A business trip to Los Angeles always requires a visit to fine dining spots. This time it was Lawry’s the Prime Rib, Beverly Hills; Ruth’s Chris Steak House, Beverley Hills; and Dal Rae’s, Pico Rivera.
Lawry’s
When you take those three steps down entering the dining room, the mass aroma of prime rib takes over and you remember what you’ve been missing. Serving only, (we’ll-mostly) prime rib from stainless steel carving carts the aroma is a fine greeting by itself. If atmosphere and presentation means anything to you, this place has it. A great bar immersed in dark wood is a relaxer. All the servers are female and called “Miss…” regardless of age. Bombay martini, cabernet sauvignon, spinning bowl salad, Yorkshire pudding, “Diamond Jim Brady” cut of rib with mashed potatoes and creamed corn. Excellent: 8.7 forks.
Ruth’s Chris
Another favorite, Ruth’s may be a “chain” but who cares when you get great steaks on a consistent basis. I think I’ve been to about 18 different Ruth’s now from New York to Hawaii to Cancun. Small bar can get crowded with a row of dining booths lining the wall. At Lawry’s it’s the aroma, here it’s the sizzle. Literally, these steaks, broiled at 1800º, are delivered sizzling in butter on a hot plate where some diners actually hold up napkins for protection. Grey goose martini, wine, seared ahi sashimi, bone-in New York, Caribbean lobster tails, mashed potatoes and creamed spinach. Excellent: 8.5 forks.
Dal Rae (“A Blast from the Tasty Past”)
Wow. Our first experience here and worth the drive from downtown L.A. This place would fit right in the best parts of San Francisco or L.A. but finds itself on a busy commercial corner in Pico Rivera. The owner was on-site and gave a great story behind Dal Rae and its solid future at this location, which was good to hear. The menu is extremely long and varied but first the bar. Entering the restaurant the host station is on the right, bar on the left. I quickly said my name and “we’ll be at the bar” message with a responsive smile and “anytime your ready” from the beautiful hostess. The dark, comfortable bar was very friendly. To “honor” tradition I ordered a “wallbanger” (Harvey wallbanger) and our bartender Barry knew how to make it (unlike so many these days). No piano this night. The dining booths are great and plenty of them to augment the standard white table clothed tables. Oysters Rockefeller, extra thick prime rib, Dal Rae Famous Pepper Steak (large filet mignon), baked potato, mashed potatoes, creamed spinach and the strongest, purist horseradish of the trip. Excellent: 9.0 forks.
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