special powers for Kathryn and John McCloskey
the coconut banana cream pie we make (pictured with general manager
from scratch each day at Lawry's in Las Todd Johnson) celebrated their
Vegas, but Tonya Anderson and Joe Reum of 69th wedding anniversary in our
North Dakota seem to have fallen under its Beverly Hills restaurant. Their
spell. Tonya wrote to us recently to say that granddaughter Katie Holmes
she and Joe enjoyed dinner with us in Las wrote to tell us the McCloskeys
Vegas last December, and after "we had the have been Lawry's patrons since
amazing pie, which both [Joe] and I thought 1942. "Our family has celebrated
was awesome, we got engaged." She asked us to send her the recipe so everything from anniversaries to
she could make the pie ("We can't stop talking about it") as a romantic birthdays to first dates there," she
treat for their first Valentine's Day as an engaged couple. We happily sped said. Congratulations, Kathryn
the recipe to her, along with our best wishes and congratulations. and John...we look forward to raising a glass for your 70th anniversary!
Kay Fischer threw a won-
derful surprise 80th birth- We're always happy to
day party for her husband see Tom and Charlotte
Jack (center, with carver Jeff Maxim. Their 9th visit to
Penney and server Wendy our Dallas restaurant in
Writing and Design: Cirigliano & Wood
Hall) at Lawry's in Dallas. 2009 was for a very spe-
Jack has been a fan of our cial occasion—their 40th
restaurants, and has dined at wedding anniversary, cel-
all of our locations, since he ebrated last November.
was 10 years old and growing Congratulations!
up in Westwood, CA. "He was
a graduate of UCLA and his brother attended USC but there was never a
rivalry in their opinion of the best restaurant...which to this day is Lawry's
The Prime Rib!" Kay says.
are licensed from Lawry’s Foods, Inc. and The Trademarks
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1011 S. Figueroa St., Suite B115
L.A. LIVE
LAWRY’S CARVERY
(323) 664-0228
Los Angeles, CA
2980 Los Feliz Blvd.
TAM O’SHANTER
(947) 717-4322
Corona del Mar, CA
3801 East Coast Highway
SIDEDOOR
(949) 760-0331
Corona del Mar, CA
3801 East Coast Highway
FIVE CROWNS
CHANGE SERVICE REQUESTED
Escondido, California 92029-1904
PERMIT #740
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